Wednesday, June 25, 2014

Chocolate Chip Cookies {Cake} Recipe

 
This is the second time I've used Sally's recipe and honestly, the results are so perfect and consistent that I can't help but blast it from the rooftops,

BEST. CHOCOLATE. CHIP. COOKIE. EVER.

No really. Seriously, why aren't you getting out the ingredients right now?! The first time I used her recipe, I made two 9" round cookie cakes in pie pans. They were dense and delicious. I baked them about 10 minutes more than the suggested time, but every oven is different. I gave it the old jiggle test to see if it was done. (If it looks like jello, it's not done.)

This time, I used the SAME recipe to make just over 3 dozen drop cookies. The recipe probably would have made 4 dozen if I hadn't grazed sampled the dough. (Don't worry, I removed my sampling from the big bowl --- no germs shared, promise!)

These cookies were perfect at 350F for 9 minutes. I used my silpat (honestly, you should put that on your Christmas list because those are a life/pan saver) and then cooled on my stackable cooling racks (collapse nicely for efficient storage). At 9 minutes, the cookies looked puffy, but after cooling, they resembled the most perfect chocolate chip cookies. And after 2 days, they were still just as soft. Yep, soft. SOFT! I hate hard cookies.

So if you're looking for a tried and true cookie recipe to make for your kids' teachers (because they REALLY deserve cookies...every day), this is the one you should make. I will warn you, this recipe will totally NOT WORK if you do not measure your flour correctly. This is THE most crucial ingredient. You have been warned. If you use too much flour, you're going to need to add more of the other ingredients and just make more cookies. That's the only solution.

Happy Baking!

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