The theme of this month has been cookies and singing. This semester I’ve had a few seminar classes with really great people, so what better way to show my appreciation than to bake them cookies? Pumpkin Oatmeal cookies for the worship committee and various people in Bible and Sermon, and chocolate chip cookies go to my fellow Episcopalians in Readings in Anglican Liturgics. Besides, baking is a far more enjoyable way to spend a cold winter afternoon than huddling with a stack of books in a library carrel.
And the singing? Well, any musician knows that this time of year is stellar for cash flow. Between Lessons & Carols and performances of Handel’s Messiah, December is a great month for music. Between First Friday at the Cathedral, community worship at school, and Advent Lessons & Carols, I’ve been asked to sing quite a bit. It’s also a way of letting myself rest and tapping into the more creative side of my brain.
A couple years ago, a variety of recipes for chocolate chip cookies made their way through the blogosphere, and for my Anglican Liturgics friends, I wanted only the best cookie recipe, so I turned to Bridget, who in her delightfully scientific way had done a cookie comparison of all of the different recipes. Though each recipe had its pros and cons, she ultimately recommended Alton Brown’s The Chewy.
I can certainly see why. It’s my ideal chocolate chip cookie with crisp edges and a soft interior. They were particularly addictive fresh out of the oven, and Joe and I may have made some ice cream sandwiches with these cookies. Who are you accusing of stress eating? Joe said that these were the best cookies I’ve ever made. They didn’t seem to be quite as good the next day, but fresh out of the oven, these were nothing short of transcendent.
The Chewy
source: Food Network
Ingredients
- 2 sticks unsalted butter
- 2 1/4 cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/4 cup sugar
- 1 1/4 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Preparation
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat.Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
