Saturday, October 30, 2010

The Hunt for the Best Chocolate Chip Cookie Recipe

One of my best friends came to visit me last week and it was so much fun.  She shares a love of cooking and recipes too, so we tried out a few.  I thought I would share them with you as they were super yummy!  

First off, she told me that she went on a craze to find the best chocolate chip cookie recipe and I was lucky enough to get to make them with her and partake.L  Yes, they were awesome!  I am a salt person and I loved the salt in this recipe.  You couldn't really taste it while you were eating it, but the after taste was delightful.  I'll be honest, I am a "easy recipe" cook.  This recipe was definitely not an easy recipe.  However, there are times when you want something really good and you don't mind taking the time to get it.  This is one of those recipes.  

1 2/3 c. flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons sea salt (course)
1 1/4 cups unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla
1 1/4 pounds bittersweet chocolate  (I did 1/2 bittersweet and 1/2 semi)
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add in chocolate chips. Press plastic wrap against dough and refrigerate for 24 to 36 hours. (Let's be honest, I couldn't wait that long.  I waited 20 minutes and that was hard enough.  I'm sure it would have been better if I waited, however.) Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
4. Scoop the size of generous golf balls of dough onto baking sheet.  If you want, you can sprinkle lightly with sea salt.  Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.

Next, we made a light pumpkin trifle.  It was good, but you what would have made it better??  For it NOT to be light.  Yes, I think I'm going to make it again this week and I will post the light and non-light version of the recipe for you.

Lastly, we made Honey-Lime Enchiladas.  They were awesome.  They weren't my husband's favorite (he doesn't like to mix sweet in with his entree (Pineapple on pizza is definitely a no-no....but a YES YES for me.) but I liked them.  I got them off of this site:

Check it out.  It's a great site.  

Well, that's it for me.  I'll let you know how the trifle goes next week.

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