smitten kitchen's chocolate chip cookies

By gwen -
MMMMMMMMMMMMMMMMMMM. The chocolate-to-cookie ratio here is delightfully low, even without the nuts. Original recipe here, and I didn't change much.

1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option) [I just used regular]
1 1/2 cups (200 grams) semisweet chocolate chips
1 cup (130 grams) walnuts or pecans, toasted and chopped [I skipped]

Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. [Gwen's note: I'm not sure if it's just because I only have a crappy hand mixer or what, but this was really hard. The butter was super cold, the sugar was kind of hard, I had to smush some of the butter with my fingers to get it to blend at all... it seemed bad. But it was fine, and the cookies didn't spread out too much in the oven, and it was worth it.]

Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

Comments

The Local Cook said…
I usually just use the recipe on the back of the bag . . . but I might try these :-)
1:11 PM
Alissa said…
Wait - the chocolate to cookie ratio is low? And that's a good thing? Doesn't that mean there is little chocolate to lots of cookie? Or am I not understanding something?
4:16 PM
gwen said…
Erm... I meant that they seem close to equal, like 1:1. Is that a low ratio or a high ratio? Help, math.

Local Cook: I almost always use that recipe too, but I had fancy chocolate chips so I wanted to try a fancy recipe! There is a definite time and place for the classics, though.
11:06 PM
Kelly said…
Did you use your new cookie scoops, by any chance?
12:25 PM
Alissa said…
I don't think 1:1 is high or low; I think it's equal. :) A high ratio would be like 3:1, and a low ratio would be 1:3. Although, I don't think you could really have 3 parts chocolate to 1 part cookie. I think that would fall apart. :)
9:37 PM
hefk said…
I can provide support for the ratio comment. Just enough buttery batter to hold a bunch of chocolate in cookie form. These are the perfect cookie. I'm not really good at even the simplest of baking. I can be counted on to mess up the Toll House recipe on the bag (I have no idea) but I can get these come out perfecto each time. Let me tell you how much we like to make them around here!
12:15 AM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more