September always seems the perfect time to bake again, after a summer of enjoying all the season fresh fruit and frozen treats. Chocolate chip cookies are always a hit with our family and friends and I frequently switch up my recipes with different variations of this perfect cookie. This recipe of Tara O’Brady’s always gets rave reviews by anyone who happens to have one. Even better, it is a simple recipe and quick to.
My pro tip, make a batch or two, shape the dough into balls, and then freeze dough balls for longer keeping. Then you can wow your family and friends making fresh baked cookies at a moment’s notice whenever the desire strikes! 😋
Makes about 28 cookies
INGREDIENTS
1 cup | 225 g unsalted butter, chopped
3 1/4 cups | 415 g all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons medium-grained kosher salt
1 1/2 cups | 320 g packed light brown sugar
1/2 cup | 100 g granulated sugar
2 eggs
2 teaspoons vanilla extract
12 ounces | 340 g semisweet or bittersweet chocolate, chopped
Flaky sea salt, for sprinkling (optional - and highly recommend)
METHOD
Preheat an oven to 360°F | 180°C. Line two baking sheets or sheet pans with parchment paper.
In a medium saucepan over the lowest heat possible, melt the butter. There should be no sizzle, crackling or pops; let the butter ooze into liquid, without boiling, so minimal moisture is lost. Stir regularly, until the butter is almost completely melted. (This is a good time to chop the chocolate.)
In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
Pour melted butter into a large bowl, and then whisk in the sugars. The mixture may look to seize, but will relax with a few seconds of stirring. Add the eggs, one at a time, whisking briskly after each addition, but only to combine. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients. Once mostly blended, fold the chocolate into the dough until the remaining flour is incorporated and the dough no longer looks dusty. Bring any stray ingredients up from the bottom of the bowl. Do not over mix.
If the dough seems warm or looks overly glossy, refrigerate for 5 minutes. Roll into balls using 3 tablespoons of dough for each. Arrange on the prepared pans, leaving 3 inches in between each. Sprinkle with sea salt, if using. Bake in the hot oven until the tops are cracked and lightly golden, yet still soft at the center, 10 to 12 minutes, rotating pan halfway through cooking. Leave the cookies on the sheet pan for 2 minutes, then transfer to a wire rack to cool. Continue shaping and baking cookies with the remaining dough, making sure to use a cold sheet pan for each batch.
Cookies can be kept at room temperature in an airtight container for up to 1 week.
Frozen Dough balls can be kept in an air tight container (or ziplock bag) for 3 months - can be cooked from frozen, you may just need to as another minute or two to your baking time.
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