"Baked" Chocolate Chip Cookies

Next up: Chocolate Chip Cookies from Baked: New Frontiers in Baking.

In terms of ingredients, the recipe uses twice as much brown sugar as white sugar which consequently results in a softer cookie due to the moisture in the brown sugar. You are also told to chill the dough in the fridge for at least 6 hours, presumably so that the flavors can meld and deepen.

After chilling, I found that the dough was still really sticky so I had to work fast to form it into balls and get it onto the cookie sheet. Once it was in the oven, I then noticed that the dough spread a LOT, so make sure you leave enough space between each dough ball. Otherwise, they'll start to meld together like The Blob.

Once baked, the cookies had crispy edges and chewy middles. They were also very flat, but from what I've seen on other blogs, this is usually how they turn out.

While they had a nice texture, they were too flat for my liking. I prefer cookies that are a little thicker and denser. In addition, that caramelly taste that I desire in my cookies just wasn't there.

So, the search continues.

"Baked" Chocolate Chip Cookies (from Baked: New Frontiers in Baking)

2 1/4 c. flour
1 c. firmly packed brown sugar
1/2 c. white sugar
1 tsp. salt
1 tsp. baking soda
1 cup unsalted butter
2 tsp. vanilla
2 eggs
2 2/3 c. semisweet chocolate chips

In a large bowl, whisk together the flour, salt, and baking soda. Set aside.

Beat together the butter and sugars until light and fluffy, at least 3 min. Scrape down the bowl and add in the eggs, one at a time, until completely incorporated. The mixture will look light and fluffy. Add in the vanilla and beat in for 5 seconds.

Add in half of the flour, mix for 15 seconds, then add in the rest of the flour gradually until just moistened. Fold in the chocolate chips with a wooden spoon. Cover the bowl tightly and chill in the refrigerator for at least 6 hours.

Preheat the oven to 375F. Line and/or grease two baking sheets. Roll the dough into a ball the size of 2 Tbsps. Place them on the baking sheets about 1 inch apart, and press down just slightly with your palm (I found that this step wasn't necessary). Bake for 12-14 min. (I baked mine for 15 min.) until the edges of the cookies are golden brown and the tops just start to darken.

Remove from the oven and allow to cool for at least 10 min. Then, remove to another surface to finish cooling.

*I found this recipe on the Crepes of Wrath blog.

Great CCC Quest of 2011:
Olive Oil Chocolate Chip Cookies

This recipe is linked to:
Themed Bakers' Sunday
My Meatless Monday
Midnight Maniac's Meatless Monday
CCC Round-Up