snowing snowing snowing snowing
How on earth can it be almost the middle of January?! I haven’t even written my Christmas cards yet!
Of course, we’re not literally snowed under (although we do have more snow than usual for this time of year). And it’s not that we haven’t been eating.
Of course we have!
And while we haven’t been eating just cookies, cookies, cookies over the past couple of weeks, once we tasted the chocolate chip cookies that were featured in SAVEUR magazine (I love that magazine!), we found we just couldn’t stop.
Chewy Chocolate Chip Cookies
based on a recipe for ”Flat and Chewy Chocolate Chip Cookies” in SAVEUR magazine Issue #132 – October 2010, p. 28, which in turn is based on one in “The Essential New York Times Cookbook”
makes about 30 cookies
- 1 c unbleached all-purpose flour
- ½ Tbsp (scant) kosher salt
- ⅝ tsp baking soda
- ¾ c packed brown sugar (we used demerara)
- ⅝ c granulated sugar (½ c + 2 Tbsp)
- ½ c butter, softened
- 1 egg
- ½ Tbsp vanilla extract
- 150 gm (5.5 oz) bittersweet chocolate, roughly shaved
- ¼ c walnuts (or pecans), roughly chopped
- ¼ cup Thompson raisins
- Mix flour, salt, and baking soda in a bow and set aside.
- In another bowl, beat sugars and butter until fluffy.
- Beat in egg then vanilla.
- Add the flour mixture, chocolate, raisins and nuts. Using a wooden spoon, mix until just combined. Set aside in refrigerator to chill.
- Turn the oven to 325F.
- Roll the dough into balls (about a Tablespoon-worth) and place them on a parchment papered cookie sheet, making sure they are well spaced (about 3 inches apart). Flatten each cookie with a fork.
- Bake 12-15 minutes until set.
* Yes, the cookies really do call for all that chocolate. And it’s not too much chocolate (unless, of course, you don’t eat chocolate). We used roughly chopped good quality dark chocolate bars (80% or so) rather than bitter-sweet cooking chocolate.
** The second time we made these cookies, we forgot to mix in the raisins. We pressed them onto the already fork-flattened cookies just before they were baked. This seemed to be a perfect solution. It might be the way we’ll always add the raisins. It ensures that each cookie has a roughly even number of raisins.
I know. All you people who were foolish enough to make New Year’s Resolutions to lose weight, eat sensibly, etc. etc. won’t thank me for posting this recipe. But I think you neeeeeed to try them.
Happy New Year to all!!
Remind me to rave about the 8 treasure rice that my sister made over Christmas. And when you do, could you remind me to make it? It too is fabulous (even though it’s NOT chocolate chip cookies…).