The other night we decided to stay up late and watch Duff Goldman's new show on Food TV, Sugar High featuring Los Angeles eateries, yum! We could not wait to make the chocolate chip cookies from Auntie Em's Kitchen after all Terri Wahl said it too some time to perfect the recipe and the description sounded like cookie heaven. Three and a half cubes of butter put me off a bit but I forged ahead.
The critics:
The biggest finicky eater, “too much sugar”
The oldest of the youngsters “ I liked how thin the cookies was and the cookie taste”
The middle finicky eater, “ yummmmy, I loved them!”
And the pickiest finickiest wee finicky eater, “they were good. I am just use to your normal cookies…can you make them today?”
Me, I am not thrilled with all of the butter and sugar; although, cookies, desserts and so on are an indulgents so… Also for some reason they taste a bit eggy to me and you know I hate eggs.
Update 24 hours later…
Yesterday, I only made about 12 cookies and left the rest in the freezer wrapped in wax paper. Today the cookies I baked had a more defined caramel flavor (not over sugar taste of yesterday) and more chew, much better to me.
******************* UPDATE ******************
The cookies held up wonderfully in the freezer. For weeks, I took out a few and baked them. The kids loved hot fresh cookies.
lots and lots of butter - not to mention tons of sugar
water and vanilla
equals a very loose dough
after and hour in the refrigerator I was able to form balls
all wrapped up and ready for the freezer
as one ages their eyes go and the little print on my toaster oven doesn't help so broil looked like bake... oh my Mickey burnt to a crisp
Thin and Crispy Chocolate Chip Cookies
from Terri Wahl, Auntie Em's Kitchen
Duff Goldman - Sugar High
adapted
2 cups packed light brown sugar
1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs room temperature
1 tablespoon vanilla bean paste
1/3 cup water room temperature
2 1/4 cups white flour
1 1/2 teaspoons sea salt
3/4 teaspoon baking soda
1 pound dark chocolate or chocolate chips
~ in a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes
~ add the eggs one at a time until well incorporated
~ mix in 1/3 cup of water and the vanilla
~ in a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. ~ mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces
~ put dough into refrigerator for 1 to 2 hours
~ scoop out the dough and either onto the parchment lined cookie sheet or put each scoop onto a strip of wax paper and roll to cover and freeze for an hour-(24 hours for better cookies – you can transfer the cookie dough balls to a freezer zip lock bag and use as needed)
~ preheat the oven to 375 degrees F. Line cookie sheets with paper
~ the cookies will spread, so limit 4 cookies on you first sheet to see just how many will fit and adjust other sheets (I baked 4 cookies per sheet in my toaster oven)
~ smush/flatten cookie onto cookie sheet
~ bake until golden brown, mine took 7 minutes the original recipe calls for 15 to 20 minutes and rotating the trays halfway through
~ remove from the oven and cool
~ remove the cookies with a flat spatula to prevent breaking
~ place on a paper towel (removes a bit of oil)
