April 7, 2011 § Leave a comment
There’s something mystical about a good cookie. From that first crunch – as your teeth sink down, your lips closing in around that rotund little disc, its sugary essence seeping from your mouth onto your tongue – to the crunch, the swirl, the taste that envelops your every sensory faculty – you just feel its goodness percolate every part of your being. You know what we’re talking about? I assume so. That’s what being a foodie’s all about – how food touches your soul.
A good cookie – made with quality ingredients, with skill, and with care and warmth – engenders this sensation. But only a good cookie.
Here’s a recipe that’s bound to do it to it. The recipe’s a derivative of the magnificent cookie magician, Sarabeth.
1 1/3 cup superfine sugar
1 1/3 cup packed light brown sugar
16 tablespoons (2 sticks) unsalted butter, at room temperature, cut into ½-inch cubes
3/4 teaspoon pure vanilla extract
2 large eggs, at room temperature, beaten
2 cups unbleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups (12 ounces) chocolate chips
- Position racks in the center and top third of the oven and preheat to 350°F. Line 3 half-sheet pans with parchment paper.
- Combine sugars and beat in butter until smooth. Add vanilla and eggs, continuing to stir.
- Sift the flour, baking soda, and salt together into a medium bowl.
- In three parts, while continuing to mix, add dry ingredients to wet. Add chocolate chips and mix just until combined.
- Empty the dough onto the work counter, and use your hands to thoroughly distribute the chocolate chips in the dough.
- Using a large tablespoon, drop onto pans, about two inches apart.
- Slightly flatten each dough ball with the heel of your hand. ball of dough.
- Bake for 15-17 minutes, rotating pans about halfway through, until the cookies are evenly golden brown. During the last 3 minutes, rap each pan on the rack to achieve crackle effect.
- Cool for 5-10 minutes.