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Thursday, September 17, 2009

Chocolate Chip Cookies



So this blog has definitely been dominated by chocolate. However, that is not to say that is a bad thing....definitely not a bad thing. I was thinking that I would do something with a Fall-ish fruit next, so let me know what you all think.
I began by creaming room temperature butter with light brown sugar and white sugar. I added two eggs that were also at room temperature one at a time to the creamed butter and beat the mixture until the eggs were fully incorporated. As the eggs were mixing into the butter and sugar, I whisked flour and baking soda together. I then added this to the mixture in the mixing bowl.
Next, I chopped 14 oz. of good dark chocolate into small chunks to add to the dough. Luckily, I had just enough, not an ounce to spare. I added this to the cookie dough and folded it in. Of course I tasted the dough, but something seemed a little off. The dough was strangely runny, but not runny enough for me to be truly concerned. I read through the recipe once more to ensure that I had done everything right; boy was I glad I did. I had left out one cup of flour! 
I added the missing cup of flour, divided the dough into three parts, and rolled each section of dough into a log. I wrapped the logs in Saran Wrap and put them into the refrigerator to chill for one hour. 
Once the logs were hard enough to slice easily, I sliced them into one inch pieces. It was like homemade slice and bake! I had just run out of parchment paper, so I had to butter the baking sheets instead. As I cut the slices, I had a pinch of dough here and there. I knew it needed something, but I couldn't put my finger on what was missing. Then I realized that there was no salt! I checked the recipe once again, but it seemed that David had intended them to be this way. 
I proceeded to bake them in a 350 degree oven for ten minutes, turning the sheets halfway through. The cookies were beautiful and incredible. I do think that I will add a pinch of salt the next time I make them, as it would just enhance the already great flavor of these cookies. They were perfect with an nice, cold glass of milk!

4 comments:

  1. i say you should use a zucchini or squarsh. that would be interesting. don't fall for the classic pumpkin, be bold and step outside of the box. never stay in the box. the box is a dark and lonely place especially when your all alone. Pinned up like a wild animal in a cage. Never put your baking in a cage. NEVER! That limits the mind, and limiting the mind is a scary scary thing. If you do this the mind could explode into a million pieces becoming mere fragments in the abyss of time. Left for a wandering time traveler to gather and collect. Do you want someone else picking up your baking thoughts? NEVER! Those are your special and private thoughts of the baking world keep them that way. Only open Pandora's box sometimes, on occasion, when the occasion is right. Opening Pandora's box is like giving a recipe book away before you publish it. Only let them have a peak in Pandora's box... only a peak i tell you! Its like giving a taste of this delicious cookie... just a taste! Trust my words they are sacred. Sacred like the lambs in the green hills of gllhehoisdhkd land where all is good all is great and god is big. never question my words NEVER! those who listen and do all that is said lead a life of prosperity! Do you want to lead that life or be stuck in a box.

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  2. or carmelized ginger ..... on top of the pumpkin. i agree, flair it up a bit.

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  3. Congratulation and best wishes for you and your blog; I saw the movie yesterday ;)
    Gabi from munich/germany

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