As part of my marathon baking weekend I tried out a new cookie recipe. I turned to the stand by of Dorie Greenspan’s mamouth book “Baking – From my Home to Yours”. I wanted a relatively simple choc chip cookie and so I chose Dorie’s “Best Chocolate Chip Cookie”. The recipe says it makes 45 but it made 60 for me. I only baked 30 of them and froze the shaped dough in the freezer so I can bake one when ever I fancy one.
2 Cups All-Purpose Flour
1 Tsp Salt
3/4 Tsp Baking Soda
225g Unsalted Butter
1 Cup Sugar
2/3 Cup Light Brown Sugar
2 Tsp Vanilla Extract
2 Large Eggs
340g Bittersweet Chocolate chopped into chips
1 Cup Finely Chopped Pecans
1. Preheat Oven to 190c or 375f and line 2 baking sheets with Silpats or Parchment
2. Whisk the Flour Salt and Baking Soda together
3. In a stand mixer on medium beat the butter for a minute till smooth. Add the sugars and beat for another 2 minutes until well blended. Beat in the Vanilla then the eggs one at a time, beating for one minute after each addition.
4. Reduce mixer to low and add the dry ingredients in 3 additions, mixing only till incorporated
5. With a rubber spatula mix in the nuts and chocolate
6. Cover the bowl with plastic wrap and chill in the refrigerator for at least 24 hours
7. Using a rounded tablespoon measure put balls of batter on baking sheets leaving plenty of space, and bake one sheet at a time for 10-12 mins until the edges brown but the centre is just golden. Allow to cool on the sheet a minute or so then move to a cooling rack.