I love trying new cookie recipes. I only wish I had more time to devote to it. Most of the time I find myself so short on time I have to change my cookie plans to a bar plan… mainly because bars are the closest things I can get to cookies, but its on one pan thing. Not to mention how I notoriously start doing something else while cookies are in, and I end up burning them. It’s a good thing my dad loves burnt cookies, he gets a pan almost every time I bake cookies. I need a timer that I wear like a dog collar… one that shocks you when you need to come back into the kitchen.
That long intro brings me to this post. One of my favorite blogs is Cookie Madness where Anna cooks up a new recipe nearly every day. I have no idea how she does it… Tonight I wanted to try one of her recent posts… well, it is a link to what she says is one of her favorite cookies. I am a sucker for cookies that call for melted butter. Saves me the step of softening the butter.
The dough came together nicely and the cookies baked up beautifully. I didn’t make them 1/4 cup size, but more of a rounded tablespoon. I used a cookie scoop and flattened them slightly as the recipe calls for. I used two types of chocolate – Ghirardelli Semi Sweet chips, and a 70% cocoa bar from Lindt. I always enjoy the combo of the semi-sweet and darker chocolate. Here is the recipe and the link directly to the recipe on Epicurious.
Oh, and by the way… I really didn’t have a lot of time to do anything tonight, especially baking cookies. I only baked about 12 cookies, and put the rest of the dough in the fridge for the night. The oven was already warm from a Sour Cream Pound Cake that I baked for dh birthday tomorrow. It is one of his favorites… (see upcoming post).
Without further adew, here it is.
Chocolate Chip Cookies (adapted from Carla Rollins)
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 sticks (1 cup) unsalted butter, melted and cooled slightly
- 1 1/2 cups packed light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla
- 2 1/2 cups semisweet chocolate chips (16 oz) (1 bag chips, 1 70% Cocoa Bar)
Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
Whisk together flour, baking soda, and salt in a small bowl.
Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.