PER LE MIE “MENTEES”… Chocolate Chip Cookies!
I start my internship with Teen Voices magazine tomorrow where I’ll be mentoring two teen girls. Together, our group writes a section of the magazine, so we’re going to be working very closely for the next month. I wanted to start things off right (and sweetly) with a baked good to bring on the first day, so we can eat, chat and get to know each other. I decided to do something I rarely do – cook, full out, with butter. I made this recipe I adapted from Orangette for Chocolate Chip Cookies – what’s a more classic dessert for a first day meeting?
I swear, the simple act of making the dough for these cookies caused me to gain ten pounds, hah! With two and a half sticks of butter and over two cups of sugar, these cookies should be good no matter how you slice them! My girls, Ajanee and Augustina, will be fed well, no doubt, over their summer at Teen Voices – but don’t be fooled, butter-tastic treats like this are only for special occasions. The next recipe will be more figure-friendly, and still delicious!
These cookies came out exactly as I was expecting – crisp on the edges, soft and chewy in the middle. That’s the perfect balance, in my mind, for chocolate chip cookies. Also, the original recipe made only 24 cookie – granted, they were gigantic cookies! – but I was able to make 40 decent sized cookies. In my opinion, when you can get more out of a recipe, definitely do so. This makes it easier to share with others and not get sick to your stomach when you eat two or three decent sized cookies, compared to when you eat two or three monsterous ones!
One suggestion I will give all of you who decide to make these is to take the dough out of the refrigerator well in advance before you bake them. My dough was still a little chilly, making it super hard to scoop out. Watch the dough and make sure it doesn’t get warm, but allow it to get to a decent room temperature – it will have you a lot of fuss later!
Chocolate Chip Cookies (adapted from Orangette)
2 cups minus 2 tablespoons all-purpose flour
1 2/3 cups pastry flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
2 1/2 sticks unsalted butter, softened
1/2 cup plus 2 tablespoons light brown sugar
1/2 cup plus 2 tablespoons dark brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups bittersweet chocolate chips or chunks
1. Combine flour, baking soda, baking powder, cinnamon and salt in a bowl. Mix well, then set aside.
2. Using an electric mixer, cream butter and sugar until light and fluffy, about 3 to 5 minutes. Add eggs, one at a time, mixing well each time. Mix in vanilla, and scrape down the sides of the bowl with a spatula as needed.
3. Add dry ingredients and mix until just incorporated. Add the chocolate chips, and mix briefly.Cover dough with plastic wrap and refrigerate overnight.
4. When ready to bake, preheat oven to 350 degrees Farhenheit. Remove bowl from the refrigerator and allow it to soften, about a half hour. Spray baking sheets with nonstick spray.
5. Scoop dough onto baking sheets in 2-tablespoon sized portions; be sure to leave enough space between dough for expansion. Bake until golden brown but still soft, about 17-19 minutes. Transfer the baking sheet to a wire rack for 5 minutes, then transfer cookies onto the rack to cool completely.
6. Repeat with remaining dough. Yields about 40 cookies.
For the original recipe, visit Orangette!