Monday, May 12, 2008

The best chocolate chip cookies!

This past weekend we put our house on the market and had our first open house. So what else to make, but cookies so the house smells so wonderfully delicious you just want to buy it:) Well there were not any buyers, some lookers, but the cookies did thir job and the house smelled delicious. So much so that Alex got a bellyache from the four he ate!

These are so delicious! When Alex and I were at Disney World I bought a cookie and it was really yummy. When we returned home, I happened upon a copycat recipe of these same cookies on the cookiemadness website. She makes some of the greatest cookies and I love reading about all the different kinds she tries. But these are a winner in my book because they are thick, chewy and chock full of chips. My other favorite chocolate chip cookie recipe is the Cooks Illustrated Chewy Chocolate Chip, but these are right up there in the cookie all of fame!

I doubled the recipe and came out with 16.

Here is the recipe thanks to Anna at Cookie Madness:

Super Small Batch Extra Large Chunk Cookies

4 tablespoons very hot melted unsalted butter
1/2 cup powdered sugar
1/4 cup lightly packed light brown sugar
2 tablespoons beaten egg (break egg, mix it with fork, measure)
1/4 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt (reduce slightly if using salted butter
3/4 cup flour, spooned and swept
1 teaspoon water (optional)
2-3 tablespoons white chips
1/2 cup bittersweet chocolate chips
2 ½ sandwich cookies, broken into chunks (can use nuts instead)
Broken up milk chocolate bar, milk chocolate chips, M&M’s, candies of choice

In a bowl, stir together hot butter, powdered sugar and brown sugar until smooth. If still very hot, let cool for about a minute, then stir in egg. Beat with a spoon until egg is fully mixed then stir in vanilla, baking soda and salt. Add flour and stir just until mixed. If dough seems too dry (falling apart), add the water. Stir in white chips, chocolate chips and broken cookies. Shape dough into a fat log of about 5 inches log. Chill for 1 hour. Carefully cut log into 4 equal pieces (each should weigh 3 ½ oz). If chunks of cookies and chips fall out, just stick them back onto the cut pieces.

Place cut pieces, spaced about 4 inches away from each other, 4 to a sheet, on an ungreased (I use insulated) cookie sheet. Bake at 325 degrees F for 18 to 20 minutes, rotating pan halfway through. Remove from oven and arrange a few more semi-sweet chunks plus some milk chocolate chunks on top – the candy will melt and adhere to the cookie. Cool on cookie sheet for 3 minutes, then transfer to a wire rack to continue cooling.

Let the cookies sit around for a while to set. Once set, you can wrap them up in plastic wrap and give them away.

1 comment:

Abby said...

I love my CC cookies to be chewy. Yum!