I’ve long been on a quest to find the best chocolate chip cookie recipe in the world.
Or, if not in the world, at least the best one for my palate. And I think I’ve found one. It’s actually a recipe that my mom found, one that calls for both all-purpose and cake flour, one that requires a day of resting time.
The cookies are worth it, but often, I don’t want to wait that long. And I usually don’t have all the ingredients.
Besides, on days when I really want a chocolate chip cookie, when only something chocolate and warm and home-baked can satisfy my craving…well, those are days that haven’t been so good.
They’re the days I got drenched trying to find my car in the parking lot or was yelled at by someone angry or broke the bottom off my shoe midmorning. And on those days, I don’t want to buy special ingredients and wait a day.
On those days, I want to whip up something quickly and bake it quickly and — most importantly — eat it quickly. I’m not looking for a bunch of extra dishes to wash or time to wait.
I’ve been known to buy chocolate chip cookie dough in the tube on days like that. The cookies are always good, but I’m a cheapskate. It’s hard for me to pay a relatively high price for such a small amount of dough.
And did I mention that I want them quickly? Going to the store for premade dough is — for me and my distracted brain — far more time consuming than just mixing up some dough at home.
That’s how I found this recipe. It is unfussy, requires one bowl and one pan, and the whole recipe cooks at once.
I found it in a Betty Crocker cookbook. These can be made as cookies, but I’m including here the adjustment (also found in the cookbook) to make them into bars. That’s the only way I’ve made them.
Bonus: the recipe doubles beautifully, and the doubled recipe fits into the bowl of my stand mixer just fine. In case you didn’t already know, you can freeze balls of dough and cook them directly from frozen. Just add a minute to the regular cook time.
Amelia Plair is a mom and high school teacher in Starkville.
CHOCOLATE CHIP COOKIE BARS
¾ cup granulated sugar
¾ cup packed brown sugar
1 cup (2 sticks) butter, softened (I do this in the microwave at 50% power, 30 seconds at a time)
1 tsp. vanilla extract
1 egg
2 ¼ cup all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 bag (12 oz.) chocolate chips
■ Preheat oven to 375 for shiny pan; 350 for dark or nonstick pan.
■ In a mixing bowl, cream together sugars, butter, vanilla, and egg.
■ Add flour, baking soda, salt, and chocolate chips. Mix just until no streaks of flour remain.
■ For bars: Press dough into ungreased 9×13 pan. Bake 15-20 minutes, until golden on top.
■ For cookies: Drop by rounded tablespoons onto cookie sheet. Bake 8-10 minutes.
June 24, 2021 at 12:55AM
https://ift.tt/3j7Kxyf
Butter Together: Bad days and easy cookies: a batch made in heaven - The Commercial Dispatch
https://ift.tt/2CmfU4u
Cookies
No comments:
Post a Comment