I made pizza last night and figured that while I was heating up the oven, I might as well break out the chocolate chip cookie recipe. (Great rationalization, eh?) Anyway, I’d bought some Ghirardelli chocolate chips a few weeks back with the intention of making a few batches, so it was time.
I just followed the recipe on the back of the chip bag, but I wanted to document it somehow because they turned out so delicious. Hence, this blog entry. I love crisp cookies and these really do the trick. It must be all the butter.
Recipe: Ultra Crispy Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, softened
- 1 cup sugar
- 1 cup light brown sugar, packed
- 2 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips (I used Ghirardelli)
- 1 cup chopped walnuts or pecans, chopped (optional – I didn’t have any in the house)
Instructions
- Preheat oven to 375 degrees.
- Stir flour with baking soda and salt. Set aside.
- In large mixer bowl, beat butter with sugar and brown sugar at medium speed until creamy.
- Add vanilla and eggs, one at a time. Mix on low speed until they’re mixed in.
- Gradually blend in dry ingredients (flour, baking soda, salt mixture) into creamed mixture.
- Stir in chocolate chips and nuts.
- Drop by tablespoon onto ungreased cookie sheets.
- Bake for 9-11 minutes or until golden brown.
Number of servings (yield): 4
Yum!
If any of these last the weekend — they likely will, as they’re so rich and there are so many — I’ll bring them into the office on Monday.
UPDATE:
NYT says: It IS all about the butter.
Recipe courtesy of Ghirardelli. (Interestingly, this recipe isn’t on their Web site.)
Why is it that when I followed this recipe last night the cookies came out all flat and crunchy and spread out, easily burining on the edges. The recipe seems to have too much sugar compared to the classic Toll House cookie recipe. So I added a cup of flour, another egg, and a little baking soda and salt, and they come out perfect. I think Ghiardelli made a mistake and should say 1/2 cup regular sugar and 1/2 cup brown sugar.
Why is it that when I followed this recipe last night the cookies came out all flat and crunchy and spread out, easily burining on the edges. The recipe seems to have too much sugar compared to the classic Toll House cookie recipe. So I added a cup of flour, another egg, and a little baking soda and salt, and they come out perfect. I think Ghiardelli made a mistake and should say 1/2 cup regular sugar and 1/2 cup brown sugar.
Hmmm… Laura, since I posted this I’ve made another batch and also gave the recipe to someone else, who made it to rave reviews at her house. Maybe it’s in the size of the cookies or the heat of the oven? I admit these are quite crunchy and they spread out a good bit, but I like my cookies crunchier and thinner. Perhaps it’s just a matter of taste?
Hmmm… Laura, since I posted this I’ve made another batch and also gave the recipe to someone else, who made it to rave reviews at her house. Maybe it’s in the size of the cookies or the heat of the oven? I admit these are quite crunchy and they spread out a good bit, but I like my cookies crunchier and thinner. Perhaps it’s just a matter of taste?