Dorie’s Chocolate Chip CookiesMarch 19, 2008
I have been eyeing on this book by Dorie Greenspan for quite some time. It has been receiving very good reviews from a lot of fellow bakers/food bloggers. Need to be really sure before I spend my allowance on it!:X Though with technology, we can easily get recipes shared by others online but nothing beats having your very own book! Flip through it before u go to bed, when u are bored, having meals and even in the toilet. (haha~ in case u are wondering! I do not do that! but i know of those who does that! :P) This will be the very 1st cookbook I get on my own (Yes, I have been blessed with a few cookbooks, by close pals. *grin* I love them~ but the more the merrier yea?), and I wanna make sure it is worth every cent! (close to 80bucks is kind of pricey for a schooling kid, don’t u agree? >.< )
“With 300 recipes covering everything from yeast-breads to quick cakes, brownies to cookies and beyond, this cookbook will earn a permanent place on your kitchen counter. Dorie’s voice comes through loud and clear in her directions and tips for a perfect product. There are recipes for any occasion, from an afternoon snack to the perfect dinner-party dessert.” – Sarah Jane
Reviews also states that it is a book filled with easy-to-understand directions and full-color pictures guiding bakers gently through. Woooh~ tempting isn’t it! I therefore decide to go hands on with a couple of her recipes, before I invest in it… 1st up, basic and (almost) everyone’s favorite! Chocolate chips cookies~ *wink* Taken from Technicolor kitchen, many thanks to Patricia for doing the metric conversion! (Recipes in the book are stated in cup measurements :X)
Ingredients: Makes 45
2 cups/280g all purpose flour
1 teaspoon salt
¾ teaspoon baking soda
2 sticks/226g/8 ounces unsalted butter, at room temperature
1 cup/200g sugar
2/3 cup/115g packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
12 ounces/335g bittersweet chocolate, chopped into chips, or 2 cups/340g store-bought chocolate chips or chunks
1 cup/100g finely chopped pecans
- Center a rack in the oven and preheat the oven to 190ºC/375ºF. Line 2 baking sheets with parchment or silicone mats.
- Sift together the flour, salt and baking soda.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth.
- Add the sugars and beat for another 2 minutes or so, until well blended.
- Beat in the vanilla.
- Add the eggs one at a time, beating for 1 minute after each egg goes in.
- Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated.
- On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.
- Spoon the dough by slightly rounded tablespoonfuls* onto the baking sheets, leaving about 5cm (2in) between spoonfuls.
- Bake the cookies – one sheet at a time and rotating the sheets at the midway point – for 10 to 12 minutes, or until they are brown at the edges and golden in the center; they may be still a little soft in the middle, and that’s just fine.
- Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully using a wide metal spatula, transfer them to racks to cool to room temperature.
- Repeat with the remainder of the dough, cooling the baking sheets between batches.
The dough can be covered and refrigerated for up to 3 days or frozen. If you’d like, you can freeze rounded tablespoonfuls of dough, ready for baking. Freeze the mounds on a lined baking sheet, then bag them when they’re solid. There’s no need to defrost the dough before baking – just add another minute or two the baking time.
I did 2 batches! Reduced the sugar by 1/2 for the 2nd batch as i find them too sweet for my liking. Freeze them into small balls and they are now sitting in my freezer~ =X This recipe is supposed to yield chewy centre cookies. Let me show u guys something~ >.< The following is the products of the 1st batch which i did… :X
Spot the differences between batch 1 and batch 2? *cover mouth* take a closer look here ->
I must be too excited! left out baking soda for my 1st batch of cookies~ *smack head* therefore they just wouldn’t spread~ >.< But they turn out even more chewy compared to the 2nd batch of cookies baked for the same duration. Baking is indeed a science! Since I have 2 batches of chocolate chip cookies, I decided to add a few extra mins to the 2nd batch cookies and turn them into crispy cookies hee~ variety! and also due to the fact that most of my friends are crispy cookie lovers! i need volunteers to help me trial out these cookies! *hunt*
- .: Baker Lee :.