From the King Arthur Flour Baker's Companion cookbook, I have found many a recipe that has delighted me more than any, if I do recall correctly. They have a way of keeping things simple and scrumptious. One of my all time favorites is their chocolate chip cookie recipe. They never fail to be soft and chewy, and they go extremely well with a big frosty glass of cold milk. They are also really easy and were the first thing I ever baked. I will share them with you now and I hope you appreciate them just as much as I do:
Ingredients
12 tablespoons of butter (1 1/2 sticks)
1 1/4 cups of light brown sugar
1/4 cup of light corn syrup
2 teaspoons of vanilla extract
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 large egg
2 1/4 cups of unbleached all-purpose flour
2 cups (12 ounces) of chocolate chips
Preheat oven to 375 degrees F
Beat the butter, brown sugar, and corn syrup together until fluffy. Beat in vanilla, baking powder, salt and baking soda, and then mix in the egg. Beat well. Beat in the flour then stir in the chocolate chips. Drop cookie dough by the size of a rounded tablespoon onto a lightly greased or parchment lined sheet pans and. Bake from 12 to 14 minutes, just until lightly browned at the edges. For chewiest cookies, do NOT over bake. The cookies will look slightly underdone in the middle, but will set up as they cool. Cool on baking sheet for five minutes then move to a wire rack to cool completely.
The King Arthur Flour Baker's Companion. Woodstock,Vermont: The Countryman Press, 2003. Print.
No comments:
Post a Comment