the ultimate cookie, cookies!
why go small? why settle for a measly little crumb of a cookie when you can indulge, be decadent and savor a grand ole cookie for the days when you’re kicking back (like today in this miserable rain), donning your fuzzy socks, and sipping on a bowlful of hot chocolate. normally, i am all about moderation and portion control, but sometimes, by god, you just need a big, fat cookie!
Ingredients:
Note: I use all local/organic ingredients because this is how I roll
Makes 16
2 cups all-purpose flour (I used unbleached. I will also test this using almond flour, as I suspect it’ll yield a nuttier, delicious cookie)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature* (*see below for reduced-fat alternatives)
1 cup granulated sugar (I used cane sugar. I’m figuring out how to use agave nectar in this recipe. if anyone has tried this, please leave a comment below. is it a one to one ratio? curious.)
3/4 cup packed light-brown sugar, spooned and leveled
2 large eggs (use room temperature eggs)
2 teaspoons vanilla extract
1 tea instant espresso (or coffee)
1 bag (12 ounces) chocolate chips (i like my cookies sweet, but not so much so. so i mix it up by using bittersweet and semisweet chips. note: i use the very best chocolate i can find. )
Directions
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla & coffee. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 2 days.
Tip: Seeking a low-fat variation & want to swap out the butter? I really do not recommend using applesauce (especially with chocolate). I do recommend perhaps reducing the butter by 1/3 (it won’t really compromise the quality, imho), pureed prunes or any fruit-based fat substitutes (yes, it sounds weird) but it can replace up to ¾ of the shortening in many recipe.
Tip: Want to add a little punch to the cookie? I’d suggest adding in a trace amount of chrystalized ginger. I know it sounds bizarre, however, ginger and chocolate are a delish combination.
August 21st, 2007 at 12:47 pm
Felicia,
I have just finished lunch and a couple of these would be the perfect dessert! And then I’d like some more for my mid-afternoon snack.
August 21st, 2007 at 1:09 pm
I’m right there with ya on the big fat cookie. Why go small? Especially when the ingredients are local and organic.
August 21st, 2007 at 1:10 pm
Bri,
Couldn’t agree with you more!! There are no regrets in making this cookie, I tell you.
Patricia - I know. I wish I had them here for some proper coffee dunking.
Cheers, f.
August 21st, 2007 at 4:10 pm
Gosh, those look good! You seem to be having a fabulous time with your new mixer. Is it love? I just started reading an ARC of of Service Included, and the author calls Thomas Keller’s cookbook as food porn. That pic of your cookies could fit in that category!
August 21st, 2007 at 4:18 pm
Kim,
You want food porn. Check out: tastespotting.com
DELISH!!!
Cheers, f.
August 21st, 2007 at 4:55 pm
Aw man, that was mean! You’re making me hungry. Good think I had leftovers. (Swiss chard with pancetta, portobellos and garlic over creamy romano-reggiano polenta. YUM)
August 21st, 2007 at 5:00 pm
PANCETTA? POLENTA. I’m dying right now. DYING. This is criminal, Kim.
August 21st, 2007 at 5:17 pm
If I was better about taking pictures of my dish, I’d post one for you!
Want the recipe?
Kim
August 21st, 2007 at 5:27 pm
Here’s the recipe:
http://www.epicurious.com/recipes/food/views/233922
I used swiss chard instead of kale b/c that’s all Trader Joe’s had already bagged and cleaned. (Got a toddler so I love timesavers!) Except I would use about 1/3cup more broth than it says. Then don’t add the pancetta back in like it says. Sprinkle it on top after so it doesn’t lose its crispness. Also, I would cook the garlic in the pancetta drippings along with the mushrooms instead of adding it with the kale.
August 21st, 2007 at 5:28 pm
DELICIOUS. I am all over it. THANKS!
August 22nd, 2007 at 10:55 am
You are killin’ me with these pictures! Keep up the good work!
August 24th, 2007 at 2:32 pm
Yum! I printed off the recipe and am looking it over…I don’t see where the coffee comes in? I assume when you mix in the vanilla, but that’s not in the recipe…
Of course, I’m a little reluctant to point this out given today’s post
Thanks for the recipe!
August 24th, 2007 at 5:33 pm
tara,
good point! i’ll amend. you would mix it in when you mix in the vanilla. good catch.
cheers, f.
September 28th, 2007 at 9:55 pm
I made these earlier this week and they were phenomenal! Thanks so much for posting the recipe!
September 29th, 2007 at 1:43 am
So glad you enjoyed, LyB!!!!