There are a couple of things that are true in my family: we love everything Boston, Cape Cod, and we are serious cookie monsters. No, seriously. My mother used to have to carefully dole out our sweet treats to make sure that we had enough cookies for the week. There isn't a cookie that the Mahoney family does not like. So it is no surprise that I would want to master the art of the Chocolate Chip Cookie. Which incidentally originated in Whitman, MA. I always knew that baking was in that dirty water...
Ingredients
C is for Cookie
Ingredients
1 Cup Unsalted Butter
4 oz (half a bar) Cream Cheese
3/4 Cup Brown Sugar
1/4 Cup Sugar
2 1/2 tsp Vanilla
1 egg
2 Cups Flour
1 tsp Corn Starch
1 tsp Baking Soda
1/4 tsp Salt
1 Cup Semi Sweet Chocolate Chips
1 Cup Semi Sweet Chocolate Chunks
Sea Salt for Sprinkling
Prep Time: 15 Minutes
Inactive Prep Time: 30 Minutes
Servings: 40 Small Cookies
Prep Time: 15 Minutes
Inactive Prep Time: 30 Minutes
Servings: 40 Small Cookies
Directions:
Preheat the oven to 350 and line cookie sheets with parchment paper. In the bowl of a mixer, combine the room temperature butter and cream cheese. When they are incorporated, add the sugar and mix until the mixture gets thick, light, and creamy. Add in the vanilla and eggs and mix until incorporated. Sift in the dry ingredients and mix together until you see no lumps. Fold in the chocolate chips and chocolate chunks.
Scoop the batter - between 1 and 2 Tbsp of batter per cookie - onto the cookie sheet with a light sprinkle of sea salt (to taste). Leave a few inches between each cookie as they will spread. Bake for 8-10 minutes, or when the bottom of the cookie is golden brown and the top is a very light brown. **Take them out before they get golden on top as they will continue to cook when they get out of the oven. Wait for them to cool to warm and serve with a large glass of milk.
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