Chocolate Chip Cookie Exchange- my recipe for yours
Aperture, F Stop, Exposure, Compensation, Fill Light, Back Light… Ever so slowly I’m beginning to understand my camera. Well… I shouldn’t say my camera, it’s “our” camera. I started this blogging adventure with a Canon 20D, and then somewhere in the middle stopped off and hijacked my husbands Canon 40D. The blogging began with the idea of having a creative outlet for my obsession with food, lead to a surprising interest in food journalism, and now I’m curiously playing with food photography. Getting the perfect picture has become just as important now as how the food tastes. Of course I wouldn’t cook for one of my clients and ask them to wait while I take a picture of their food, but with blogging it’s different. The recipe is a gift from me to you, hoping that you will enjoy what I’ve created. The writing is a way for me to communicate the flavors and excitement I may have about whatever is on the menu for the day. So doesn’t it just make sense that the final communication from me to you would be ” LOOK AT THIS, YOU KNOW YOU WANT TO EAT IT!”
Everyone needs a good chocolate chip cookie recipe to call their own, this is mine. No I mean it, it’s mine and I hesitate to share it with anyone. I once had a friend over for dinner who took one bite and shouted out, “why are these so good”? I think what she was trying to say is that it’s just a chocolate chip cookie, and shouldn’t be allowed to taste this good. Over the years I have experimented, adjusted, rolled, flattened and scooped many chocolate chip cookies, and this is the one I will take to my grave, with a glass of cold milk of course. These are double thick, crispy on the outside gooey in the middle, vanilla and brown sugar loaded cookies with just a tiny flair of saltiness that makes your mouth water. The method is the strangest part of the recipe, made with melted butter. They are scooped out in 1/4 cup scoops and then split in half and reassembled.
I thought I could do it, share my recipe with you all, but I can’t. I wrote the recipe and had to go back and erase the measurements. Listen, I’ll make you a deal, if you are without a chocolate chip recipe to call your own, leave me a post with your email and I will email my recipe to you. Or if you have a secret recipe that you want to share with me, email it to me or leave it in a post and I’ll share mine with you. Fair? So, until I hear from you…
LOOK AT THIS, YOU KNOW YOU WANT TO EAT IT!
Tips for Good Cookie Baking
Use fresh ingredients- organic sugar, flour, and good quality chocolate without high fructose corn syrup or other unnecessary additives.
Make sure your baking soda and baking powder are fresh, replace them about every 3 months
Store brown sugar in an airtight container with a piece of bread to absorb moisture. It’s worth buying a new box to make the best cookies.
Always use unsalted butter
If you have a convection oven, use it for baking, it’s fabulous
Purchase different size ice cream scoops, if all your cookies are the same size they will cook evenly.
Go to a restaurant supply store and purchase jelly roll pans/sheet pans- they conduct heat much better than cookie sheets, which are just way to thin.
Toast all nuts before adding them into your dough.
MyChocolate Chip Cookies
all purpose flour
teaspoon ground cinnamon
unsalted butter – melted and cooled
packed light/golden brown sugar
large egg plus 1 yolk
Tablespoon vanilla extract
semisweet chocolate chips
teaspoon ground cinnamon
cup toasted nuts- walnuts, pecans, peanuts