Thank you to everyone who responded to my rather cryptic and depressing post yesterday. It has been a week full of bad news. I am fine, my immediate family is fine, but several people close to me are in a bad place. I am holding them all in the light and trying to concentrate on the present moment. I found myself eating a lot of cookie dough yesterday during my many moments of mindfulness . . . ahem. Cookies, candles and a concerted effort to embrace joy: these are my weekend plans. Here are the recipes if you need a little sweetness during these particularly potent Ides of March.
Jude’s Famous Chocolate Chip Cookies
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 1/2 teaspoons vanilla
- 2 cups chocolate chips
Mix dry ingredients. Cream butter and sugars. Add eggs and vanilla. Add drys to wets. Mix in chocolate chips. Drop by rounded tablespoons and bake at 375 for 10 minutes.
Chewy Chocolate Cookies
Cook’s Illustrated Jan/Feb 2009, Issue 96
- 1/3 cup granulated sugar plus 1/2 cup for coating
- 1 1/2 cups all purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 plus 1/8 teaspoon table salt
- 1/2 cup dark corn syrup
- 1 large egg white
- 1 teaspoon vanilla extract
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1/3 cup dark brown sugar, packed
- 4 ounces good quality bittersweet chocolate, chopped into 1/2 inch pieces
Preheat your oven to 375 degrees F. Line two large baking sheets with parchment. Put 1/2 cup granulated sugar onto a plate and set aside.
Whisk flour, cocoa powder, salt and baking soda together in a small bowl and set aside.
In another small bowl whisk together the corn syrup, egg white and vanilla and set aside.
Beat the butter, brown sugar and remaining 1/3 cup of white sugar together until light and fluffy (2 minutes). Add the corn syrup mixture and beat until combined (20 seconds). Add the flour mixture and chopped chocolate and mix until just combined (30 seconds), making sure there isn’t any unmixed flour pockets.
Chill dough for 30 minutes (but no longer than 30 minutes, according to the recipe). Divide the dough into 16 equal portions (or use a 1.5″ ice cream scoop to create the cookies – this will yield more than 16 cookies), roll between your hands into a ball and then roll the balls in the sugar to coat. Put on baking sheets, 2 inches apart and bake 10-11 minutes.
Cookies are done when they have cracked and still look wet between the cracks. It’s important to not over bake the cookies. Allow the cookies to cool 5 minutes on the cookie sheets and then cool fully on a wire rack.
Yield: 16 – 24 cookies