PERFECT CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
What makes these cookies truly “perfect” isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do.
Provided by Charlotte Druckman
Total Time 12 hours 30 minutes
Yield 14 cookies
Number Of Ingredients 9
Steps:
- Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
- Add the egg and beat over medium speed until evenly combined.
- In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
- Add the chopped chocolate and fold into the dough until evenly distributed.
- Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
- The next day, heat the oven to 350 degrees.
- Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
- Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)
PEANUT BLOSSOMS II RECIPE | ALLRECIPES
I make these every year for our annual cookie open house. We make about 15 to 20 different kinds of cookies and have a 4 hour open house with friends. We then prepare cookie trays to take to shut ins and freeze the rest to enjoy all year long. My husband helps with this four day project! He's retired ... and I'm partially retired. It has been a long standing tradition that we enjoy every year!
Provided by Rosemarie Magee
Categories Cookies
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 12 minutes
Yield 7 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
- Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.
Nutrition Facts : Calories 115.5 calories, CarbohydrateContent 14.3 g, CholesterolContent 5.8 mg, FatContent 6 g, FiberContent 0.5 g, ProteinContent 1.9 g, SaturatedFatContent 2.1 g, SodiumContent 79.5 mg, SugarContent 6.5 g
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