Thursday, March 08, 2007

The tardy cookies

These are, more or less, the killer chocolate chip cookies I was talking about from The Best Light Recipe. I have made them probably 6 times already for different things. They are so way good.

Mine are probably not quite as light as theirs, because I have a moral problem with using only 1/3 c of chocolate chips.

But honestly, this is so much better than the way I used to do chocolate chip cookies. I always had trouble getting the texture right. This seems to be foolproof.

I usually double the recipe.

Not Quite as Light Chocolate Chip Cookies

1/4 c butter, melted and cooled, NO SUBSTITUTES
1 c brown sugar (substitute 1 c white sugar + 1 tsp molasses if necessary)
1 egg
1 tsp vanilla
1 1/4 c all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 bag chocolate chips

Mix butter and sugar in your mixer until no lumps remain. Smash lumps with a spoon if you must. No lumps. Add egg and vanilla.

Whisk dry ingredients together in a medium bowl. Gradually add to butter mixture while stirring at low speed.

Fold in chips.

Bake at 350 for 12 minutes. Cool on a rack.


Victoria said...

This sounds delicious! Your killing me! I love me a good choco chip recipe, I bet the batter itself tastes devine!

Bek said...

I am off to try it.... I hope these work b/c it is really a cookie day...

SalGal said...

The key to getting as much chocolate as possible without using more than is called for is to use the mini-chocolate chips.

Mary said...

I totally agree with Sally about the mini chocolate chips. However, I did just make the recipe with the amount called for in the book, (I weighed out 8 oz. for a double batch) and there was plenty of chocolate. Not as buttery flavor as the real thing but very good texture--pretty satisfying for a "light" cookie.