08 February 2009

Annnnd.... we're back!

Where did this last week go? I had meant to tell you all sorts of good things, like rolls that breach out like fans, and brownies that could melt your heart. But we were too busy cavorting in Washington DC, I guess--going to fabulous places like Etete, a cramped, spirited Ethiopian restaurant where we went for my friend Susan's birthday. We feasted on injera, a sponge-like bread that soaks up all sorts of sauce and goodness, and all sorts of small, feisty dishes. There was also a rancid honey wine, which we sent back, and all sorts of excellent conversation and companionship.

We also went to our friends Anna and Andrew's house, where there was so much to say, and too little time. Andrew and Anna are very accomplished cooks, and wonderful friends.

In the end, there was way to much to do. And way too little time. It's hard to maximize yourself while constantly shuttling between couches and the various ends of town. (To all of our friends, who were more than gracious, and had incredibly comfortable couches/futon mattresses, we are so thankful. So thankful. Let us reciprocate any time.)

And then we got back and we were just crazy. But we don't need to talk about that now. We do need to talk about, however, the best cookie dough that I have had in, um, ever. So that cookbook that Lorie and Bob sent me for my birthday/Christmas? Baked? Fantastic. I made their brownies. They were tasty (see above). But nothing like these chocolate chip cookies.

I know, I know. How many different recipes for a chocolate chip cookie can there be? Well, lots, really. For a long time I was a huge, unapologetic fan of the Tollhouse recipe, found on the back of the semi-sweet chocolate chip bag. We lovingly called them Crisco cookies. I made them at least once a week when I was a senior in high school. (Mom, thanks millions for the ingredients. You were a total trooper.) Last year I got hooked on the version from The King Arthur Flour Baker's Companion, which had a smidge of corn syrup (which I replaced with agave nectar, an excellent trade-off), and then I also tried that super annoying recipe from the New York Times, which was, admittedly, very, very good. But THIS IS MY NEW FAVORITE. They are buttery and warm and chocolate-melty. I didn't have chocolate chips in the house, but I did have the remains of quite a few chocolate bars, which I chopped to vaguely chocolate chip-sized pieces, which worked out perfectly. There were little shards of chocolate that melted into the batter, and larger chunks that were nice and gooey. And with a little milk, two were the perfect bed-night snack.

**PICTURES COMING**

Chocolate Chip Cookies, adapted from Baked

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoon pure vanilla extract
1 1/2 cups bittersweet/semi-sweet chocolate chips or pieces

1. In a large bowl, whisk the flour, salt, and baking soda togther and set aside.

2. In another large bowl, either in an electric mixer or by hand, beat the butter and the sugars together until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. the mixture will look light and fluffy. Add the vanilla and beat for five seconds.

3. Add half of the flour mixtures and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporate.

4. Using a spatula or a wooden spoon, fold in the chocolate chips. Cover the bowl tightly and refidgerate mixture for 4-6 hours.

5. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

6. Using two bigish spoons, form dough into approximately 2-tablespoon sized balles, and place them on prepared sheets, giving them at least an inch on all sides to breathe. Bake for 12-14 minutes, rotating pans once while baking, until the edges of the cooking sare golden brown and the tops just start to darken.

7. Remove the pans from oven and cool on a wire rack for 5 minutes, then transfer to cooling racks.

Etete
1942 9th St. NW
Washington, DC 20001

1 comment:

CLO said...

As I type, my eggs and butter are coming to room temp. Can't wait to try these!