Saturday, January 28, 2012

the perfect cookie

Last summer, I found a picture circulating on Pinterest - it was a way to determine what you were doing wrong with your cookies based on various flopped appearances.  I was fairly skeptical because if a cookie tastes good, I don't consume myself with how ugly it is.

Boy, was I wrong.  I decided to start the Easter cookies a little early this year (oh, how I love a good deep freeze), and these cookies were probably the best I have ever made.  Several of the steps found here are quite different than the steps I normally take.

As it turns out, I have been too light on the flour for all of these years.  High altitude might have played a roll in this.

Go make them - you won't be sorry.

Chocolate Chip Cookies

1/2 c. unsalted butter (one stick), room temperature
1/2 c. Crisco
2 3/4 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. sugar
1 c. brown sugar (I used dark; they call for golden brown)
2 eggs
1 1/2 tsp. vanilla
1 1/2 c. chocolate chips (I used M&Ms)

Mix the butter and the crisco together using the wire whisk attachment - mix for a few minutes.  While that's combining in your stand mixer, mix together the flour, baking soda and salt in a separate bowl.

Change to the paddle attachment.  Add sugars to the butter mixture until well incorporated.  Add eggs and vanilla.

Add the chocolate chips/other candy, and mix.  Gently add the flour mixture and leave mixer on just until you no longer see white flecks - do NOT overmix.

Now touch the dough - it shouldn't stick to your finger (who knew?!)  If it is still sticky, add a bit more flour (2 tbsp).  When the dough is ready, roll into 1 or 1.5" balls and place on a cookie sheet.  Place them in the refrigerator for at least 30 minutes.

Preheat oven to 375 degrees.

Place the chilled cookies on an ungreased cookie sheet, three inches apart.  I stuck additional pieces of candy on the tops of mine, because I like the look.  And I like candy.  Bake for 8-10 minutes, until they are just slightly golden.

Leave them on the pan for an additional couple of minutes after pulling them out - cool them on a wire rack.

I heard this trick awhile back - keep some balls of frozen cookie dough in the freezer in the case of unexpected guests or a fall back dessert.  They are easy to pull out and stick in the oven with no mess and no work!

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