Iron Chef Somebody (a_cooks_tale) wrote,
Iron Chef Somebody
a_cooks_tale

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Chocolate Chip Cookies

This recipe comes from the book The Best Recipe which is put out by the editors of Cook's Illustrated magazine. It was modified by the addition of molasses, which was added to offset the use of light brown sugar instead of dark brown sugar.

Ingredients:
2 1/4 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 lb. (2 sticks) unsalted butter
1 c. light brown sugar
2 large eggs
1 tsp. vanilla
1 tbsp. molasses
1/2 tsp. water
3+ c. semi-sweet chocolate chips (Ghirardelli)

Directions:
Preheat oven to 350. Place cold butter into mixing bowl and cut into small peices to increase surface area and allow to soften while reviewing recipe and gathering needed equipment. Cream butter and sugars with an electric mixer until light and creamy. (This is very necessary, in order to use the sugar to wedge apart the fat molecules and insert tiny air pockets that help give the cookies the desired texture). Add eggs, vanilla, water and molasses. Beat until just combined. Add all dry ingredients (book suggests combining these in another bowl before you cream the sugar and butter, which is a good idea, but I can be lazy). Beat again until just combined. Mix in chocolate chips. Spoon small balls onto cookie sheets. Bake 8-10 minutes.

Commentry:
I added the molasses because I perfer the taste of chocolate chip cookies made with dark brown sugar. Since the only difference between dark and light brown sugar is the molasses content (3.5% for light and 6.5% for dark) and I had copious amounts of light brown sugar cluttering up the cupboard, I decided to use the light brown sugar and more molasses. However, I believe this introduced too much moisture to the recipe. If I do this trick again in the future I think I will omit the 1 tsp. of water, which is added to keep the cookies from being too dry. I found that during baking I needed to turn down the over temp to between 350 and 325, to keep the cookies from spreading, and over cooking at the edges while being under done in the center. I also tried to make the cookies smaller. The taste is good. There is a nice caramel undertone which I believe comes from the molasses.
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they were excellent. as i'm sure you could tell by how fast they dissapeared at the party. i prefer cookies that are chewy so they were right up my alley. can you make them with white chocolate chips? i know that they melt at a different temp or something right?

i've flipped through the cookbook you let me borrow and i'll have to bookmark off the ones that i thought looked good and we'll have to try to make them.