“C is for Cookie”
Eva Baughman has worked as a mom, a pastry chef and a recipe tester. She enjoys travel and nature photography.
I experimented and searched a long time for a chocolate chip cookie with some height that was not too cakey and had a crisp edge. These gems melt on the tongue in butter-caramel-chocolate perfection. One caveat: If you double this recipe, only use 7.5 ml (1½ teaspoons) of baking powder and 3.75 ml (¾ teaspoon) of salt.
First published August 2016
Chocolate Chip Cookies
- Servings Makes about eighteen 5 cm (2-inch) cookies
- Nonstick cooking spray
- 150 grams (1¼ cups) all purpose flour
- 5 ml (1 teaspoon) baking powder
- 2.5 ml (½ teaspoon) salt
- 113 grams (½ cup/1 stick) unsalted butter, softened slightly
- 107 grams (½ cup packed) light brown sugar
- 90 ml (6 tablespoons) granulated sugar
- 1 large cold egg
- 5 ml (1 teaspoon) vanilla extract
- 170 grams (1 cup) semi-sweet chocolate chips
1. Position 2 oven racks in the middle and upper third of the oven. Preheat the oven to 177°C (350° F). Line two baking sheets with heavy aluminum foil, sprayed with cooking spray. Sift the flour, baking powder and salt together and set aside. Put butter, brown sugar and granulated sugar in the large bowl of an electric mixer and beat on medium speed for about one minute, until the mixture is smooth. Add the egg and vanilla and mix on low speed for about 15 seconds until they are blended thoroughly. Scrape bowl. Decrease speed to slow and gradually add the flour mixture, mixing just until incorporated. Mix in the chocolate chips.
2. Using a small cookie scoop, approximately 3 cm (1¾ inch) diameter, place dough about 6.5 cm (2½ inches) apart on the prepared cookie sheets. Bake the cookies until the centers are golden and the edges are light brown, 13-15 minutes. Reverse the baking sheets after 7 minutes, front to back and top to bottom, to ensure even browning.When done, the center of the cookie should feel slightly firm, not soft, when lightly touched. Cool the cookies for a few minutes on the pans then transfer to cooling racks. Wrinkled tops indicate an excellent cookie!
Eva Baughman has loved studying and practicing photography since buying a second hand Nikkormat SLR when she was first out of college. Photography took a secondary role while she raised a family and worked as a pastry chef and as a recipe tester. When her nest emptied, her passion to create images was reignited. Now it’s with a Pentax DSLR, a Fujifilm X-T1 and in the digital darkroom. She especially enjoys travel and nature photography, has exhibited in New Hampshire, and has had her photos published by the New York Times for food-related stories. She is a member of the New England Chapter of Les Dames d’Escoffier.
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