Monday, January 18, 2010

Lackluster Cookies

Boo. If I could give myself one star on Yelp, I would. I made some chocolate chip cookies today, but with a couple handicaps. Of course I can blame the handicaps or just my lack of baking experience for these flat, poorly mixed cookies.

So, here's the list of why things went wrong, could be just one or a combination:
1. I started with Milk Chocolate Chips (I prefer bittersweet/semisweet)
2. I don't have my handwritten recipe book with Russ' Delectable Chocolate Chip recipe, so I used the one on the back of the chip bag
3. The recipe called for baking soda and I used baking powder (there was no acid in the recipe for the soda react with!)
4. I don't have a hand mixer or stand mixer, just my actual hands and a wooden spoon to mix
5. The butter and the sugars were not completely creamed (thanks to #4)
6. I didn't have an "ice cream" scoop to consistently measure out the batter

What did go well:
1. I used a Silpat (yay for minimal dishes!)

Here's what the disaster looked like (very flat cookies):Here's my tribute to Silpat!Here's the recipe if you feel so inclined to use it, or not:
HERSHEY'S Perfect Chocolate Chip Cookies
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)

1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

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