Chocolate Chip Cookies For Modern Times Recipes

CHOCOLATE CHIP COOKIES

Steps:

• Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
• Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
• When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
• Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

CHOCOLATE-CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Grease and flour several baking sheets, or line with parchment paper.
• Sift flour, baking powder, salt and cinnamon together, and set aside.
• Cream the butter with both sugars until it is light and fluffy. Beat in eggs. Scrape seeds out of vanilla bean and add them. Add milk, and mix. Stir in oats. Add the sifted dry ingredients, and stir just until blended.
• Stir in chocolate and nuts.
• Drop heaping tablespoons of batter onto baking sheets, leaving at least 2 inches of space between cookies. Bake 20 to 25 minutes, until lightly browned. Place baking sheets on cooling racks. Let cookies cool 10 minutes; then remove from baking sheets and serve, or place them on racks to continue cooling. Repeat as necessary to use all batter.

CHOCOLATE CHIP COOKIES

Steps:

• Stir the mix to distribute chips and nuts evenly. Combine with vanilla and eggs; this creates a heavy batter.
• Drop batter by the heaping tablespoon on greased baking sheets.
• Bake at 375 degrees for 10 to 12 minutes.
• Cool slightly on baking sheets.

CHOCOLATE CHIP COOKIES FOR MODERN TIMES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats.
• Whisk together the flours, sugars, baking soda and salt in a medium bowl. Whisk together the melted butter, eggs and vanilla in a separate small bowl, whisking vigorously. Stir the wet ingredients into the dry ingredients. Mix in the chocolate, reserving just a bit for the tops, making sure they're evenly distributed throughout the dough.
• Scoop the dough using an ice cream scoop or scoop by heaping tablespoons and roll into balls between your hands. Arrange on the prepared baking sheets with plenty of space between them. Press the reserved chocolate into the tops of the cookies. Sprinkle with salt or skip it if that's not your thing. Bake, one sheet at a time (see Cook's Note), until crispy on the outside edges and soft and just a touch underbaked-looking on the inside (they will continue to bake on the pan as they cool), 10 to 12 minutes.
• Let cool on the pan for at least 2 minutes (they may fall apart if you pull them off too hot), before transferring to plates to serve warm, when they're best.