Saturday, May 28, 2011


I just got Alice Medrich new CookbookCHEWY GOOEY CHRISPY CRUNCHY.  It is so unbelievable I mean way over the top for cookie recipe.

You all really need to pick that one up.  But anyway,  I've been on a quest for the ultimate Chocolate Chip Cookie.  I think I've found it... I really do.  So I've adapted this recipe from one of her's in the book.  She called this recipe "My Chocolate Chip Cookies".  pp 132-33.

Anyway, looking through it I ran into this recipe.  And all I needed was a reason to make this.  The reason I used was that I had a copy of the recipe... So after testing it eating them, giving some away.  And now to make some more, since they are all gone.  I'll do these tomorrow. 

  • 10.125   oz     AP Flour  

  • 1          tsp     Baking soda

  • .5         lbs     unsalted butter, melted and still warm

  • 5.25      oz     granulated sugar

  • 5.25      oz     packed brown sugar

  • 1           tsp    pure vanilla extract

  • 1           tsp    salt

  • 2           lg      eggs

  • 2           cups  chocolate chips

  • 1           cup   coarsely chopped walnuts

I replaced the vanilla extract with vanilla bean and I didn't use the walnuts

  1. Combine the flour and baking soda in a bowl and mix together thoroughly with a whisk or fork.

  2. In a large bowl, combine the MELTED BUTTER with the sugars, vanilla and salt.  Mix in the eggs.  Stir in the flour mixture just until all the dry ingredients are moistened.  Stir in the chocolate chips and nuts.  IF POSSIBLE, LET THE DOUGH STAND FOR 1 OR 2 HOURS in the frig.  (wrap the dough in plastic wrap)  Or better still overnight.

  3. Preheat the oven to 375F.  Position the racks in the upper and lower thirds of the oven.

  4. If necessary, remove the dough form the frig to soften.  Scoop rounded tablespoons of dough and place them 3 inches apart on the ungreased or lined cookie sheets.  Bake for 9-11 minutes, or until the cookies are golden brown at the edges and no longer look wet on top.  Rotate the pans for even baking.  Remove from the oven and let the cookies firm up on the pan for 1 to 2 minutes.  For unlined pans, use a metal spatula to transfer the cookies to racks to cool.  Cool completely before storing or stacking.