Tuesday, December 26, 2006
Thin and Chewy cookies with dark chocolate and cinnamon
These are a thin and chewy cookie, with just a hint of something. Could that be cinnamon? The first batch was an experiment and they didn't last long, once I took them to work.
1 cup (220 g) unsalted butter
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) brown sugar
1 1/2 tsp. (5 mL) mexican vanilla extract
2 large (100 g) eggs
Cinnamon (1/4 to 1/2 teaspoon)
2-1/4 cup (280 g) flour
1 tsp. (4.6 g) baking soda
1 tsp. (6 g) table salt
2 cups (340 g) dark chocolate chips or chunks
(Note: dark chocolate doesn't melt quite as well as semi sweet but it's a great taste)
Mix the dry ingredients. Mix the sugar and the butter until creamy with a mixer, adding eggs one at a time at the end. Do NOT over mix once the butter is incorporated. Drop by heaping teaspoons on an UNGREASED coookie sheet and bake at 375 for 10-11 minutes. (check at 9 minutes). Cookies should be light brown around the edges and still a bitsoft in the middle.
The recipe on the Toll House bag makes some good cookies, just like my Mom made. But that being said, there are few recipes in this house that go "untweeked" or are just made up from scratch. Whatever you do to them, some cookie advice
(1) Use butter, not margarine, It DOES make a difference. Yes you can use butter flavored Crisco but in a word (OK, two words) HYDROGENATED OILS. . Butter, at least, is a natural product and in moderation won't hurt you.
(2) Don't use imitation vanilla.