uprising bakery - Revisiting a classic: chocolate chip cookies

March 8th, 2008 · No Comments

uprising bakery -

I can bet nine times out of ten when I ask my kids what they want for dessert (and I’m in the mood to make it, that is) that they will ask for the same thing: chocolate chip cookies. Somehow this isn’t surprising, even though I make tons of their other favorites: rice pudding, brownies, various tarts, ice cream even. Is it a lack of creativity? Or is it true that Americans are always craving chocolate chip cookies? (Actually, when their friends are over, none of whom are American, this is the one thing besides popcorn that they can all agree on eating).

I earlier posted a recipe on chocolate chip cookies, but this is the version that I almost always go to. A couple of key things: make sure to toast the nuts first (if you are using them). This makes a huge difference in flavor. This recipe, which I’ve adapted and adjusted from The Best Recipe, creates not-too-sweet cookies that are chewy, rather than crispy. Do take them out of the oven earlier rather than later– if you overbake them, they will end up crunchy later on. (They are still great later on, but I won’t lie; they are definitely best a few minutes out of the oven.)

A few weeks ago I was watching the movie Stranger Than Fiction. (Aside: I found that movie, cliched title and all, to be really inventive, funny and touching. Totally underrated!) In a pivotal scene, Maggie Gyllenhaal, playing a baker, gives Will Ferrell’s character chocolate chip cookies. (Another funny aside: in the movie she is a tax-evading lefty kook. The name of her bakery? The Uprising.) Here is where both Kyle and I got distracted: the cookie looked great, but it was so so tiny! We were like, “what kind of baker bakes choco chip cookies the size of a dime?” Anyway, with these, you won’t have a problem. Just dole at least a tablespoonful for each cookie and they will be nice and big, and taste just as good as that Stranger Than Fiction cookie looked.

Classic chocolate chip cookies
makes about 2 dozen cookies

Ingredients
2/3 cup (150 grams) butter, melted and cooled to room temperature
3/4 cup (150 grams) packed dark brown sugar
1/3 cup (75 grams) granulated sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla
2 cups plus 2 tablespoons (235 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (150 grams) chocolate chips
1/2 cup (50 grams) chopped walnuts (or pecans or almonds)

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Combine the flour, baking soda and salt in a medium bowl and set aside.
Combine the cooled melted butter with the white and brown sugar in the mixing bowl of a stand or hand mixer. Mix at low speed.
Add the eggs and vanilla and beat at low speed until combined. Scrape down the bow

Source: uprising bakery - Revisiting a classic: chocolate chip cookies