Wednesday, December 24, 2008

The Cookie

We all know the drill, leave high-fat cookies out for Santa on Christmas Eve and receive holiday joy and presents the next morning.

The subject of a great cookie is always a hot culinary topic. In particular, what makes a great chocolate chip cookie?

I stand clearly in the chocolate chuck corner of the cookie arena. Also, my fat of choice is the always popular butter-based cookie dough. The chunks I prefer because it is far easier to find great chocolate in bar form rather than the chip form. (One of my two keys to a great chocolate chip cookie) The butter should be whipped after being left at room temperature to a very creamy state. Then after your dough is finished, wrap the dough into a tube in plastic wrap and let it chill in the fridge. ( The second key to a great cookie)

Many a cookie dough recipe can be found, but the below ratio creates an easy to remember and delicious cookie dough base. Add whatever chocolate and or vanilla or other flavor elements you so desire.

1 cup all-purpose flour
3/4 cup light brown sugar
1/2 cup butter (room temperature)
1 egg (beaten)
1 teaspoon baking soda
1 teaspoon salt

Whip butter till light, then add egg and mix until combined. Next add the brown sugar and blend. Add half the flour, baking soda, and salt mix until the dough is smooth and well combined. Add the rest of the flour and mix again till smooth. Fold in chocolate chips/chunks or any other dry ingredients. Form dough into a tube and place in plastic wrap and place in the fridge for 1 hour. Cut dough into cookie shapes and place on a greased baking sheet. Bake in a preheated 350-degree oven until the edges of the cookies have started to brown but the center is still soft.

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