I recently read an NPR blog entry on the science of cookies. Who would have thought there were so many variations?? I’m not a fan of cake-like cookies and I don’t enjoy little bricks, either.
Here’s a guide to finding your perfect cookie:
Now let’s move on to creating that cookie….
I liked the original Toll House recipe but based on the results above, I decided to make a few changes.
The butter….chilled butter will give you a very different texture than melted. I’m not a fan of either variety so I went with softened butter.
Using light brown and white sugar was a must, as was using the very best chocolate chips!
To chill or not to chill? I went with chilling for a couple of hours.
Now the most important change was to use equal parts baking soda and baking powder. This, along with the chilling, softened butter, yielded the perfect cookie!
To get each cookie the same size, you just roll the dough into small balls, using your palms.
Ok, so let’s move on to my edited recipe.
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Semi-sweet chocolate chips
1 cup chopped nuts (optional)
PREHEAT oven to 375° F.
COMBINE flour, baking soda, baking powder and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Chill dough up to 24 hours.
Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Now if you don’t want to mess with the original recipe, you can find it here.
Pour a big glass of milk and enjoy!
Newburyport Bites 