Chocolate Chip Cookies
This past weekend was very productive. Ashley and I spent Saturday making jam (future post to come!), and I spent a few hours on Sunday super-cleaning my house. This included of course, scrubbing the kitchen counter top, cleaning out the toaster oven, and mopping (well, swiffer-mopping) the floors. Yet, somehow once the yellow rubber gloves came off, I found myself in the midst of looking up chocolate chip cookie recipes and checking to see how much butter, flour etc, I had on hand. Yes, in case you were still unsure, I am a mad-woman.
I’ve noticed for some time now the New York Times has had a cookie recipe getting quite the acclaim in the blogosphere, and I’ve been aching to try it out. However, due to the overnight dough-freezing it requires and my shortage of butter, I decided to just roughly base my recipe on theirs, adding my own twists and substitutions based on what I had in the kitchen. What I ended up with, wasn’t the chewy cookie I was hoping for, but still I’d say I’m rather pleased with the turnout! These cookies came out chunky and delicious. The hint of sea salt combined with my additions of browned butter, cinnamon and cayenne pepper (an inspired risk!) added a certain je ne sais quoi to these treats. You won’t be able to pin-point the pepper taste, and had I not mentioned it to people I handed the cookies out to, they would’ve just been curious as their very slight unique deliciousness. So, don’t be scared, and give these cookies a whirl! Your tastebuds won’t regret it!
Makes 4 Dozen Cookies (adapted from the New York Times)
- 2 Cups minus 2 TBSP Cake Flour
- 1 2/3 Cup All-Purpose Flour
- 1 1/4 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Coarse Sea Salt
- 3/4 tsp Cinnamon
- 1/8 tsp Cayenne Pepper
- 1/2 Cup (1 Stick) Unsalted Butter
- 3/4 Cup Vegetable Oil
- 1 1/4 Cup Dark Brown Sugar
- 1 Cup + 2 TBSP Granulated Sugar
- 2 Eggs
- 2 tsp Vanilla
- 3/4-1 Cup Dark Chocolate Chips (depending on preference)
- Fine Sea Salt (optional)
Preheat oven to 350 degrees. In a large mixing bowl, sift together both flours, baking soda, baking powder, salt, cinnamon and cayenne. Set aside.
In a small heavy-bottomed skillet set over medium heat, melt the butter. It will froth up and then subside slightly. Watch carefully as it starts to turn brown and develop a nutty aroma. Be careful not to burn the butter as this can happen quickly. When the butter has a chestnut hue, emove from heat immediately and cool slightly.
In the bowl of an electric mixer fitted with the paddle attachment, add the butter, oil, and both sugars. Beat until light, about 5 minutes. Add the eggs one at a time, mixing to combine between each addition.
Add the vanilla, and mix to combine. Then add the dry ingredients in batches, beating slowly to combine well. Once combined, remove bowl from mixer and add in the chocolate chips using a spoon.
Scoop rounded tablespoons onto ungreased cookie sheets. Use your fingers to pat the balls down slightly, and sprinkle with fine sea salt if desired. Bake for 12-15 minutes, until lightly brown. Remove from trays using a spatula and let cool on baking racks. Enjoy!!