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Sunday, November 8, 2015

Crisp and chewy chocolate chip cookies

Today I met friends for brunch. Then, I decided I had to come home and bake.  Its the first time in a while I've had more than one day off in a row.  Did I use my free time to catch up on sleep?  No.  Get a massage?  No (though that would've been a smart idea, in retrospect).  Get a much-needed manicure?  Nope.  I baked cookies.  Huge, giant-chocolate-chip-studded, crispy edged, chewy-centered cookies!

Here's the thing you need to know about me (in case you didn't already): when I'm stressed, I bake.  I find it relaxing. Therapeutic, even.  So the fact that I added 25 hours to my schedule last month and another 26 hours this month means I have significantly less free time, yet I've been baking more. B has also been working a ton (as have his colleagues).  So I found the best outlet for my stress-relief/baked goods -- I ship them off to work with B!

I have to say, I was super-impressed with these cookies.  I added them to my "bakery list": the list of things I'd serve in my bakery, if I ever opened one.  These made the list.  They're huge, with the most perfect chewy-crisp edge and a yummy chewy center.  And I used these super huge chocolate chips in them, which just took them over the top!

Crisp and Chewy Chocolate Chip Cookies
By none other than Ms. Martha Stewart


2 3/4 cups all purpose flour
1 1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2.5 sticks unsalted butter, softened
1 1/4 cups packed dark-brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups semisweet chocolate chips (I strongly recommend these, by Guittard)


Sift together the flour, salt, baking powder, and baking soda.

Preheat the oven to 350F.
Beat butter and both sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes.
Beat in eggs, 1 at a time.
Add vanilla.
Reduce speed to low.
Add flour mixture.
Beat until combined.

Mix in chocolate chips.  Because I used the large chips, I folded them in with a spatula instead of using the mixer, since I didn't want them to break up in pieces.

Using a 2 1/4" ice cream scoop (about 3 Tbsp -- I don't know how many inches mine was, but I used a standard issue ice cream scooper), drop dough onto parchment-lined baking sheets, spacing them about 2 inches apart.
Bake until golden around the edges but soft in the middle, about 15 minutes (mine took 14 minutes).
Let cool for 5 minutes.
Transfer cookies to a wire rack.
Let cool completely.

**Dough can be refrigerated for up to 5 days.  Cookies can be stored at room temperature for up to 3 days -- but I doubt they'll last that long, anyway!**

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