On our way home yesterday, Maggie (the littlest M of MEM) said that she wanted to make “real” cookies not “pretend” ones, when we got home. I could not think of a better idea for a rainy afternoon than to make a batch or two of the Barefoot Contessa Chocolate Chip Cookies.
From the suggestion of Evelyn a few years aback I totally switched from my usual Toll House recipe to theBarefoot Contessa Chocolate Chip Cookie recipe. It is similar, except there is more brown sugar and less granulated sugar and flour. Also, you use chunks instead of chips and you get to use lots of them! I have to say one can not go wrong with lots of butter, brown sugar and chocolate. The cookies were thinner and crispier, which makes for a better dunking cookie for that glass of milk or cup of coffee. Maggie, this was the perfect afternoon project for a rainy day!
Speaking of Ina Garten, the Barefoot Contessa, we had the honor of meeting her at the Fancy Food Show this past Monday. We talked to her for a bit and she even let us snap this picture. Ms. Garten was a delight. She is soft spoken and very sweet as well she seemed interested in what we are doing at Chez Us (maybe she was just being nice 😉 ); regardless it was fantastic to meet the woman who is hanging out with us in our pjs every Saturday morning!
Recipe: Chocolate Chip Cookies
** printed with permission from publishing house
*** adapted and changed up February 2016
- 1/2 pound salted butter at room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra large eggs at room temperature
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 22 ounces bittersweet chocolate chips or chunks
Preheat the oven to 350 degrees.
Cream the butter and two sugars until light and fluffy – this will take no more than 1 1/2 minutes – in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well.
Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the chocolate.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4 inch- diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 12 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, transfer to a wire rack to cool completely.