Monday, October 06, 2008
Another good one from Martha
--Thin and Crisp Chocolate Chip Cookies
Thin and Crisp Chocolate Chip Cookies
Martha Stewart’s Cookies Copyright 2008
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Makes about 3 dozen (I got 4, with 2 dozen using a larger scoop and I still had extra dough.)
Martha may have done time for lying about a stock tip but my investigation concludes that she was definitely not lying when she named these cookies 'thin and crispy'. They are definitely the thinnest and crispiest chocolate cookies I've ever had.
Normally I'm a chewy, gooey cookie kind of gal. I'm not sure why I developed a hankering for a crispy chocolate chip cookie but I did. These certainly fit the bill. These disappeared very quickly in our house.
These cookies spread a lot. My first two batches, I used my larger cookie scoop and they almost all grew together (I was able to use a sharp knife to separate them). I switched to my smaller scoop and they were still some merging going on but it was better.
I think I underbaked some of them. The color looked right but they still had a slight chew to them. One batch was just right. One batch I got distracted and almost burned. That turned out to be my favorite batch.
I own a few different Martha Stewart cookbooks but this one is my favorite, so far. This is only the second recipe I've tried but both have been big hits in my house (the other recipe was for Surprise Cookies.)
Question of the Day: Have you tried many (or any) of Martha's recipes?