Sunday, January 10, 2010
Chocolate chip cookies. Again.
Did I mention that I'm on a quest to find the world's best chocolate chip cookie recipe? No? Well, that's probably because I'm not. But, if you like yours crispy, these could definitely be a contender.
And you make 'em in a food processor. Fun, right? And I used walnuts. I know. But I processed them first so there were just bits of walnuts throughout. I really, really liked the flavor they added without having to chomp through big chunks of walnuts. I admit it: I'm not a fan of walnuts. Which is kind of surprising considering I could, single-handedly, plow my way through a Costco-sized container of mixed nuts. I love mixed nuts. LOVE.
Anyway. This is a great recipe. Crispy, buttery, sweet. I used Ghirardelli chocolate chips. I tried to chop them up a bit, but, as you can see, they were still rather chunky and thus the cookies came out rather chunky as well. For a more consistent shape, I recommend chopping up a bar of high-quality bittersweet chocolate. (Or not so high-quality. Whatever.)
6 oz. (1 cup) bittersweet chocolate (or chips)
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, sliced
1/4 cup brown sugar
1/4 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract
3/4 cup coarsely chopped walnuts
Throw all ingredients, except nuts and chocolate, into food processor; process until combined. Transfer mixture to a bowl and mix in nuts and chocolate with spoon (wooden, silicone, etc) of your choice. Use a disher to evenly scoop dough onto nonstick baking sheets. (Parchment paper is your friend.) Do not flatten. The butter will do its part in helping the dough spread evenly. Trust me. Bake at 375 degrees for about 12 minutes or until edges are lightly brown. Let cool for a couple of minutes before transferring to cooling racks.
These are the directions as interpreted by yours truly. For the fancy-schmancy book directions, here is a printer-friendly version of the recipe.