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Entries in cookies (1)

Monday
Jul052010

Off the chain

One day late last week, I dropped everything as soon as I got home to make cookies.  I had been dreaming about cookies or cakes but didn't feel that I should make anything since my pants were tight on me in Minneapolis.  I'm talking tight to the point that I seriously thought about getting a bella band (any ladies out there that have had a baby know what I'm talking about).  I nixed that loony idea, however, and opted to just start watching what I eat.  And yoga.  And swimming.  Not as much fun, but hey!

Ok enough musing, let me get back to the cookies.  Michael was missing my baking also (although he'd never admit it).  How do I know?  Because when I told him I planned to give the neighbor some of the cookies for his birthday, Michael quickly told me to make extras.  I just smiled.  He talks a big game, but he loves cookies!!  So, I perused my (many) baking cookbooks, and found what I was looking for:  Double Chocloate Chip.

I gave the neighbor his share of the cookies, and he shared them with his friends that were over for his birthday festivities.  He ran back over, knocked on our door, and exclaimed into the night, "Those cookies are off the chain!!"

 

Off the Chain Chocolate Chip Cookies                                                                                            (Adapted from Dorie Greenspan)

 

  • 1.5 cups all purpose flour
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 1/4 cup unsweetened cocoa powder (I used Dutch processed)
  • 2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 2/3 cup light brown sugar
  • 2 teasppons pure vanilla extract (use the good stuff please - I use Madagascar Bourbon Vanilla)
  • 2 large eggs, room temperature
  • 1.5 cups semisweet chocolate chips (I use Guittard)
  • 1 bar 60% Cacao bittersweet chocolate (I use Ghirardelli).  Cut off small irregular chucks from the bar.
  • Sea Salt

 

Center an oven rack in the middle of the oven and preheat to 375 degrees.  Line a baking sheet with a silicone mat.

In a medium-sized bowl, whisk together the flour, salt, baking soda and cocoa powder.

Using a mixer (I used my Kitchenaid and the paddle attachment), beat the butter on medium speed until smooth.  Add the white and brown sugars and beat for another couple of minutes, until well incorporated (You may have to stop the mixer and push the butter off the paddle attachment).  Add in the vanilla, beat.  Add the eggs one at a time, beating after each egg until incorporated.  On low speed, mix in the chocolate.

Using an ice-cream scoop or a tablespoon, drop rounded tablespoons on the silicone mat, leaving a couple of inches between each cookie drop.  Bake the cookies from 10-12 minutes, turning the pan half way thru the cooking time.  Once out of the oven, let them sit on the baking sheet for a minute then move to a cooking rack.  At this point, I ever-so-slightly dropped the sea salt on the top of the cookie.  I think the sea salt cuts thru the richness of the chocolate and just gives the cookies.....something!

This recipe may make about 30 cookies, depending on the size of your cookie drops.