source: www.youtube.com
In this video, Mahalo's expert chef Tristan Blash shows you how to make chocolate chip cookies.
What You'll Need
Ingredients
- 1 cup unsalted, room temperature butter
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 tsp salt
- 2 1/4 cups all-purpose flour
- 1 12-ounce package (2 cups) semisweet chocolate chips
- Electric mixer (if you have one) or mixing spoon
- Mixing bowls (1 medium, 1 large)
- Cookie sheet
- Wire cooling rack
- Spatula
- Set of measuring spoons and cups
- Parchment paper (optional)
Instructions
This recipe makes about 60 cookies.
- Preheat your oven to 375° F (191° C).
- Combine the butter, sugar and brown sugar in a large mixing bowl and beat on medium speed for one minute, scraping the sides of the bowl occasionally.
- Add eggs and vanilla. Tip: Breaking the eggs into a separate bowl guarantees that you don't end up with eggshell in your cookies.
- Beat until these are combined. Continue to scrape the sides of the bowl to evenly blend ingredients. Don't overmix, as this can lead to a tougher cookie.
- Combine flour, salt and baking soda in a separate bowl.
- Slowly add the flour mixture, beating in as much as you can with the mixer and then stirring in any remaining flour with a spoon.
- Add the chocolate chips, gently stirring with a spoon until they're evenly mixed throughout the batter.
- Drop the dough in rounded, teaspoon-sized balls, two inches apart on an ungreased cookie sheet. Optional: Line the sheet with parchment paper.
- Bake for eight to 10 minutes or until their edges are golden brown or a toothpick can be cleanly removed from the center.
- Remove from oven and let cool on the baking sheet for a few minutes.
- Then move the cookies to cool on a wire rack for five minutes.
Enjoy Your Chocolate Chip Cookies
References
Trash
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Meet Our Experts
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Tristan Blash
Tristan Blash is a chef and teacher at the Los Angeles branch of HipCooks, a culinary school for adults. A graduate of Colorado University-Boulder, Blash has been a caterer and event planner in Scotland and New York City. Blash left the food industry for a while, but returned because she said she was "not able to keep her hands or brain off of food."
Tips and Suggestions
- Butter vs. shortening: Using shortening will produce a chewier cookie. The temperature of the butter or shortening you use will make a difference in your final product. Chilled butter will produce a fluffier cookie than room-temperature butter.
- Don't overcook: Shiny, thicker metal pans help prevent over-browning. Remember to place your cookies sheets on the center oven rack, since top or bottom racks are more likely to burn the cookies.
- Sugar variations: Use more brown sugar in place of regular sugar; its molasses content produces more caramel taste, which many people appreciate. Honey is yet another sweetening option, which will give you moister cookies.
- Crispy vs. chewy: Chill the dough if you don't want flat, spread-out cookies. A 1/4 cup more flour can produce a "cakier" cookie. Add 1 to 1 1/2 teaspoons baking powder for a puffed-up cookie. Baking for the minimum time will give you a chewier cookie.
Variations and Substitutions
- Add 1 cup chopped almonds, walnuts, pecans or hazelnuts. Or grind the nuts and add them to your dough.
- Add 1/2 cup rolled oats.
- Add 1 cup soft raisins or currants. You might also plump raisins in wine or sherry (drain well and pat dry before using).
- Add 1/4 cup cocoa or espresso powder to the batter.
- Replace chocolate chips with M&Ms, peanut butter chips, butterscotch chips, Hershey's Kisses or chopped up candy bars.
