Friday, July 10, 2009

Fixation Friday is back!

It has been a very long time since I have posted a Fixation Friday post....sorry chocolate lovers! But it is back. Tonight I am featuring an all time fave of mine....Chocolate Chip Cookies. I am always on the search for a great chocolate chip cookie, isn't everyone? So awhile back I had seen How to Eat a Cupcake make Martha Stewart's Chocolate Chip Cookies....and so I decided (after much deliberation) to give them a try...
Look at that dough.....isn't it gorgeous...





I was shocked and dismayed when I started to add the flour and didn't have enough all purpose flour for the recipe! How does a baker run out of flour? By baking too much! So I had bread flour and self rising flour....decisions, decisions... I went with self rising. Not a good choice to get a good feel for these cookies. Instead of crisping up and being chewy like the recipe said they would...they puffed up a little. But I will say this...the flavour is great! They are great cookies. I will definitely make these again with only all purpose flour so I can get the chewiness that I love!

Here is the recipe. Thank you Martha Stewart for a darn good Chocolate Chip Cookie recipe, I love it!
MAKES ABOUT 3 DOZEN
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted but­ter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet or milk chocolate chips, or a combi­nation (about 12 ounces)
1. Preheat oven to 350°F. Whisk together flour and baking soda in a bowl. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour mix­ture. Stir in chocolate chips.
2. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, ro­tating sheets halfway through until edges turn golden but centers are still soft, 10 to 12 minutes (14-16 for refrigerated cookies). Let cool on sheets on wire racks for 2 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored between layers ­of parchment in airtight containers at room temperature up to 1 week.­
I waited too late in the day to get a great shot of the cookies before the sun went down. But I will take some tomorrow and share it with you all.
Make these...you wont be disappointed - and I can say that even though I used the wrong kind of flour! HA!
Take Care,
Tania
Love Big, Bake Often

3 comments:

J said...

Get thee to the warehouse store and buy a big bag of K.A. unbleached all purpose, girl!

Steph said...

Sometimes I never think I can get to the end of a bag of flour. It's amazing how quickly that actually happens. The dough is gorgeous!

comfycook said...

I am always happy to try a new chocolate chip cookie and believe it or not, I have not made Martha's. Your photo of the dough has changed all that. I want to try this recipe, hopefully not running out of flour, along the way.