Thursday, March 31, 2011

Eating with Liz 2011 - Chocolate Chip Cookies

Yes, I'm back again already with a new recipe. Two for this week since there was none for last week. That makes me all caught up. Today's recipe is for Chocolate Chip Cookies. I have not had a good recipe for these. They've either been to long and involved, or they just don't taste right or turn out right... or something. But this recipe was super simple and the cookies were SO GOOD.
I got the recipe from the blog of one of my favorite authors Maggie Stiefvater. She writes YA fiction. I've talked about her books on my own blog, Here, Here, Here and Here. I haven't really ever been a fan of authors. I've been a fan of author's books, or of the author's writing style, but I find myself a fan of Maggie Stiefvater as a person. I've really been impressed by her. I think she is the only author I have ever referred to by first name only when I talk about her. Maggie. is. awesome. With that said, I give to you her Chocolate Chip Cookie recipe as it was presented on her blog:
By Maggie Stiefvater

2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted (cut it into tablespoons and microwave it for 30 seconds)
1 cup packed brown sugar (and I'm talking nice stuff, not the store brand. Come on, people!)
1/2 cup white sugar
1 tbs vanilla (again, nice stuff. Try
this and you'll never spend $8 dollars on McCormick's again)
1 egg
1 egg yolk
2 cups semi-sweet chips (I like the mini-chips for these)

Preheat oven to 325 degrees. Grease a cookie sheet. Stir together flour, baking soda, and salt. In a mixing bowl, cream butter and sugars. You can do this by hand, if you have Popeye arms, or use your handy standing mixer. (I KNOW you have a standing mixer. Everyone has one, along with a favorite pair of jeans and the dark secret of your first movie crush. If you don't have one, sell your couch and get one.)(Can't beat that great advice from a NYT Bestselling author, can you?) Beat in vanilla and eggs until light and creamy. Mix in flour until just blended. Stir in chocolate chips (really, when you're trying to make absurdly large baked goods, the mini chips are better for allowing them to hold together). Use a 1/3 measuring cup to scoop dough onto the cookie sheet, 3" apart. Bake for 15-18 minutes, until they're golden brown around the edges. They will get firmer as they set up because of the high butter content.

Hold up to your head to verify the size. The end!
John was disappointed that the cookies I made were not as big as his head, but they are not petite cookies either. I really think you should go make some of these now.


Gretchen said...

Cookies were made at our house yesterday, using your recipe. I thought they were pretty good. Some changes were made to the recipe. For example what do you do with the white of the second egg? Well you just throw it in as well. Most cookies at my house never make it past the dough stage of their life. Since we were trying out the recipe, I felt that we should bake at least some of them. My three year old watched me spoon the dough onto the baking sheet telling me "Don't bake my cookie dough!" I did enjoy the extra big cookies. As did said three year old.

Scarlet said...

That made me laugh. 3 year olds are so funny some times... as are some 31 year olds. John always likes to eat my cookie dough, but I'm not a fan of the uncooked stuff. I prefer that my cookies be cooked.
We just ate the last of these cookies with lunch today. They have been so good. nom nom nom. I actually got a request that I make some more tonight. I think I will. They've been a nice addition to the lunch bag this last week.
the extra egg white. It goes into an ice cube tray in the freezer. I
find all the time that I am making recipe's that call for just an egg
yolk or just a egg white and I used to just toss them because I wasn't sure how to store them or what to do with them... turns out that they freeze wonderfully. Just pull them out of the freezer when you are baking with something that calls for only one or the other and let them warm up to room temperature and they work perfectly. This saves me a lot of eggs in the long run, and it helps me to stick to the recipe. I'm kind of a recipe Nazi when it comes to what is and isn't in it until I've made it a few times.
When I read the recipe on Maggie's blog it made me laugh so I shared it with John, hoping he'd see some of the entertainment in her personal comments, and he read the recipe wrong and thought it suggested "dark secrets" as an ingredients... Since the cookies turned out so well he stands by his first impression that the Dark Secrets being the secret ingredient made them so tasty. We usually joke about the secret
ingredient being "Love".... but now we know better. :)