My husband doesn't understand the reading of recipes; the hunt through a stack of 'foodie' magazines for the perfect apple cake recipe, the sense of satisfaction one gets when an online recipe search proves that your trusty & battered Betty Crocker cookbook still has the best tasting hollandaise sauce, the delight one feels after discovering that there are sixteen different ways to crack an egg*. Of course, his jaded view is colored by the fact that he wants to eat!I can cook, I just don't.
That's what the sign in my kitchen says. (A gift from the husband.) To be fair, it's only partial true. The truth is "I can cook, I just don't do it very often. But when I do, IT'S FABULOUS...or at least I like to think so." And people; it's fabulous BECAUSE I read all those recipes! Think of it as an investment. Research. To steal a phrase from the boys scouts, I'm prepared.
My goal for this weekend is to reduce the bulk. It dawned on me at 4:30 this morning. (Yes, I know. I WAS trying to sleep in on my one day to rest. It just didn't work.) As I was saying...at 4:30 this morning it hit me that I have been 'saving' my magazines to read on that magical (read non-existent) day when I had nothing else to do. Hahahaha! Oh, side-ache, side-ache!!! Ouch, ouch, ouch! Anyway, back to my epiphany...There is no reason on earth to 'save' a magazine to read later! No wonder I feel like we are drowning in paper in this house. Grief. *Sigh* Duh! So, the plan is to reduce the bulk.
Looking for some inspiration, of course, I turned to the internet. And a little later (well, maybe three hours) after some googling, the plan is gathering a list of criteria and my resolve is gathering some back-bone. Did you know that people actually rip pages out of cookbooks!?!? I'm kind of horrified and intrigued at the same time. I've been ripping pages out of magazines for years (well, when I eventually get around to reading them). But, a book seems too sacred to rip. However, I read it on the internet so it MUST be true. They're saying it is okay to rip your two favorite recipes out of that cookbook that you rarely use and toss the book. Shocking, huh?!
So, today's the day. I will rip and tear and reduce the bulk. But, just in case I get overwhelmed, I have a backup plan.
I might cook. Might. If there's time. Of course, I'll have to plow through all those clippings to find just the right recipe. Or, perhaps I'll dig up an old favorite instead. Like...'Perfect Chocolate Chip Cookies'. Thank you to America's Test Kitchen for this tried and true recipe!
Perfect Chocolate Chip Cookies
INGREDIENTS
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1¾
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c unbleached all-purpose flour (8 ¾ oz)
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½
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t baking soda
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14
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T unsalted butter (1 ¾ sticks)
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½
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c granulated sugar
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¾
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c packed dark brown sugar (5 ¼ oz) – see note
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1
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t table salt
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2
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t vanilla extract
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1
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lg egg
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1
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lg egg yolk
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1 ¼
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c semisweet chocolate chips or chunks – see note
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¾
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c chopped pecans or walnuts, toasted (optional)
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Directions
1. Adjust
the oven rack to middle position and heat oven to 375°. Line 2 large (18 x12 inch) baking sheets with
parchment paper. Whisk flour and baking
soda together in medium bowl; set aside.
2. Heat 10 T butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heat proof bowl. Stir in remaining 4 T butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla extract to bowl with butter and whisk until fully incorporated. Add egg and egg yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 T (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer to a wire rack; cool cookies completely before serving.
NOTES:
1. Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored.
2. Melting a generous amount of butter before combining it with other ingredients gives the chewy texture. Browning a portion of it adds nutty flavor. Using a bit more brown sugar than white sugar enhanced chewiness, while a combination of one egg and one egg yolk gives supremely moist cookies. For the crisp edges and deep toffee flavor, allow the sugar to dissolve and rest in the melted butter. Bake the cookies until golden brown and just set, but still soft in the center. The resulting cookies are crisp and chewy and gooey with chocolate, and can boast a complex medley of sweet, buttery, caramel, and toffee flavors.
3. In their taste testing, Ghirardelli 60% Cacao Bittersweet Chocolate Chips distinct ‘wine,’ ‘fruit,’ and ‘smoke’ flavors made this ‘adult chocolate’ a clear winner. Low sugar content allows the chocolate flavor to shine. In cookies, the wider, flatter shape and high percentage of fat help the chips melt into thin layers for a pleasing balance of cookie and chocolate in every bite.
*There is a slight (very slight) chance that I may have exaggerated about the number of ways there are to crack an egg. Very VERY slight.
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