Chocolate Clouds

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

  1. Position racks in the center and top third of the oven and preheat to 350°F. Line 3 half-sheet pans with parchment paper.
  2. Combine sugars and beat in butter until smooth. Add vanilla and eggs, continuing to stir.
  3. Sift the flour, baking soda, and salt together into a medium bowl.
  4. In three parts, while continuing to mix, add dry ingredients to wet. Add chocolate chips and mix just until combined.
  5. Empty the dough onto the work counter, and use your hands to thoroughly distribute the chocolate chips in the dough.
  6. Using a large tablespoon, drop onto pans, about two inches apart.
  7. Slightly flatten each dough ball with the heel of your hand. ball of dough.
  8. 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.
  9. Cool for 5-10 minutes.
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