Thursday, February 10, 2011

Jody's Chocolate Chip Cookies

My sweet friend, Jody, makes the rockingest chocolate chip cookies. 

They are so good, they make non-words like "rockingest" sound completely acceptable.

So I got down on my knees and begged and pleaded with her for the recipe. 

Not really.

She cheerfully posted it on Facebook. 

Thanks, Jody!

But first...

When you use your awesome, amazing, can't-live-without-it stand mixer,
this attachment will be your best friend:

It's called the "paddle" attachment.

Not sure why they call it that.

But it works much better than the whisk.

Use the whisk for making meringues, some icings, etc.

I'm just saying that because I have a very smart friend who didn't know that. 

Maybe someone else didn't either!

Back to the recipe.

Use softened butter.

(I nuked it for too long...30 seconds would have been better.)

Beat the butter on high speed for a few minutes...

Measure out your dry ingredients:
 1 teaspoon baking soda
(I like to put it in my hand and mush it around
to make sure all the clumps are broken up.)

 Now grab just a pinch of baking powder.
This will help fluff up the cookies.

Also add salt.  Don't forget the salt!

 You can sift the dry ingredients together,
or just whisk them really well.

Add granulated sugar to the creamed butter.

Add some brown sugar, too.

 Cream together for 2-3 more minutes on high speed.

 Until it gets fluffy.

 Irresistibly fluffy...

Oh, yeah.
Better sample this...

 Add some vanilla...

Mine spilled all over the counter...drat!

Mix again and scrape down the sides with a spoon... 

You know what to do with this...

 Add an egg that's at room temperature
(or that you've been soaking in warm water
because you forgot to set it out...)

Add a 1/4 cup of applesauce.

Mix it again.

Add the dry ingredients 1/4 cup at a time.

 Then, take the chocolate chips...

and when about 1/4 cup of the flour mixture remains,
toss them in with it.

 And then add them to the butter mixture.

 Lock down the mixer so it doesn't jump all over the place.

Parchment paper.
Get some!
No more scrubbing cookie sheets!

I like to use my cookie scoop...

Bake cookies for 10-11 minutes at 375 degrees.
(For convection ovens, start checking them at 8 minutes.)

Baking from scratch makes a lot of dirty dishes.

But he thinks it's worth it.

And so do I.

Enjoy these!  Thank you, Jody!

2 1/4 cups flour
1 tsp baking soda
1 tsp salt
Dash of baking powder (less than 1/8th tsp)
2 sticks unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar, packed into measuring cup
1 1/2 teaspoons vanilla
1 egg (at room temperature)
1/4 cup applesauce
2 1/2 cups chocolate chips
Sift together dry ingredients.  Set aside.

Cream softened butter (don't get it too soft or the cookies will be flat) and both sugars together until light and fluffy, about 5-6 minutes total.  Add in vanilla and egg and mix or a minute at medium speed.   Add egg, beat for a minute or so, and then add the applesauce and mix for another minute at medium speed.

Mix in, a 1/4 cup at a time, the sifted ingredients until well blended.  Add chocolate chips and mix again.

Line baking sheets with parchment paper, add dough to sheet, and bake at 375 for 10-11 minutes (12 minutes for really large cookies, 8-9 minutes for regular-sized cookies in a convection oven).

(Jody says she makes them larger, bakes for 12 minutes, and during the last minute of baking, she turns on the convection fan to crisp the edges.  My oven doesn't let me do that, but if yours does, go for it!)

Adapted from Nestle recipe


Caneel said...

My mom doesn't use a stand mixer, but a handheld one. When she was at our house over the holidays, she learned about the paddle vs. whisk. Very important lesson that I figured everyone knew, so it's good you're mentioning it. :) Love the photos!