Thursday, December 06, 2012

Chocolate chip cookies bake-off

Recipe # 1: Good marketing lured me into making this recipe for chocolate chip cookies. How can a blog post titled 'The only chocolate chip cookie I will ever need to know how to make for the rest of my life', not make you want to throw on an apron? The verdict? Freakin' amazing. These are crispy on the outside and yielding on the inside, with the perfect hint of sea salt alongside the sweet chocolate.

Recipe # 2: I wanted to share a second recipe, which my Mom used to make for us growing up. It's much quicker and less complex to prepare, and considerably healthier than the first one: less salt, margarine instead of butter, and rolled oats mixed in with the flour. Practical matters aside, I think these are fantastic too. They're soft and chewy, with a pleasing texture from the rolled oats.

Recipe # 1

To prepare batter:
 To make, combine 2 cups minus 2 Tbsp. cake flour, 1-2/3 cups bread flour, 1-¼ tsp. baking soda, 1-½ tsp. baking powder and 1-½ tsp. coarse salt in a bowl. Whisk well and set aside. Cream 1-¼ cups unsalted softened butter,1-¼ cups light brown sugar and 1 cup plus 2 Tbsp. granulated sugar in a mixer fitted with paddle attachment on high speed for 3-5 minutes. The mixture should be very light and fluffy at the end. Add 2 large eggs, one at a time, mixing well after each addition. Add 2 tsp vanilla extract. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. Add 1-¼ pounds bittersweet or semisweet chocolate chips with a high cocoa content, and mix briefly to incorporate. 

Press plastic wrap against the dough, and refrigerate for 24 to 36 hours, up to a maximum of 72 hours (yes you read right - this allows for an optimal mixing of wet and dry ingredients).

To bake:
Remove dough from refrigerator and let sit for 30-45 minutes. Use a small ice cream scoop to scoop mounds of dough on a greased or non-stick cookie sheet. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the cookies to a wire rack to cool.


Recipe # 2

To prepare batter:
In a mixer fitted with a paddle attachment, cream together 2 eggs, 1 cup margarine, ½ cup white sugar, 1 cup brown sugar and 2 tsp vanilla on high speed until mixture is light and fluffy.  Reduce speed to low. Working in batches, add 1-1/4 cups all-purpose flour, 1 cup rolled oats, 1 tsp salt and 1 tsp baking powder. Fold in 1 cup chocolate chips (such as Nestle)

To bake:
Using two tablespoons, drop 1-1/2" mounds of batter onto a greased baking sheet. Bake at 350 degrees for 8-10 minutes.

{no photo}


  1. i love cookies! did you make both then? why do i have to be allergic to eggs? grrr!

  2. lol. why am i hungry now!

  3. asecondglanceblog7 December 2012 at 10:10

    Oh yes I made both, but didn't think to photograph the other set since the idea for this post came to me later. What a shame about your egg allergy! Do you load up on shortbread over the holidays, then?


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