I can’t believe a week has already gone by…if this cookie project hasn’t given joy to the men in this house, it has helped me to keep track of how fast December is going by. So often my Decembers become a time of putting my head down and powering through all the gift/celebration projects and not looking up until I sit in church on Christmas Eve wondering where the entire month has gone. Counting cookies, for me, is turning out to be a joyful way to be present in each day.
Cookie #7 is the tried and true Chocolate Chip cookie. I am sure we all have the family favorite Chocolate Chip cookie recipe tucked away in our recipe books and I, in fact, have several; my Aunt’s, my Mother-In-Law’s, and a friend’s. Each of these recipes include many of the same ingredients and yet each results in a cookie with different textures. So recently in an effort to find the “perfect” chocolate chip cookie that would bake up the same every time and meet my criteria for being the “perfect” chocolate chip cookie, I did some internet searching for tips, tricks and/or advice on the matter.
I found this web site through pinterest; theperfectchocolatechipcookie.com
The author of this site baked a lot of Chocolate Chip cookies. She gives step by step instructions along with pictures of the recipe as it is being assembled. Included in her recipe are measurements of the ingredients by weight. In recent research of other baking recipes, I found that serious bakers prefer the consistency of weighing their ingredients. When measuring flour for instance, 1 cup of flour should weigh 120 grams, but testing has shown that a 1 cup measure can vary greatly and sometimes measure 120 grams and other times measure 150 grams. That difference in flour may cause a recipe to “fail” when in the past it turned out fine. The other part of weighing ingredients that I like is less clean-up. When measuring shortening, instead of packing the shortening into a measuring cup(because I am too cheap to buy the shortening sticks) I can now just spoon the shortening into the bowl until the scale measures the correct weight. The same is true for the flour and sugar.
After mixing the author’s recipe, she also gives you the weight of each cookie “ball” so that your cookie size will be uniform and the baking time will be the same for every cookie on your baking sheet.
At the bottom of her site she has pictures of cookie “fails” and gives information about each picture so that you, the baker, know what you did wrong.
Chocolate Chip Cookie
2 3/4 c (14.5 oz) Flour
1 tsp Baking Soda
1 tsp Salt
Mix together the dry ingredients.
1/2 c (4 oz) Unsalted Butter at room temperature(I used salted)
1/2 c (4 oz) Crisco (plain or butter flavored, author prefers plain)
1 c (6.5 oz) Light Brown Sugar
1 c minus 2 TBS (6.5 oz) White Sugar
2 Large Eggs
1 1/2 tsp Vanilla
1 1/2 c (10 oz) Semi-Sweet Chocolate Chips ( I used mini-chips)
Using the wire whisk attachment of a stand mixer, cream the butter and shortening on high until light and fluffy, 1-3 minutes. Add both sugars and beat on high 1-2 minutes. Add eggs and vanilla. Beat until fully incorporated. Switch to the paddle attachment. Add the chocolate chips and mix gently. Add the flour mixture and mix until just incorporated. Do not over-mix! Touch test the dough. It should feel slightly sticky, but not much should stick to your finger. If it is very sticky add flour 2 TBS (.5 oz) at a time. Using your hands, roll the dough into balls 1.5 inches tall (1.5 oz). Place on a cookie sheet, cover and refrigerate 30 minutes or until firm. You can hold the dough up to two days in the refrigerator or up to six months in the freezer.
15-20 minutes before baking, position the oven rack to the second highest setting. Preheat the oven to 375. Remove the dough from the refrigerator Place on an ungreased cookie sheet 3 inches apart. (I used parchment paper, like always) Bake 8-10 minutes. They are ready to come out of the oven when they are domed and puffy, show a few signs of browning and look a bit underdone. Leave the cookies on the cookie sheet for 2 minutes. Remove to a cooling rack to cool evenly. Wait ten minutes, then serve your Perfect Chocolate Chip