TWD swap: Chocolate Chip Cookies

This week’s TWD choice was Kugelhopf and I couldn’t have been less interested. Not only that, but I’ve never baked cookies from scratch and have been itchin’ to make some. So I did. And a wise choice it was indeed.I went with Dorie Greenspan‘s “My Best Chocolate Chip Cookies”, halved the recipe and came out with 20 amazing crispy-on-the-outside, chewy-on-the-inside wondrous cookies.


The recipe included bittersweet chocolate and pecans but I’m a recent coconut addict so I added a cup of shredded coconut which might have been a bit much but it adds an extra chewy consistency that makes you dance with the stars. If I were to name a minor, single, off the side flaw, it’s that it was a bit thick and am afraid it might be dry tomorrow. I baked for longer than assigned, 30 minuts to be exact, and this might have made it drier than planned. Otherwise the bitterness of the chocolate, the nuttiness of the pecan, the not too sweet dough, and the flavorful coconut made my first cookies-from-scratch a great success. (Enter more self-praise here).

Recipe: for 20-24 cookies

1 cup all-purpose flour

1/2 teaspoon salt

3/8 teaspoon baking soda

2 sticks unsalted butter at room temperature

1/2 cup sugar

1/3 cup packed light brown sugar

1 teaspoon pure vanilla extract

1 large egg (just realized I forgot to halve the egg portion, I used 2, probably why its so thick??)

1 cup chocolate chips or chunks

1 cup shredded coconut (might be bit much, maybe 3/4 cup is better)

1/2 cup finely chopped walnuts or pecans

Center a rack in the oven and preheat the oven to 375 degrees F. LIne two baking sheets with parchment or silicone mats.

Whisk 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 egg, beating for 1 minute. Reduce the mixer speed ot 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 2 inches between spoondful.

Bake the cookies for 10 to 12 minutes (20 for me), or until they are brown at the edges and golden in the centerl they may still be 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.



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