Monday, November 30, 2009

Favorite Chocolate Chip Cookies


We have posted this chocolate chip cookie recipe (this time we used the Guittard melting chocolate discs) before, but the moment we decided to start baking it only made sense to make these. (Also Ali asked for them.) Since this is a repost we're using taking this opportunity to give baking tips for cookies in general, but especially this holiday season.


Mixing tips
  • Do not overmix!!!
  • Use high quality vanilla extract, it really makes a difference (here is what I use)
  • For rolled cookies, handle carefully as this dough can get really tough
  • For sliced cookies, chill the dough until it's firm enough to handle it
  • Don't melt butter. Just cut the butter into smaller pieces and leave out for 15 minutes
  • If dough is too soft, add 1-2 tablespoons of flour
  • If dough is too dry, add 1-2 tablespoons of the liquid the recipe calls for (i.e. milk, water, buttermilk)

Baking Tips
  • Use correct pan sizes
  • Space drop cookies at least 2 inches apart
  • Always cool cookies on a cooling rack
  • When baking, be sure to cool sheets between batches
  • I always suggest undercooking because you might not be able to get the cookies off the pan immediately and they will continue to cook
  • Turn cookie sheets halfway through the baking time

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