Friday, November 6, 2009

This week I chose to go simple. The classic chocolate chip cookie. I made this recipe from Emeril Lagasse's book, There's a chef in my Soup. This is the only recipe that I have made from this book, and probably won't make them again. The taste is fine, but it is just now what I want in a CC cookie. I want a slightly crisp outside and a chewy middle. These just were all crunchy.

I also did a little experiment. Normally, I only will bake on my baking stones. I love them, the bottoms don't burn. I baked half on the baking stone and the other half I baked on parchment paper on a regular aluminum cookie sheet. Here are the differences I found, the ones on the stone didn't brown on the bottoms, but they did spread. The ones on the parchment, stayed more round with hardly any spreading, but they did brown on the bottom. I am curious on how you bake your cookies? I would love to know!

Make sure to go and see the other cookie bakers!!

Chocolate Chip Cookies
By: Emeril
2 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla1 large egg
1 1/2 cups chocolate chip cookies

Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

Place the butter, sugar and brown sugar in the bowl of an electric mixer and cream the ingredients on high speed. Scape down the sides of the bowl with a rubber spatula.

Add the vanilla and egg and mix on medium speed. Add the flour mixture and mix on low speed just until batter is stiff-don't overdo it.

Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips. Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a baking sheet. Repeat with remaining dough, keeping the scoops about 2 inches apart. Using your fingers or the back of the spoon, press down on each ball of dough to slightly flatten.Bake on 350 degrees for 8-10 minutes, or until lightly brown.

13 comments:

Denise said...

Cant go wrong with the classics, milk has to be ice cold.

The Blonde Duck said...

I'm with you--I like chewy cookies!

Megan said...

I always bake on parchment lined baking sheets. I've only used a stone for pizza and bread dough.

Anyways, too bad about the cookie - I'm a soft all the way through kind of girl!

Megan said...

I bake on a silpat lining on airbake cookie sheet. I love those airbake sheets. Nothing ever burns (knocking on wood). And the silpats=best investment!
Bummer about the cookies but good expermint.

Kim said...

Sorry to hear these weren't your favorite cc cookie. I like a chewy cc cookie too! You should try Tyler Florence's big fat chocolate chip cookie recipe. They are monster-sized cookies, but really chewy. Recipe on food network. They are my absolute favorite. I bake on regular cookie sheets w/out parchment (I always forget to buy it).

Ingrid said...

I like CCC barely cooked. The edges crisp but the middle nice and soft.

Happy Friday. April!
~ingrid

Barbara Bakes said...

Sorry you weren't happy with the cookies. I don't like a crunchy CC cookie either. I always use parchment lined baking sheets. Do you bake on a pizza stone, or your Pampered Chef stoneware you were talking about?

sarahe said...

silicone mat on an airbake cookie sheet! they are yum yum yummy!

i also like a chewy CC cookie...I don't have a go-to recipe quite yet

Jil said...

I'm with you...crunch is okay on the outside, soft and chewy on the inside. :)

Valerie said...

I gave you a blog award at the end of my post today if you'd like to check it out sometime.

Have a fun weekend.

Anonymous said...
This comment has been removed by a blog administrator.
HoneyB said...

I find the sheets make a difference in how the cookies bake also. I have an airbake and I don't like how they spread on that sheet so I never use it for cookies (kind of defeats the purpose of having that don't you think?!). I use my sheet cake pan and put parchment on the pan - this makes my cookies perfect shape, etc! I should try the baking stone (since I have 2!)

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Friday, November 6, 2009

This week I chose to go simple. The classic chocolate chip cookie. I made this recipe from Emeril Lagasse's book, There's a chef in my Soup. This is the only recipe that I have made from this book, and probably won't make them again. The taste is fine, but it is just now what I want in a CC cookie. I want a slightly crisp outside and a chewy middle. These just were all crunchy.

I also did a little experiment. Normally, I only will bake on my baking stones. I love them, the bottoms don't burn. I baked half on the baking stone and the other half I baked on parchment paper on a regular aluminum cookie sheet. Here are the differences I found, the ones on the stone didn't brown on the bottoms, but they did spread. The ones on the parchment, stayed more round with hardly any spreading, but they did brown on the bottom. I am curious on how you bake your cookies? I would love to know!

Make sure to go and see the other cookie bakers!!

Chocolate Chip Cookies
By: Emeril
2 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla1 large egg
1 1/2 cups chocolate chip cookies

Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

Place the butter, sugar and brown sugar in the bowl of an electric mixer and cream the ingredients on high speed. Scape down the sides of the bowl with a rubber spatula.

Add the vanilla and egg and mix on medium speed. Add the flour mixture and mix on low speed just until batter is stiff-don't overdo it.

Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips. Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a baking sheet. Repeat with remaining dough, keeping the scoops about 2 inches apart. Using your fingers or the back of the spoon, press down on each ball of dough to slightly flatten.Bake on 350 degrees for 8-10 minutes, or until lightly brown.

13 comments:

Denise said...

Cant go wrong with the classics, milk has to be ice cold.

The Blonde Duck said...

I'm with you--I like chewy cookies!

Megan said...

I always bake on parchment lined baking sheets. I've only used a stone for pizza and bread dough.

Anyways, too bad about the cookie - I'm a soft all the way through kind of girl!

Megan said...

I bake on a silpat lining on airbake cookie sheet. I love those airbake sheets. Nothing ever burns (knocking on wood). And the silpats=best investment!
Bummer about the cookies but good expermint.

Kim said...

Sorry to hear these weren't your favorite cc cookie. I like a chewy cc cookie too! You should try Tyler Florence's big fat chocolate chip cookie recipe. They are monster-sized cookies, but really chewy. Recipe on food network. They are my absolute favorite. I bake on regular cookie sheets w/out parchment (I always forget to buy it).

Ingrid said...

I like CCC barely cooked. The edges crisp but the middle nice and soft.

Happy Friday. April!
~ingrid

Barbara Bakes said...

Sorry you weren't happy with the cookies. I don't like a crunchy CC cookie either. I always use parchment lined baking sheets. Do you bake on a pizza stone, or your Pampered Chef stoneware you were talking about?

sarahe said...

silicone mat on an airbake cookie sheet! they are yum yum yummy!

i also like a chewy CC cookie...I don't have a go-to recipe quite yet

Jil said...

I'm with you...crunch is okay on the outside, soft and chewy on the inside. :)

Valerie said...

I gave you a blog award at the end of my post today if you'd like to check it out sometime.

Have a fun weekend.

Anonymous said...
This comment has been removed by a blog administrator.
HoneyB said...

I find the sheets make a difference in how the cookies bake also. I have an airbake and I don't like how they spread on that sheet so I never use it for cookies (kind of defeats the purpose of having that don't you think?!). I use my sheet cake pan and put parchment on the pan - this makes my cookies perfect shape, etc! I should try the baking stone (since I have 2!)

Shopping Blog said...

The first question many people have about links london one way links is why are they so important.If you links of london compared two websites that had exactly the links jewellery same content but one of them had one hundred one way links versus none on the other site links of london uk you would see that the site with one way links had a much better cheap links of london ranking with each search engine. links of london bracelet The primary reason for this is there is no reason for one site links of london charms to link to another without a reciprocating link other than that links of london watches site determines that the website is an authority on it's given niche links of london rings A one way link is when a website links to another site without links of london necklaces asking for a reciprocal link back.