AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
BAKERY STYLE CHOCOLATE CHIP COOKIES
This recipe intrigued me...I have baked a lot of chocolate chip cookies in my years but I have never baked a chocolate chip cookie with melted butter. And surprisingly, they turned out really good. Classic chocolate chip cookie...thick, crispy on the outside, soft and chewy on the inside.
Make sure you always use unsalted butter when you are baking because each stick has approximately 1/2 teaspoon of salt added. There can be more or less, so it will likely throw off your recipe.
Bakery Style Chocolate Chip Cookies
Adapted from The America’s Test Kitchen Family Cookbook's "Big & Chewy Chocolate Chip Cookies"
Makes 24 big cookies
3 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
16 Tablespoons(2 sticks) unsalted butter, melted and cooled
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
1 Tablespoon vanilla extract
2 cups semisweet chocolate chips
Preheat oven to 325 degrees. Line baking sheet with parchment paper.
Whisk the flour, baking soda and salt together and set aside.
In a separate bowl, beat the butter and sugars until combined, about 1 minute. Beat in the eggs, egg yolks and vanilla. Make sure you scrape down the bowl and beaters as needed.
Slowly mix in the flour mixture (or you willl have a cloud of flour in your kitchen) until the dough is formed, about 30 seconds. Mix in the chocolate chips.
Using a large cookie scoop (about 3 Tablespoons), scoop the dough and place on parchment lined baking sheets spaced about 2 1/2 inches apart.
Bake for about 18 minutes.
Let the cookies cool on a wire rack.
A wedge of geese (flying in 'V' formation) during sunset...spring is near.