Chocolate Chip Cookies

Last March we took part in an online bake sale on The Tomato Tart to raise money for Japan. I really wanted to participate because it meant a lot to me, but I really don't bake. I decided to anyway and to my surprise my chocolate chips cookies raised $250! (That's right DG. Suck on that!) Since that really was a huge bid we wanted to do something special and Joey wanted to try his hand at making the cookies. We based our recipe on Bobby Flays, which is delicious, but both times we made them they came out a bit flat and crispy. After a few tries Joey came up with some additions that took these cookies from really good to amazing. That's right, he thought outside the box and took it to the next level!

You'll notice that this recipe calls for brown muscavado sugar. While you can use regular brown sugar, I would highly recommend you use the muscavado because it really adds something to the taste and texture and is the magic ingredient to these cookies.

Ingredients

Instructions
  1. Preheat the oven to 350 degrees F. Line baking sheet with parchment paper or silicon pads.
  2. Whisk together the flour, salt and baking soda in a large bowl.
  3. Place the butter in the bowl on an electric stand mixer fitted with paddle attachment and beat until smooth, about 1 minute. 
  4. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. 
  5. Add the eggs, 1 at a time, and the vanilla extract, beating until incorporated.
  6. Add half of the flour and mix until just incorporated. 
  7. Add the remaining flour, again mixing until just combined. 
  8. Remove the bowl from the stand and fold in the chocolate chunks.
  9. Using a small ice cream scoop, spoon the dough onto a baking sheet, leaving at least 2 inches between each cookie and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 14 minutes. 
  10. Let cookies rest for 2 minutes on the baking sheet before removing them to a baking rack with a wide metal spatula. 
  11. Let the cookies cool on the baking rack for a few minutes before eating. 
  12. Repeat with remaining dough.


I know this totally goes off our diet, but we are making them for our friend's baby shower and had to share the recipe. I had just two tonight. 7 delicious points and worth it!

2 comments:

Eve Harrington June 7, 2011 at 4:08 PM  

DG can suck it. She can just escort herself out of the building!

Sheliza June 7, 2011 at 4:23 PM  

How wonderful! I have never even heard of muscavado sugar, It's always fun to learn about new things from your favorite friends. Glad you treated yourself to a few tasty points! :)

Post a Comment

Related Posts Plugin for WordPress, Blogger...

About Sean & Joey

Joey and I are just a couple of guys living in San Francisco. I love cooking and we both like trying new things. Planning our meals is one of our "together" things. I hope you enjoy our blog! - Sean

Dedication

This blog is dedicated to the two most important people in my life - my mom, Ernee Jean O'Brien, and my partner Joey Concepcion. They both have showered me with unconditional support and love and have always encouraged me to be myself. I will always miss my mom and I don't know what I would do without Joey.

Recent Posts