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via Orangette

1 cup unbleached all-purpose flour
¼ tsp. baking soda
1/8 tsp. salt
4 Tbsp. (½ stick) unsalted butter
2/3 cup granulated sugar
1/3 cup light brown sugar
7 Tbsp. unsweetened cocoa powder
1/3 cup plain yogurt, preferably not low- or nonfat
1 tsp. vanilla extract
½ cup chocolate chips, preferably Ghirardelli brand, either semisweet or bittersweet

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone liner.

In a small bowl, whisk together the flour, baking soda, and salt.

Place the butter in a medium microwave-safe bowl, and microwave briefly, until just melted. Add the sugars, and sift in the cocoa. (You can skip the sifting if you want, but my cocoa almost always has lumps, and I don’t like cocoa lumps in my cookies.) Stir to blend well. The mixture will be somewhat thick and pasty, like wet sand. Add the yogurt and vanilla and stir to mix thoroughly. Add the dry flour mixture, and stir to just combine. Add the chocolate chips and stir to incorporate.

Drop the dough by generous tablespoons onto the prepared baking sheet. (I use my tablespoon-size measuring spoon to scoop and shape the dough into little domes. Rinsing the spoon regularly helps to keep the dough from sticking, and leaving the spoon slightly wet after each rinsing helps too.) You should be able to fit about 8 or 9 cookies, nicely spaced, on a standard sheet pan. Bake for 9 to 11 minutes, or until the tops of the cookies have crackled slightly and look set. Transfer the sheet pan to a wire rack, and cool the cookies on the pan for 10 minutes. Transfer them to the rack to cool completely. Repeat with remaining dough.

Note: These cookies keep nicely at room temperature for a couple of days. I store mine in a large plastic bag, and I usually stick a paper towel in there with them. It helps to regulate moisture and keep the cookies fresh and chewy. (It’s a trick Brandon taught me, one he learned from an ex-girlfriend’s mother. Thank goodness for ex-girlfriends, right?)

via Orangette

1 cup (2 sticks) butter or margarine, softened
2 cups flour
1/2 cup packed light brown sugar
1/4 tsp salt
2 cups (12 ounce package) chocolate chips, divided
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped nuts
1/3 cup seedless raspberry jam

  1. Preheat oven to 350 degrees. Grease 13×9 baking pan
  2. Beat butter until creamy. Beat in flour, sugar, and salt, until crumbly. With floured fingers press 1 3/4 cups of the mixture onto bottom of pan. Reserve remaining crumb mixture. Bake 10 – 12 minutes until golden brown.
  3. Microwave 1 cup morsels and sweetened condensed milk on high for 1 minute. Stir. Morsels may retain some shape, if necessary microwave additional 10-15 seconds, stir until melted. Spread over crust.
  4. Stir nuts into reserved crumb mixture, sprinkle over chocolate filing.
  5. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remainig morsels.
  6. Bake 25-30 minutes until center is set. Cool completely.

via Julie Drey

Chocolate Chip CookiesYield: About 60 cookies.

2 cups minus 2 Tbsp. (8 ½ oz.) cake flour*
1 2/3 cups (8 ½ oz.) bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks

*If cake flour isn’t available, add 4 Tbsp of cornstarch to a large measuring cup. Add all-purpose flour to bring it to 2 cups. Sift 5-6 times and it’s ready-to-use cake flour. Finally, measure 2 cups minus 2 Tbsp, or 8 ½ oz for the recipe.

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. Add the chocolate chips, and mix briefly to incorporate.

Press plastic wrap against the dough, and refrigerate for 24 to 48 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours. If you’re in a rush, roll 1 oz of dough into balls and place in the freezer for at least 12 hours, but up to 36. Then, bake as normal.

When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator. Line a baking sheet with parchment paper or a nonstick baking mat.

Roll 1 oz of dough (about 1 inch wide) into a ball and place on a baking sheet. Be sure dough is chilled when placed on the baking sheet; do not keep at room temperature. Bake until golden brown but still soft; 10-12 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more. Repeat with remaining dough.

Adapted from Orangette, The New York Times, David Leite, and Jacques Torres