The Chocolate Chip Cookie

IMG_4661

*The Chocolate Chip Cookie*

I had several other post ideas lined up before this one, but this could not wait.

This is the best cookie ever.

And here is how you do it:

Recipe: From America’s test kitchen.

  • 14 tbsp unsalted butter
  • 3 1/2 oz. granulated sugar
  • 5 1/2 oz. brown sugar (I used a 50/50 combo of light and dark)
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 whole egg, 1 egg yolk
  • 8 3/4 oz. bleached or unbleached AP flour
  • 1/2 tsp baking soda
  • 1 1/4 cup Ghirardelli semi-sweet chocolate chips

Equipment needed: Kitchen scale, pan, bowl & stand mixer/hand mixer/fork and a bowl

Directions:

1. Melt 10 tbsp of butter on medium low heat. Watch for the bubbles, which will start to pop very rapidly. After a few minutes, you’ll see the brownish solids. Remove from heat, and add remaining 4 tbsp butter, and mix in pan until dissolved.

IMG_4642IMG_4644

2. Put clarified butter in the fridge.

IMG_4645 (2)

3. Go eat dinner. Or go do something else. Forget you’re going to make chocolate chip cookies for a couple of hours. This step is important because most people on the quest to make chocolate chip cookies want them immediately. There is nothing that comes closer to knowing the feeling that you are slowly aging than having to wait to eat chocolate chip cookies because one of the ingredients needs to cool down. So go do something interesting and distracting.

4. Now that you’re back, scoop the cooled butter into the bowl of a stand mixer with a paddle attachment. (Or a hand mixer, or a perfectly good fork and bowl will do, too.)

IMG_4646

5. After weighing the sugars, add them to the butter, along with the salt. Mix for about a minute, and then let rest.

IMG_4647

6. In a separate bowl, weigh the flour, and whisk in the baking soda.

7. Add eggs to the mixer and mix for a minute or two until combined.

IMG_4648

8. Add the vanilla to the butter/sugar mixture, and mix until just combined.

IMG_4650

9. Remove the bowl from the stand attachment, and fold in the flour mixture.

IMG_4651

10. Pre-heat oven to 375 Fahrenheit.

11. When the cookie dough is at a point where you can still see lots of flour and it looks under-mixed, add the chocolate chips.

IMG_4652

12. Fold the batter together only a few more times, you should still be able to see several streaks of unmixed flour in the batter.

IMG_4653

13. Place parchment paper on top of a cookie sheet, and with an ice cream scoop, scoop out the cookie dough onto the sheet, no more than 8 at a time. (Spread out in a three-two-three pattern.)

IMG_4654 (2)

14. Bake for about 12 minutes, until crisp golden brown edges, and soft and cakey in the middle.

IMG_4655

IMG_4656

15.Wait until they are fully cooled to— Yeah, right.

IMG_4662

Halo of white light. All hail. Just kidding, something was wrong with the camera.

These are the best cookies in the entire freaking world.

Advertisements

Banana Bread and Cream Cheese Frosting (optional)

This is the story of ten small, ripe bananas.

They sat on the dinner table in the fruit bowl, next to four gigantic mangoes the size of my head. It’s summer here in the southern hemisphere, and it’s hot and humid–the perfect season for mangoes and summery fruit.

Though we bought them at the same time, and around the same level of ripeness, the mangoes are still hard, and will probably take another week to ripen. But the bananas, which were green when we got them, started to get yellow almost instantly, and within just two days of the mangoes’ company, boasted several brown spots, teetering precariously on the edge of ‘ripe’ and ‘overripe’.

I kept twitching every time I looked over at the dinner table.There were ten of them. And only two of us. We cannot eat ten bananas in one day.

Finally, this morning, I stood in front of them, deciding their fate.

“We are bananas.” They seemed to say.

“No,” I imagined answering them, in the wizened voice of Mr. Miyagi,  “No, you have all ripened much too quickly. Some of you will stay behind. But for most of you, the path forward is clear. We all think we are one thing. But we are actually waiting to be transformed into something else. You are not bananas. You are banana bread.”

“Ah” they seemed to respond. “Now it all makes sense. Please, sensai. Help us to fulfill our destiny.”

And so I looked online, and helped seven of the ripe bananas fulfill their destiny. They became banana bread, and lived happily ever after in my belly.

*

The following recipe was adapted from: http://sallysbakingaddiction.com/2013/05/29/best-ever-banana-bread-with-cream-cheese-frosting/

banana bread

Banana Bread

Set oven at 175C (350F). Mix the wet ingredients in a large bowl with a fork:

  • 1/2 cup room temperature unsalted butter
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/3 cup yogurt
  • A little over 2 cups of ripe, mashed bananas (I used 7 small ones)
  • 1.5 tsp vanilla extract
  • 1/4 tsp almond extract

Mix the dry ingredients in a smaller bowl.

  • 2 cups AP flour (or cake wheat flour)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp of ground allspice

Add the dry ingredients to the wet ingredients, and keep stirring with the fork until the batter comes together.

Butter a loaf pan, and pour the batter into the loaf pan. Stick in oven for 65 minutes (but keep checking it by inserting a knife inside). I didn’t need to add aluminum foil at the halfway point. I don’t think this needs cream cheese frosting, because it’s really good on it’s own, but it will certainly enhance the flavor; though it might tip this from being ‘possible to call it breakfast’ to ‘most definitely dessert’.

Cream Cheese Frosting

  • Put half a tub (4oz) of cream cheese in a bowl.
  • Add about 4-5 heaped teaspoonfuls of powdered sugar.
  • Mix together with a fork and taste for sweetness. (If too sweet, add more cream cheese.)
  • Add a dash of vanilla extract.
  • Add food coloring if you want it to be fun. I sometimes draw pictures on the set frosting with melted chocolate and a ziploc bag doubled as a piping bag.
  • Spread onto this, (or literally any baked good you wish to make even better.)

*

The smell of this banana bread wafting through the apartment was so enticing, I shamelessly didn’t wait for my husband to get home before trying a slice. I shamelessly didn’t even wait to “let it cool” or finish this post to try a slice. I did, however, take a grainy cellphone picture.

The banana bread hit the spot–It was moist, sweet, light, and yet oddly filling. In the future, I would reduce the sugar by just a tiny bit. But most banana bread recipes call for a full 1 cup of sugar to 2 cups of flour, so this is just my personal taste; and maybe the fact that I added a few more mashed bananas than needed, and there were no pecans to contrast the sweetness.

I would definitely make this recipe again. The bananas are happy. I am happy.

Now I have to figure out the destiny of the other three.

bananas on mangoes