Saturday Suppers: Chocolate Chip Cookies Times Three

PicMonkey Collage

In my house, baking chocolate chip cookies usually means making three batches of cookies, sometimes four.  Each of the three nieces whom I see most often like different types of chocolate cookies and my other half prefers oatmeal raisin.  Seldom does baking chocolate chip cookies mean baking just one batch.  Baking this simplest of American cookies invented at the Toll House Inn in Whitman, Massachusetts by Ruth Wakefield can turn into an all day affair for me.

My oldest niece, Jamie’s chocolate chip cookie of choice is Alexis Stewart’s Brown Sugar Chocolate Chip Cookies, which we call Chocolate Chip Flats.  The key to Chocolate Chip Flats is like Chef Didier exclaims is the key to life in Last Holiday “butter” (and a healthy amount of brown sugar).  The first time I made these cookies, I was absolutely positive that I had messed them up some how in spite of following the recipe.  They were flat and gooey, almost raw looking, but if I kept them in the oven longer they burnt.  I thought that first batch was a total flop but I used up the cookie dough and let the cookies cool.  Turns out they are supposed to be flat and gooey when they come out of the oven.  If my other half eats a chocolate chip cookie this is the one and I have even adapted the cookie to make Oatmeal Raisin Flats, hands down his favorite cookie.

Chocolate Chip Flats

image

 My ingredients lined up on the counter.

          INGREDIENTS

  • 1 pound (4 sticks) unsalted butter, room temperature
  • 3 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 1/2 cups best-quality chocolate chips

DIRECTIONS WITH PICTURES

Preheat oven to 375 degrees.

image

 Cream butter until smooth.

image

Add sugars.

image

Beat until smooth.

image

Add eggs and vanilla.

image

Beat until smooth.

image

Into a large bowl, sift together dry ingredients.

image

Slowly beat dry ingredients into wet mixture.

image

Make sure dry ingredients are completely mixed.

image

Add 2 cups chocolate chips.

image

I add in 1 cup chopped nuts, pecans or walnuts; the original recipe does not call for nuts.

image

I use a small ice cream scoop to measure dough.

image

Drop 2 to 3 tablespoons dough per cookie (or a small ice cream scoop) onto parchment lined baking sheets; space dough at least 2 inches apart to allow for spreading.  I only place 6 cookies per sheets on which I normally bake 12 cookies on.

image

Bake until golden, 8 to 10 minutes.  This is after 9 minutes; see how the dough looks raw still.  This is how it’s supposed to look.

image

Remove cookies from baking sheets, and allow to cool on baking racks. I had to taste test.image

Chocolate Chip Flats are done and waiting to be packaged.

Next up Pumpkin Chocolate Chip Cookies.  My 13-year old niece, Gianna is a young lady who knows exactly what she wants and how she wants it.  This applies to most areas of her life and in the cookie department, it is pumpkin chocolate chip cookies, small chocolate chips, no nuts, glazed with a simple icing.  She sometimes has an iron deficiency, so I’ve been known to slip in some wheat germ and cut the oil in half with apple sauce when she’s not looking.  Sshh!  Today, I did neither I just used my recipe as is.  I honestly don’t know where I found this recipe, I think one of my sisters shared it with me as I have it written down on paper.

Pumpkin Chocolate Chip Cookies

image

My ingredients lined up on the counter.

          INGREDIENTS

  • 4 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 (16 ounce) can solid pack pumpkin
  • 1 cup vegetable oil
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts

DIRECTIONS WITH PICTURES

Preheat oven to 375 degrees.

image

In a mixing bowl, combine flour, sugar, cinnamon, baking soda and salt.

image

Add pumpkin, oil, eggs, milk and vanilla.

image

Beat on medium speed until well mixed.

image

Stir in chocolate chips and nuts (I omit nuts).

image

Drop by tablespoonful onto greased baking sheets.  I use my small ice cream scoop and fit 12 cookies per baking sheet.

image

Bake at 375 degrees F for 13-14 minutes or until edges just begin to brown.  My oven runs hot, I take out between 12-13 minutes.

image

Cool for 2 minutes; remove to a wire rack to cool completely.

image

I frost with a simple confectionary sugar icing flavored with vanilla.

Two batches down, one left to go.  Gianna’s sister Jenny at 10- years of age is a traditionalist.  She will eat the other types of chocolate chip cookies but her preference is America’s original chocolate chip cookie –   The Toll House Cookie baked according to the slice and bake method.

 Toll House Chocolate Chip Cookie

image

My ingredients lined up on the counter.

INGREDIENTS

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts

DIRECTIONS WITH PICTURES

image

Combine flour, baking soda and salt in small bowl.

image

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

image

 Add eggs, one at a time, beating well after each addition.

image

 Gradually beat in flour mixture.

image

Stir in chocolate morsel and nuts, if desired.

image

Divide dough in half.

image

Wrap in waxed paper. Refrigerate for 1 hour or until firm. I oftentimes refrigerate overnight.

image

Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes. Preheat oven to 375° F.

image

Cut into 1/2-inch-thick slices.

image

Place on ungreased baking sheets (I line with parchment paper). Bake for 8 to 10 minutes or until golden brown.

image

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

image

Makes about 5 dozen cookies.

As you can see, my family is particular about their chocolate chip cookies.  Jenny says that no matter what kind I bake she likes them best with a glass of cold milk.  I agree.

I did recently see an interesting chocolate chip recipe on Pinterest that might become a contender for top chocolate chip cookie recipe.  I plan on trying it out soon and will let you know the verdict.  And, apparently I cannot have too many chocolate chip cookie recipes. Or enough milk.

12 thoughts on “Saturday Suppers: Chocolate Chip Cookies Times Three

  1. Pingback: In Search of a Niles | from the sticks to the bricks and back again

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s