This one doesn’t really take a lot of explanation. Who doesn’t like cookies? And who among us cookie-lovers doesn’t count chocolate chip near the top of the list?
Sure, I love all kinds of cookies: oatmeal-raisin, peanut butter, a wide variety of molasses-spice (Joe Froggers recipe coming soon!), butter cookies with or without fruit fillings, chocolate crinkles, those no-bake cocoa-oatmeal-coconut things that are almost candy… but when it comes time to bake cookies, it’s chocolate chip 80% of the time.
And if it’s chocolate chip, it’s always this recipe, from the encyclopedic King Arthur Flour Cookie Companion. This was my first KAF cookbook, a gift from my brother. Every cookie I’ve made from it has been fantastic; I have since added the KAF Whole Grain Baking and more general Baker’s Companion to my cookbook shelf, and I trust them all completely and recommend them to you without reservation.
There are a few special tools I use when baking cookies: a KitchenAid mixer, which is a major investment, but I am grateful for it every time I cream butter and sugar together and can just walk away from the process and let it go on without me; a BeaterBlade, which scrapes the sides of the bowl during processing so I can avoid that laborious step; and a cookie scoop, basically a small ice-cream scoop that makes the process of forming the cookies a cinch. They come in two sizes, and if you bake a lot of cookies, it’s worth the small investment.
This recipe has a couple of unusual ingredients: corn syrup (not the same thing as high-fructose corn syrup) and vinegar. The corn syrup helps maintain moisture in the cookies to keep them chewy; the vinegar tempers the cookies’ sweetness just a tiny bit for a more sophisticated flavor, and also reacts with the baking soda for just a bit more lift.
The real questions, however, revolve around the chocolate. What kind, and – just as important – what size? Regular size or mini chips spread more widely throughout the cookie, delivering chocolate with each bite; extra-large chips, wafers, or chunks hit you with a satisfying wallop of chocolate, as well as oozing wonderfully when the cookies are eaten warm.
NaBloPoMo 2014 Post #9