Sunday, August 21, 2011

Grown Up Chocolate Chip Cookies

I know, "grown up" cookies sound like they'd be penis-shaped, but I'm really referencing the flavor... although, I suppose you could make them wang-shaped if you really had to. These are less sweet and more rich than the standard Tollhouse cookie.


1 cup (2 sticks) butter (not margarine, not Crisco, butter)
1 cup brown sugar
1/2 cup white sugar
1 egg
the scrapings of 1 or 2 vanilla beans (I say 1 or 2 because they can be spendy unless you buy in bulk, but if you buy in bulk off of eBay, you'll find that you use them in everrrrything)
1/2 teaspoon salt
1 teaspoon baking soda
a little over 2 cups All-Purpose flour
1 bag of Ghiradelli 60% cacao bittersweet chips (I don't know of any other company that makes a chip with such high cacao content - I guess you could cut up a super good chocolate bar for the same effect)


In a microwave-safe bowl, melt down the butter (or if you're really in a mood to go crazy, brown the butter in a sauce pan - it takes a bit longer, but it gives the butter a nutty flavor.)

Mix in the sugars, egg, vanilla bean scrapings, salt and baking soda. Mix in the first 2 cups of flour, one cup at a time, then add a little extra until the dough has a perfect texture. Fold in the chips (I usually only use a little over half a bag of the chips, in your standard chocolate chip cookie, the cookie part really exists just to hold the chips together, but in these, the cookie part can stand on it's own).

Refrigerate the dough for 2 - 4 hours.

(after 2 - 4 hours) Preheat the oven to 375, lay out lumps of the cold dough on parchment paper and bake for about 14 minutes (could be a few minutes more or less, depending on your oven, the day of the week, the phases of the moon, the marital status of your favorite Kardashian) until the cookies are dark golden brown around the edges.

(not pictured: cookies, seriously, you've been eating them your whole life, you know what they look like)

No comments:

Post a Comment