Crisp Chocolate Chip Cookies Recipe
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Thin and buttery, these cookies were likened to chocolate chip tuiles by one of our testers. This recipe makes a lot of cookies, but the sand-dollar-size treats disappear quickly, so you might as well make a full batch!
What to buy: We used Ghirardelli Semi-Sweet Chocolate Chips, but you can use any chocolate chips you like.
This recipe was featured as part of our Chocolate Desserts photo gallery.
INGREDIENTS
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon fine salt
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips (about 12 ounces)
INSTRUCTIONS
- Heat the oven to 375°F and arrange a rack in the middle. Combine flour and salt in a small mixing bowl and whisk to break up any lumps. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar and beat on medium speed until fluffy and light, about 3 minutes. Scrape down the sides of the mixing bowl, add the egg, and mix until just incorporated; mix in vanilla extract.
- Reduce the mixer speed to low and add the flour mixture. Remove the bowl from the mixer stand and stir in the chocolate chips.
- Drop the cookie dough by rounded tablespoons, about 3 inches apart, onto ungreased baking sheets. Bake until the bottoms of the cookies are golden brown, about 10 to 12 minutes. (Turn the baking sheets halfway through if the oven does not heat evenly.)
- Remove the cookies from the oven and let cool completely on the baking sheets (this will make them easier to remove), about 10 minutes.
this is my fave choc chip cookie recipe... thought i'd share
http://allrecipes.com/Recipe/Best-Big...
This isn't much of a variant on the standard toll house cookie, really. It omits baking soda (which I usually do- I like crisper cookies), changes the egg balance insignificantly, and omits about 40% of the flour, which causes the cookie to run. The end result is a cookie with a lot of chips for the amount of cookie. To me, it's an overbalance of chocolate- at some point, it's better to forget the cookie and just have a chocolate bar.
http://twitpic.com/1dcik8 use my photo!!!! i baked this recipe!!!! :D
There's no baking soda or powder in these?
To Trish (Sarr):
To answer your salt question:
Table salt, kosher salt and sea salt are all sodium-chloride, but they differ in their shape, size, and flavors.
- Sea salts pick up minerals from the ocean, resulting in nuanced sweet and mineral flavors. The wind of the ocean is often responsible for its flakiness, which dissolves well in sauces.
- Table salt is straight sodium-chloride, minus other minerals. Iodine, which the human body needs, is often added to salt for nutritional purposes, and when it is, it’s labeled “iodized salt”. Personally, I am not crazy for the taste of iodized salt.
- Kosher salt, or salt that is often used to kosher meat because of its large sized, has a different crystal formation than table salt. There are two popular brands of kosher salts: Diamond Crystal and Morton’s. I tend to use Diamond Crystal because its crystal shape, like that of sea salt’s, absorbs faster into meats and sauces than the dense cubes of table salt or even the granular flakes of Morton’s kosher salt.
If you grind your salts finely using a salt grinder, 1/2 teaspoon should be 1/2 teaspoon for any of the above. The problem is that the above salts are different sizes, so their weights differ per volume used. So, to get back to your question:
1 tablespoon of granular salt (fine table salt, fine sea salt or fine iodized salt) = 1 1/2 tablespoons of Diamond Crystal kosher salt = 2 tablespoons of Morton’s kosher salt.
In our test kitchen we use Diamond Crystal in our savory dishes. For any sweets or batters posted in the future, we will use fine salt. You can use table (fine) salt in place of kosher salt by doing the math and changing the quantity. So, if a recipe calls for 3/4 teaspoon of kosher salt (Diamond Crystal in our case), use 1/2 teaspoon of fine salt. If it calls for 1 teaspoon kosher salt (Diamond Crystal again) use 2/3 teaspoon fine salt. Does this make sense? Hope so. Please let me know if it doesn’t.
Sarr, plain salt will work fine. Kosher usually has a coarser grain and a slightly subtler taset than regular iodized. You might try unrefined sea salt. Must have plenty of that in NZ!
I live in New Zealand, where there is no kosher salt (or none that I can find). Would it be significant to use ordinary table salt? I've seen kosher salt in a number of CHOW recipes and not known quite what to do.
Add me to the list of people who love this recipe. We follow it exactly, except we substitute chunks of chocolate for the chips. The recipe doesn't make that many cookies by my standards, but you don't need to eat very many of these!
Each 1/4 pound of butter has 8 tablespoons.
For future reference, here in the North America butter is almost always sold by the pound. Each pound is usually divided into 4 sticks, each stick weighing 1/4 pound or 4 ounces. Most butter processors also use a wrapper on each stick that has tablespoon increments marked right on the wrapper for easy measurement.
Some googling yielded these. The last one you need to scroll down for what is the original or at least a close copy cat:
http://allrecipes.com/Recipe/Davids-Secret-Ingredient-Chocolate-Chip-Cookies/Detail.aspx\
http://www.secretrecipes.com/Faces_and_Places/Davids_Cookies.html
http://homecooking.about.com/b/2007/1...
So where can one find this David? More importantly the cookie recipe??? (SMILE)
yes a stick of butter is equal to 113 grams
Lumpydonkey- a stick of butter is indeed 4 ounces as Pixel says. It can also be expressed in volume as half a cup, which can be accurately measured using hte water displacement method.
Substituted with a half/half mixture of white and dark chocolate chips (1 cup) and a cup of finely chopped hazlenuts. Yummy and ever-so-slightly chunkier, but still thin and light.
For those in the UK (like me) a "stick of butter" is usually half of one of our standard bricks. When they say "12 tablespoons", Google generally helps and you can type in "12 tablespoons equals ?" and it gives you the answer - 3/4 of a cup.
My Mom has been making the Tollhouse package recipe for 30 years. She's made a few tweaks to make them thinner, but they are amazing. Almost as good as Tate's (formerly Kathleens).
I highly rec this recipe, you've probably got it in your cupboard already.
I just tried this recipe, and it tasted great. I kind underestimated how much the mix would melt down, so ended up with a big sheet of cookie goodness :D. The batch was gone within 10 minutes.
btw, to the poster asking about how much a stick of butter is... its 4 ounces or 113 grams. Im from the uk, so had to look that up. :P
Love chocolate chip cookies, must give them a try,
thanks
Could someone please explain to those of us who live outside America how big a 'stick of butter' is? I'm talking grams or ounces..... these spoon measurements aren't very accurate as I can't get real cooking equipment where I live...
samersova: you can, indeed, make these without a stand mixer. either use a handheld electric mixer or a whisk and do it all by hand. of course, it will take a little longer than it would with a stand mixer but it will work fine.
they look pretty good and they look delicious and i would love to try them
I dont have a stand mixer. Anyway to do it by hand?
CM. is there supposed to be a cookie recipe on your link? It's broken so I couldn't see anything but their main page.
i agree that Davids had the ABSOLUTE BEST chocolate chunk cookies back in their heyday. If you got lucky, you'd get more chunks than cookie. I remember buying at their 54th and 2nd location where they wouldn't worry about the box being a little over a pound. And I used to have friends who lived in the village bring us a David's Cookie Cake whenever we invited them to a party. And we'd eat at David's restaurant (Manhattan Market?) next to the original store and you'd get unlimited cookies for dessert at brunch. YUMMM!!!!!
I don't know the history but obviously David sold out/lost the company and I doubt the cookies are what they used to be. Even the "David's Cookies" that David served at his restaurant in Mt. Kisco weren't as good as the original.
I love these, but my favorite cookies are from david's cookies href="http://www.davidscookies.com/"&g... chips cookies</a>
Mmmmm Delicious!
Debbie
Http://www.fizzlecrow.com
Mmmm! I can't wait to try these!