The Perfect Chocolate Chip Cookie

The perfect chocolate chip cookie is one that doesn't spread out like a pancake and can stay moist and chewy while still maintaining those crispy edges and I've finally found a recipe that delivers.  The toll house recipe is a mainstay in most American kitchens and it is a good simple recipe.  However, I was looking for a recipe that resembled bakery quality.  This recipe uses 10 Tbs of browned butter, a larger ratio of brown to granulated sugar, more vanilla, and 1 whole egg plus egg yolk.  The result is a rich, decadent cookie that would give blue chip a run for their money.  Thanks Cooks Illustrated, for doing all the hard work for me.

Note:  The recipe calls for dark brown sugar, but I used light brown sugar because it is what I had in the pantry and the cookies turned out great.

Ingredients

• 1 3/4cups unbleached all-purpose flour (8 3/4 ounces)
• 1/2teaspoon baking soda
• 14tablespoons unsalted butter (1 3/4 sticks)
• 1/2cup granulated sugar (3 1/2 ounces)
• 3/4cups packed dark brown sugar (5 1/4 ounces)
• 1teaspoon table salt
• 2teaspoons vanilla extract
• 1large egg
• 1 large egg yolk
• 1 1/4cups semisweet chocolate chips or chunks
• 3/4cup chopped pecans or walnuts, toasted (optional)

Instructions

1. 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. 2. Heat 10 tablespoons 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 heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and 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. 4. Divide dough into 16 portions, each about 3 tablespoons (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. 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 baking sheet to wire rack; cool cookies completely before serving

Blueberry Crumb Cake

It's late Spring and that means blueberry time.  I miss my blueberry bushes.  I was once the owner of 4 very large and productive blueberry bushes.  Every summer we would make blueberry syrup, blueberry muffins, blueberry pancakes, and this blueberry crumb cake.  Well that house was sold and along with it, the bushes.  Now I wait patiently for late spring/early summer when the blueberries are at their peak and their prices at the grocery store are at their cheapest.

Blueberry Crumb Cake
-Ina Garten

 Streusel:
1/4 cup granulated sugar

1/3 cup light brown sugar, lightly packed

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 pound (1 stick) unsalted butter, melted

1 1/3 cups all-purpose flour

cake:

 6 tablespoons unsalted butter, at room temperature (3/4 stick)

3/4 cup granulated sugar

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

2/3 cup sour cream

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh blueberries

Confectioners' sugar for sprinkling

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Come to the Dark Side. We have cookies!

For Mother's Day I received this fabulous Death Star Cookie Jar.  So naturally, I made cookies.  Not just any cookies mind you, but evil cookies.  Cookies that would entice the evil sith lurking deep within your heart stomach.  Hope you enjoy the recipe as much as I enjoyed shooting this photo.  Yay star wars toys!

Oatmeal Cranberry White Chocolate Chip Cookies
1/2 Cup Butter
1/3 Cup Brown Sugar
1/3 Cup Sugar
1tsp Vanilla
1 egg
1 1/8 Cup Flour
1tsp baking Soda
1/2 tsp salt
1/2 Cup Oatmeal
1/2 Cup Cranberries
1/2 Cup Chopped Pecans
1/2 Cup White Chocolate Chips

Preheat oven 350
Cream butter, sugars, egg, vanilla.  Add remaining ingredients.  Mix well.  Scoop onto parchment lined baking sheet.  Bake 9-11 Minutes.