Monday, October 5, 2020

It's Fall So It's Time To Bake

 By Debra Sennefelder

Happy Fall!

This time of the year I love nothing more than tying on my apron and gathering the ingredients for a baking session. One of the my favorite recipes is a recipe featured in THE UNINVITED CORPSE, book one in the Food Blogger Mystery series. It's a recipe for a chewy in the center, crispy on the edge chocolate cookie.

WARNING: These chocolate chip cookies require a tall glass of water. 

 

 

Chocolate Chip cookies were the first cookies I ever learned how to bake. And since then, I've experimented with many recipes until I finally came upon this one. It was born out of a lot of trial and error. 

It takes a lot of willpower not to eat every single cookie when it comes out of the oven. 

What's your favorite cookie?
 

HOPE'S FAVORITE CHOCOLATE CHIP COOKIES - recipe from THE UNINVITED CORPSE

Ingredients
  • 3/4 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1/3 cup bread flour
  • 3/4 teapoon baking soda
  • 3/4 teaspoon kosher salt
  • 1-2/3 cups semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees (F) and line cookie sheet pans with silicone baking sheets. (Or line with parchment paper.)

  2. Cream butter and sugar together in the bowl of a stand mixer with paddle attachment, about 3 - 4 minutes. Scrape sides of bowl as needed. Reduce speed of mixer and then add in the egg and egg yolk, one at a time, beating well to incorporate into mixture.

  3. Beat in vanilla.

  4. Whisk together flours, baking soda, and salt in a separate bowl. Slowly add flour mixture to the butter mixture and mix until just combined. Be careful not to over mix.

  5. Stir in chocolate chips.

  6. Scoop dough by rounded tablespoon and drop onto prepared pan, 2-inches apart to allow room for spreading. Then drop another scoop (approximately 1-1/2 teaspoons) of dough onto top of each cookie. Press lightly together making sure to not flatten the cookie. 

  7. Bake for 9 - 12 minutes, rotating half-way through baking, or until cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly undercooked. Every oven is different, so I like to bake two cookies first to get the timing down correctly and then fill up the next cookie sheet.

  8. Let cookies cool on cookie sheet for 5 minutes. Then remove to a wire rack to cool completely. Cookies will store in an airtight container for up to 3 days. (If they last that long.)

     

    *I don't have a yield on this recipe because it depends upon how big you make your cookies. The photos are from my latest baking session and I was very, very generous with scooping up the dough with my tablespoon measure. My yield was about 17 very large cookies. 



    Debra Sennefelder is the author of the Food Blogger Mystery series and the Resale Boutique Mystery series. She lives and writes in Connecticut. When she’s not writing, she enjoys baking, exercising and taking long walks with her Shih-Tzu, Connie. You can keep in touch with Debra through her website, on Facebook and Instagram.

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