whatchamakingmars

[whatchamakingmars]

Hey everyone! Last week I spent sometime trying to create the perfect chocolate chip cookie. Several batches and pounds later, I think I have the perfect recipe!

I had help from another online blogger - The farmers daughter- and a recipe that she shared and actually adapted from Sarah Kieffer. That’s the beauty with recipes, with just a few changes you can make it unique and your own! 3 sets of adaptions later and you have...drumroll please….introducing my….pan slammin’ cookies!!

Tools you will need:

Hand mixer or stand mixer

Measuring cups and utensils/ scale

2 bowls

2-3 baking sheets

Foil

Ingredients: yields 30 small cookies Original recipe: Sarah Kieffer

2 cups / 284 g all-purpose flour 1/2 teaspoon / 3 g baking soda 3/4 teaspoon / 5 g salt 1 cup (2 sticks/ 227 g) unsalted butter, soft 1 1/2 cups / 297 g granulated sugar 1/4 cup/50 g packed brown sugar 1 large egg 1 ½ teaspoons/ 9 g pure vanilla extract 2 tablespoons / 15 g water 6 ounces/170 g bittersweet chocolate, chopped into bite-size pieces averaging ½ inch

Preheat the oven to 350 degrees F or 175 C.  Line 2-3 large baking sheets with aluminum foil or parchment paper.

In a small bowl, whisk together the flour, baking soda, and salt. Save to the side.

In a large bowl or a stand mixer, beat the butter on medium speed until creamy.  Add in the granulated and brown sugar and beat for an additional 2 to 3 minutes, until mixture is light and whipped  Add in the egg, vanilla, and water, and mix on low to combine.  Add in the flour mixture a little bit at a time, and mix on slow until all the flour has been incorporated.  Add in the chipped chocolate and mix on low or fold in using a rubber spatula.

Form the dough into 40 g balls. Place 8-10 balls onto each of the prepared pans, and transfer to the freezer for 15 minutes before baking. I prefer to put them on plates that way I can freezer more at once, the traditional baking pans are usually too big for the freezer! Freezing is essential in getting your cookies to be the right consistency, so be sure to not miss this step!

If you left your cookies on the pan feel free to pop them directly in the oven, if you used the plate method, transfer the cookies to a prepared tray and bake for 10 minutes.  The cookies should be puffed slightly in the center.  After the first 10 minutes, lift the baking sheet up about 4 inches and let it drop down onto the oven rack.  This forms the crispy, ridged texture that makes these cookies so distinct.  After another 1 to 2 minutes, repeat the lifting and dropping the pan. Repeat a couple more times.  Bake for a totally of 14 to 16 minutes total.  The cookies should have spread out, and the edges will be golden.  The centers should be a bit gooey, and not fully set.

Transfer cookies to a cooling rack, and let them cool down completely before removing from the pan.

[whatchamakingmars]

(Ikson)