sexta-feira, 4 de março de 2011
Perfect Chocolate Chip Cookies!
PARA LER EM PORTUGUÊS, POR FAVOR, CLIQUE AQUI.
As one of my jobs is making sweets, mostly cookies and chocolates, I try, at least once a month, to post a cookie recipe. And this month I’d like to share a great tip!
Some time ago I read an article at NY Times about the secrets of making perfect chocolate chip cookies.
And the blogosphere looks really concerned about the theme. There was a lot of discussion about and I guess it’s a little over now.
Since I Just LOVE chocolate chip cookies, I had to try the tips to make perfect chocolate chip cookies and obviouslly eat them!
Last year, I tried to make chocolate chip cookies using pudding mix in the dough, but I think it didn’t make that difference.
The secret are not the ingredients, but the time you let your cookies resting in the frigde.
The tip is to let the cookie dough rest for about 36 hours! Ok, it’s hard to wait so much time to have perfect cookies but the advantage is that you’ll have cookie dough in the frigde and if you can’t wait so long you can eat just like this!
But it worth to wait the 36 hours, because it seems that all the ingredients flavours are intensified during this time and you get delicious chewy chocolate chip cookies!
The recipe I got from here.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
1 tablespoon milk
2 cups semisweet chocolate chips
1. Preheat oven to 375 degrees.
2. Microwave butter for 30 seconds, stir and set aside. Do not worry if it is not completely melted.
3. Combine flour, baking soda, and salt in a small bowl and set aside.
4. Beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until creamy. Add eggs, one at a time, beating well after each addition. Add milk and beat until combined. Gradually beat in flour mixture, beating just until combined (do NOT overmix!). Stir in chocolate chips.
5. Refrigerate dough for 15-30 minutes.
6. Drop by rounded spoonful (I used a Pampered Chef cookie scoop that holds approximately 2 tablespoons) onto ungreased cookie sheets. Bake for 12 minutes or until edges are just brown and middle is not quite set yet. Cool on pan for 2 minutes and then transfer to a cooling rack.
7. Before adding more dough to warm cookie sheets, place sheet in freezer for 5-7 minutes to cool.
Store in an airtight container. Recipe yielded 3 1/2 dozen cookies.