photos: gourmet magazine
Even though some of my blog friends have asked that I keep the food blogging to a minimum due to the fact it makes them hungry, I respectfully say...life is short and food is one of it's greatest pleasures, get over it.
Gourmet Magazine has posted an article about "FAVORITE COOKIES 1941-2008"
There are photos, recipes and all the fun stuff that goes with it. Good stuff. Now granted some of the "cookies" featured are actually bars or some other kind of concoction that doesn't feel like a traditional cookie, but I'm not complaining. Trust me. Flour, sugar, butter, eggs, it's all good times. You have to check it out.
The biggest problem for me is that now I have a bunch of new recipes I want to try. Still, my favorite has to be a classic, gooey chocolate chip cookie and the ever basic yet very tasty butter/shortbread cookie. Don't get me wrong, I have yet to meet a cookie I have not enjoyed in one way or another (except the ones that try to be "healthy") but I'm a bit old fashioned when it comes to my comfort cookies.
Do you have a favorite recipe? Share.
ONE of my favorite Chocolate Chip Cookie recipes that I found:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
(adding nuts is up to you)
1. Preheat your oven to 325 degrees. Grease cookie sheets or you can also line them with parchment paper.
2) Sift together the flour, baking soda & salt; set aside.
(Some people say that for a chewier cookie you shouldn't sift the flour. It's a personal choice. You should use an extra yolk, don't over beat the eggs and real butter for maximum taste & chew)
3) In a medium bowl, cream together the melted butter, brown sugar & white sugar until well blended. Beat in the vanilla, egg & egg yolk until light & creamy. Mix in sifted ingredients until just blended. Stir in the chocolate chips by hand (and nuts if you care) using a wooden spoon. Drop cookie dough balls (this is up to you how big you want the cookies to be. I prefer a larger cookie) onto the prepared cookie sheets. They should be appox. 3" apart.
4) Bake for 15-17 minutes in your preheated oven, or until the edges are lightly toasted. Cool on baking sheets (if you can wait. I can't...) for a few minutes before transferring to wire racks to cool completely.
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