Cookie Shop Chocolate Chip Cookies

Maybe it is because I am always listening to the radio in the kitchen (and sing aloud) or perhaps it is the barrage of questions thrown at me (my head spins), but once again I read the recipe wrong.  My bad…that ended up as my good – well the original recipe calls for only1/2 cup of chips to be processed with the oats.  I saw half of the chips, oops!  My error caused the cookies to be chocolate chocolate chip cookies…yum…happy tummies all around.

Did you happen to catch the new show on Food TV, Sugar High with Duff Goldman?  Oh my, the thin crispy chocolate chip cookie from Terri Wahl -Auntie Em's Kitchen is next on my cookie baking adventure.  Tons of brown sugar and flat crisp and soft cookies – a dream come true!

Cookie Shop Chocolate Chip Cookies

From Tish Boyle

The Good Cookie

adapted due to my brain

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

¾ cup rolled oats

15 oz chocolate chips

1 cup unsalted butter, softened

¾ cup white sugar

¾ cup brown sugar

2  tsp vanilla

2 large eggs

~ sift flour, baking soda, baking powder and salt in a medium bowl

~ in the bowl of the food processor, combine the oats and 1 cup of chocolate and process until finely ground, about 45 seconds

~ stir the oat mixture into the flour mixture and set aside

~ in the bowl of an electric mixer using a paddle attachment, beat the butter, sugar and vanilla extract at medium speed until fluffy and light about 2 minutes

~ beat in the eggs one at a time, scrapping down the sides of the bowl

~ mix in the dry ingredients with a spatula until just combined

~place dough in refrigerator for a few hours

~ position rack in the center of the oven and preheat to 375C
~ line baking sheets with parchment

~ with a mini ice cream scoop, scoop out balls of dough and arrange them 2 inches apart on the baking sheet

~ bake the cookies for 12 – 15 minutes until just golden brown, rotating half way through to ensure even browning

~ transfer the cookies to a wire rack and cool completely

~ makes about 45.

 

Thin Crisp Soft Chocolate Chip Cookies

Magically disappearing cookies, just see for yourself.  Bake them.  Turn your back and suddenly "poof" they are gone.  I ask my three mice, "Did you just eat the tray of cookies?".  "No","no" and "no" they quip.  Must have been our friendly ghost Fred.

"Mom the lady who talks like a cowgirl ate raw eggs on her cooking show.  I thought you told us not to eat raw eggs.."   I assume she is referring to Paula Dean.  Don't you love the world through a child's eyes and yes I told them not raw cookie dough.  Amazing that all of us survived years of raw cookie dough.

 mix until just combined

add chips and refrigerate

bake and they will disappear

Thin, Crisp Chocolate Chip Cookies

from The New Best Recipe: All-New Edition

by Cook's Illustrated Magazine

adapted

1 1/2 cups (7 1/2 oz) unbleached all purpose flour

3/4t baking soda

1/4t Himalayan pink salt

8T (one stick) unsalted butter melted and cooled

1/2 cup (3 1/2 oz) granulated sugar

1/3 cup packed  (2 1/3 oz) light brown sugar

2T light corn syrup (before measuring add a little oil to your teaspoon and syrup will just drop right off)

1 large egg yolk

2T half and half

1T vanilla extract

3/4 cup chocolate chips

~ whisk flour, baking soda and salt in medium bowl until combined

~ mix melted butter , both sugars and corn syrup at low speed until thoroughly blended about 1 minute

~ add yolk, milk and vanilla mix until fully incorporated and smooth, about 1 minute

~ scrap sides of bowl as needed

~ with mixture running at low speed add the dry ingredients and mix until just combined 

~ DO NOT OVER MIX

~ add chocolate chips and mix on low speed until evenly distributed 5 seconds

~ refrigerate 4 or more hours

~ preheat oven 375 set rack middle

~ line baking sheets with parchment paper

~ scoop out a ball about 1 1/4" and place on prepared sheets about  2" apart 

~ bake until golden 9-12 minutes

~ cool on baking sheet 4 minutes

~ cookies my appear puffy but will flatten as they cool