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Friday, February 15, 2008
Are you a chewy or crunchy?
The Atlanta Journal-Constitution
When it comes down to it, there are two kinds of people. Those who like their chocolate chip cookies chewy and those who like them crisp. I am a total chewy. It could even be said that I harbor some intolerance for those who are “crunchies”. I love a cookie with some toothsomeness, which bends before it breaks it in half (I am getting excited just thinking about them…)
As I mentioned, my friend Lisa served knock-your-socks-off chocolate chip cookies last weekend. Even though I have tons of recipes, including a great one from Cook’s Illustrated that uses melted butter and makes giant chewy cookies, I was curious to try hers.
What better day to test them, than on Valentine’s Day. I got a double bang for my effort, providing a special dessert for Rich and the kids and now am prepared for last minute dessert emergencies! I just baked a dozen to have on hand and put the rest of the unbaked dough in the freezer.
This is adapted from “Pillsbury’s Best Desserts” and it makes a bunch. It says 6 dozen, but think if you make decent sized cookies, it’s not that many.
Soft and Chewy Chocolate Chip Cookies
1 1/4 cups granulated sugar
1 1/4 cups firmly packed brown sugar
1 1/2 cups (3 sticks) butter, softened
2 teaspoons vanilla
3 eggs
4 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 to 2 (12-ounce) packages chocolate chips (I put in about 1 1/2 bags, 1 of dark chocolate chunks and 1/2 bag of semi-sweet chips)
Preheat the oven to 375 degrees. With an eclectic mixer, combine both sugars and butter until light and fluffy. Add vanilla and eggs and beat until blended. Add flour, baking soda and salt and mix well, scraping down the beater(s) and sides of the bowl. Stir in the chips. This is a big batter, so it will be a little tricky to mix now. Drop dough by big spoonfuls, 2 inches apart onto ungreased or parchment lined baking sheets. Bake for 8-10 minutes, or until just lightly golden brown. You want to be careful not to overbake them or they won’t stay soft and chewy.
So are you a chewy or a crunchy? What about nuts? Are you a purist or is it ok to add nuts? I’m a purist, but make the exception if it’s labeled a chocolate chip-nut cookie.
