Sunday, 14 August 2011

Big Chocolate Chip Cookies

     My dad left for the US early this morning. My cousins asked me to bake something and send it with him. I decided to bake chocolate chip cookies. They're easy to make, and easy to carry on the flight too. Once I'd figured out what to bake them, I was faced with an even bigger problem. Which recipe should I use? After some contemplation, I finally decided to use a recipe from Brown Eyed Baker. This is one of my most favorite chocolate chip cookie recipes. It's one of the best recipes I've tried out so far. I changed the recipe a bit though. The cookies came out even better, I think. They are thick and chewy, and very chocolatey. :D I'm sure the cookie monster would approve. (Yes, he's my favorite cartoon character, for obvious reasons.) These bakery-style cookies are a must try. :) Om nom nom nom nom.

1 cups all-purpose flour
1 cup + 2 tablespoons whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips

1. Preheat the oven to 325 degrees. Line baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Mix the all-purpose flour, whole wheat flour, baking soda, and salt together in a bowl.
3. Mix the butter and sugars with an electric mixer until thoroughly blended. 

4.Beat in the egg, yolk, and vanilla until combined. 

5.Add the dry ingredients and beat at low speed just until combined. 
6.Stir in the chips to taste.

7. Roll a small amount of dough into a ball and place on the baking sheet. Alternatively, use an ice cream scoop to make balls of cookie dough. 
8. Bake for about 15 minutes, until the outer edges start to harden but the centers are still soft. Rotate the baking sheets half way into the baking time. Let the cookies cool before removing them from the baking sheets.