20140206
white chocolate chip cookies
Made white chocolate chip cookies, essentially following this recipe:
http://cookiesandcups.com/the-best-white-chocolate-chip-cookies/
makes 36 cookies
Ingredients
- 1 cup butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 1 1/2 Tablespoons vanilla extract
- 1 teaspoon kosher salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 1/2 cups flour
- 20 oz coarsely chopped white chocolate (2 1/2 – 3 cups)
How to Make
- In bowl of stand mixer cream together butter and both sugars for 2 minutes in medium speed.
- Turn speed to low and add in eggs and vanilla. Turn mixer back up to medium and beat until smooth, about 20 seconds.
- Turn mixer back to low and add in salt, baking soda, baking powder and flour, mixing until just combined.
- Fold in white chocolate chunks.
- Chill dough for 24-36 hours.
- When ready to bake preheat oven to 375°
- Line baking sheet with parchment paper and form dough into heaping tablespoon sized balls, placing 2 inches apart on baking sheet.
- Bake for 6-8 minutes until golden around edges. Don’t overbake.
- Allow to cool on baking sheet for 3-5 minutes before transferring to wire rack to finish cooling.
- In between batches, keep dough in the refrigerator.
Notes
I liked to bake these at 375° because it kept the cookies slightly thicker, not spreading quite as much, but also kept the insides under-baked. If you don’t prefer this type of cookie, lower temperature to 350° and bake for 9-10 minutes for a slightly thinner more evenly baked cookie!
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I didn’t have enough brown sugar, so the white sugar to brown sugar amounts were swapped. The butter wasn’t room temperature, so we just mashed it into the sugar by hand. I baked for 9-10 minutes at 350 – I thought the middles looked rather undercooked with the 375 F temp for 8-10 minutes.
I added an extra 1/16 tsp of baking powder — it yielded slightly cakey cookies.
These were still solid cookies.
Letting the dough rest for 24-36 hours really does make a difference — the taste becomes much melded together and richer, and cookie-like. Grace and I couldn’t tell the difference between 24 and 48 hour resting periods. Definitely a recipe worth keeping.
more info:
http://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=1&_r=1&sq=ruth%20wakefield&st=cse&scp=1
Why to let cookies rest overnight or 24 hours
Cookie Tips:
Read through the recipe first
Make sure all the ingredients are at room temperature
Use the best-quality ingredients you can find
Don’t overmix
Then she hit upon something everyone else had missed, and some home bakers are nervous about: salt.
Don’t be afraid to add a little salt to sweets.
http://www.ochef.com/1509.htm
why to let cookies rest for 24 hours