Friday, April 9, 2021

Chocolate Chip Cookies from Kroll's Korner

Chocolate Chip Cookies - made dough March 30, 2021 from Kroll's Korner
This is the third of the three cookies I made for the Easter Sunday bagged lunches. Besides always wanting to try a new chocolate chip cookie recipe these days, they're also a safe bet when baking for a crowd.
When I don't know who's going to eat what I bake, I err on the side of caution and make something without nuts (in case anyone has allergies) and you can never go wrong with chocolate chip cookies.
This has all the hallmarks of what I look for in a great chocolate chip cookie. It stayed thick and didn't spread much, the edges were crisp and the middle was chewy. Not to mention the flavor has that buttery, brown-sugar-caramel flavor. Bliss.

Besides the three kinds of cookies, I also made Rice Krispie treats (the recipe on the cereal box) and the fudgy brownie recipe I've been obsessing about (sans Nutella for these), only this time I topped them with chopped up Cadbury mini eggs. That seemed fitting for Easter bag lunches.

1 1/4 cups all-purpose flour
3/4 cup cake flour
1 teaspoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
2 cups chocolate chips
  1. In a medium bowl, whisk together flour, cake flour, cornstarch, baking powder, baking soda and salt; set aside
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth and creamy and no lumps remain. Add brown sugar and granulated sugar and beat until combined. Add egg and egg yolk; beat until combined. Mix in vanilla extract.
  3. Add dry ingredients in 2 additions, beating until just combined after each addition. Fold in chocolate chips.
  4. Portion dough into generous golf-ball-sized balls. Cover, chill or freeze for several hours or overnight,
  5. When ready to bake, preheat oven to 400 degrees F and line baking sheets with parchment paper. Evenly space dough balls on prepared sheets. Bake cookies at 400 degrees for 5 minutes then reduce heat to 375 degrees. Bake another 7-10 minutes or until edges are set and middles no longer look raw. Remove to wire rack to cool completely.

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