Saturday, July 14, 2012

Freshly Baked

Today seemed like a perfect day (but what day isn't) to enjoy some delicious freshly baked cookies. There is no better chocolate chip cookie recipe then the one concocted by the Barefoot Contessa herself: Ms. Ina Garten. The recipe is simple, but the result is quite extraordinary. Mix this quick recipe together and 15 minutes later you are left with the most perfect balance between sweet and salty coupled with a crispy shell and and warm gooey center. The combination of these things makes these cookies impossible to resist. We've provided the recipe below for you to try them out and enjoy.







INGREDIENTS
2 cups all-purpose flour, sifted
2 large eggs, room temperature
1/2 lb unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 1/2 lbs semisweet chocolate chunks
2 tsps pure vanilla extract
1 tsp baking soda
1 tsp kosher salt

1. Preheat your oven to 350 degrees.

2. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the two types of sugars until they are light and fluffy. Add the vanilla and then the eggs, one at a time, and mix well.

3. Sift together the flour, baking soda, and salt and add it to the butter mixture. Mix on a low speed until combined.

4. Fold in the chocolate chunks.

5. Dampen your hands (so that the dough doesn't stick to them) or use a dampened rounded tablespoon to scoop the dough in to golf ball-sized rounds (about 1 1/2-inch-diameter). Place the scooped dough on the cookie sheet and flatten it slightly.

6. Bake for exactly 15 minutes.

7. Remove the cookies from the oven and let them cool partially on the baking sheet. Then, transfer the cookies to a wire rack and let them cool completely.

8. Enjoy!

Happy Tasting,

Paul/a