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Thursday, February 10, 2011

Bex Deluxe Triple C's (Chocolate Chip Cookies)

I've always disliked how inundated January is with weight-loss tips and must-have exercise equipment and fitness routines and recommended healthy snacks foods. I subscribe to mostly food/cooking magazines, and the hypocrisy of January's low-fat chickpea salads with lighter dressing is made all the more nefarious by the spate of December's best Christmas cookies EVER recipes, in close-up, full-color photos that essentially force me to don aprons daily and buy butter in bulk. Those marketeers have got my number.


But there's one cookie that I make year-round, never mind the delectable December duress. A cookie I have, in all the modesty I can muster, perfected. I've picked up a few tips here and there: Heather (who can go from zero to cookies in ten minutes) first introduced me to more-brown-than-white-sugar, Morgan and Carson shared an article with invaluable cookie-baking tips, and I picked up on Adriane and Tom's tendency to refer to this great American tradition as "CCC's." These things combined, with my own quest for the perfect see-see-see, have aided in the composition (and completion) of my masterpiece.

Here are the tips that make any CCC recipe even better:
  • Double the recipe. If you're going to take the time for homemade, go ahead and make a lot, because chocolate chip cookie dough freezes beautifully, and it's great to have on hand for unexpected company or a last-minute dessert. (I freeze a dozen dough-cookies per quart-sized Ziploc and feel the security that only chocolate prepearedness can bring).

  • Chill the dough--it keeps it from spreading too thin when it bakes, and is part of what makes the cookie crackle beautifully.
  • Lower the temperature and lengthen the time in the oven, for a softer, more chewy-gooey cookie. A good rule of thumb is to add two minutes for every 25 degrees lower.
  • Always use room temperature butter, and even room temperature eggs (if you remember to set them out in advance). They'll blend better and maximize the amount of air you can whip into the dough, which makes the cookie less dense and more moist.
  • Bake on aluminum, or something shiny--dark pans almost always burn the bottom of your cookies.
  • I change the sugar ratio (which is usually equal parts white and brown sugar) to one part white, two parts brown--makes it a little richer. Mmmmm.
  • I always add whole wheat flour, which gives the cookie some texture and substance, using the ratio one part whole wheat to two parts white (in this recipe, the whole wheat flour is slightly greater than that). Plus, (hello!) healthy!
  • Add more chocolate. Duh. To quote my chocolate-worshiping father-in-law, "I want a cookie with just enough dough to hold the chocolate together." Amen.
I was going to take a picture of myself eating a Bex Deluxe cookie, but candid eating photos never look good (I'm one step behind this Facebooking generation that has somehow mastered the art of photographing oneself flatteringly), so this picture will have to suffice. I added the Lego R2-D2 as a point of reference. You're welcome.

Shout out to Shanna M. for this beautiful photo!!!




PS- If you are in the mood for my other favorite CCC, try Mrs Field's recipe.

1 comment:

  1. I never even bake them, they are that good!:) I eat them right out of the freezer. YUMMO! And yes Bec, I ate all three ziplocs. Best Chocolate chip cookies EVER!

    Hanna

    ReplyDelete

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