“Think what a better world it would be if we all, the whole world, had cookies and milk about three o’clock every afternoon and then lay down on our blankets for a nap.” Barbara Jordan
We couldn’t take a nap after but we surely made the world a bit sweeter today by baking up for Ronald McDonald. I have always wanted my niece to be involved with helping, and what better way than to bake together for a good cause. One of the things that is most comforting is a nice warm chocolate chip cookie. I looked through my books, online search and finally found one I could try.
This recipe is from Chang’s book Flour. I have been fortunate enough to work close to her shop, and I can say they are truly delicious. The baking of these however was pretty funny. Ria (niece) and I decided to make the dough at night so it has enough time to rest as per the recipe. We decided to make four batches of the cookie, just to make sure we had enough to pack. My precious kitchenaid is not equipped for such big batches. So Ria and I did it four time. Needless to say by the time we were done we had the recipe memorized and we were both covered in AP flour.
As I was taking pictures for the blog, I asked Ria to put the sugar in the bowl so I can take a picture.
Ria – am I doing it right?
Me – No Ria you are not it doesn’t look right
Ria – Foi (as she calls me) I don’t know how else to put the sugar in the bowl
Me – Ria do it slowly so it doesn’t blur
Ria – I give up, officially gives up and just starts eating the sugar.
We then went and found cubes of butter left and wondered which batter was missing the extra butter. Completely forgot to add baking soda to one of the batch. It was a disaster, but overall the cookies were pretty delicious. Here is the recipe from the cookbook by Chang – Flour
Chocolate Chunk Cookies
Joanne Chang – Flour
Makes ~ 24 cookies or 16 as big as your face cookies
- 1 cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- ¾ cup firmly packed light brown sugar
- 2 eggs
- ½ tsp vanilla extract
- 1 cup unbleached all-purpose flour
- 1 cup bread flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 9 ounces semisweet chocolate chopped
- 2 ½ ounces milk chocolate, chopped
Preheat oven to 350 degrees F
Cream together butter, granulated sugar, and brown sugar on medium speed for about 5 minutes. Make sure the mixture is light and fluffy. Beat in the eggs and vanilla on medium speed for 2 to 3 minutes.
Stir together all-purpose flour, bread flour, baking soda, and salt until well mixed. Add semisweet and milk chocolates and toss to combine. On low speed, slowly add the flour-chocolate (always remember this, or else you will end up like us covered in flour looking like Casper) then mix just until the flour mixture is totally incorporated and evenly mixed.
tore the dough in a container overnight or at least 3-4 hours before baking. Drop the dough in balls onto a baking sheet; flatten each ball slightly with the palm of your hand.
Bake for 15 to 18 minutes, or until the cookies are golden brown on the edges and slightly soft in the center. Let cool on the baking sheet on a wire rack for 5 to 10 minutes then transfer the cookies to the rack to cool completely.
Viola cookies are ready to be eaten. Just make sure the little one helping you is not too busy eating up the chocolate chips before mixing them in. Mine had a hard time keeping them out of her mouth.