I’m several months backlogged on posts (literally still trying to catch up on Christmas baking), but here’s a little something from February…
I’ve never been a huge fan of chocolate chip cookies. I’ve made them before, but they’re always too sweet for my taste, and they tend to be redundant after a while. Feeling intrigued by the “Ad Hoc at Home” Chocolate Chip Cookies I made last December in Seattle which used two kinds of dark chocolate, I decided to give it a go again with my own taste buds in mind.
I like cookies the same way I like brownies – slightly crunchy on the outside and chewy in the middle. I found a recipe for Martha Stewart’s “Ultimate Chocolate Chip Cookies”, and decided to give it a whirl for Valentine’s Day. I added a wee bit more salt than what Martha’s recipe called for, and also added a cup of pecans which complimented the chocolate and cookie dough nicely. I also used two different levels of dark chocolate, rather than the combo of milk and dark that Martha recommended.
Here’s my take on Martha’s recipe:
3 1/2 cups all-purpose flour (spooned and leveled)
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
2 1/4 teaspoons coarse salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups semisweet chocolate chips (53% dark)
8 ounces semisweet chocolate, chopped (65% dark or higher)
1 1/2 cup chopped pecans
1. In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
2. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in dry mixture just until incorporated; fold in chocolate chips and pecans.
3. Drop dough onto cookie sheet lined with parchment paper in 2 rounded tablespoons, leaving 2 inches around each cookie (trust me – they will spread). Refrigerate 1 hour – this is necessary for the chewy outcome of the cookies!
4. Preheat oven to 350 degrees, with racks in upper and lower thirds. Bake until the edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool.
This is definitely my new go-to chocolate chip cookie recipe. I love the crispy outside and chewy center, with the rich dark chocolate chips. It’s definitely not too sweet, but not bitter at all since it still uses relatively low levels of dark chocolate.
Thank you again, Melo, for my cake stand!