Thursday, October 18, 2012

Best Chocolate Chip Cookies

After many failed attempts to locate the perfect Chocolate Chip cookie recipe, I finally stumbled upon this one, adapted from none other than Giada De Laurentiis.  What I was looking for:
  • A cookie that spread out pretty flat when baked
  • Chewy texture
  • Crispy edges, soft middle
  • Good balance between cookie and chocolate
  • Oatmeal in the recipe (I prefer the texture of the cookie when oatmeal is incorporated.  For this recipe, you finely chop the oats in a food processor first.)

This cookie exceeded my expectations.  I found that using a small cookie scoop helped with a more consistent round shape in the final cookie, as well as leaving lots of room between the cookies on the sheet pan when baking.  The dough will spread quite a bit when baked.  I highly recommend trying these Chocolate Chip cookies the next time you're in the need for a chocolate fix - they won't disappoint!

Chocolate Chip Cookies

Yield: 3 dozen cookies

1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) golden brown sugar
1 cup granulated sugar
2 large eggs, room temperature
3/4 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips

Line heavy large baking sheets with parchment paper and set aside. Preheat the oven to 325 degrees F.

Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl. Beat in the eggs and almond extract. Add the flour mixture in 3 parts and stir just until blended. Stir in the chocolate chips and chopped almonds.

For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 2-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store in an airtight container at room temperature.

*Recipe adapted from Giada De Laurentiis

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