Chocolate chip cookies “the mark”
Posted on March 21, 2012
We ate a little but it was just not the same as it was on Sunday (neither of us excepted it to be). But in the end I was still hungry So entering Ashley’s turf of making chocolate chip cookies seemed reasonable at 9pm. I looked up a couple YouTube videos and saw that most of the ingredients we already had so I started. Let me tell you…Ash was all over me (not that kind of way) but the “I wouldn’t modify baking recipes,” kind of way:) She literally stood over and watched and laughed and promised not to clean up after my mess…which was fine cause I was on a mission to make some bomb chocolate chip cookies. I call these ‘the mark,’ because I believe I nailed it especially since baking for the first time
Here is what I used:
- 1/2 cup unsalted butter
- 1/4 cup lightly salted french butter (I bought from the Creamery in Pike Place)
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla extract
- 1 whole large farm fresh egg (truly farm fresh from Vashon Island)
- 1 large egg yolk (farm fresh)
- 2 cups all purpose flour
- 1/2 tsp baking soda (the kind in your fridge)
- 1 cup chocolate chip cookies (I don’t really like chocolate that much in my cookies)
- 12 small marshmallows
First: PRE-HEAT oven to 325 degrees.
Then with a white mixing bowl I added the brown sugar, white sugar, whole egg and just the yolk of the other. With a mixer I mixed all those together. Then…since I have seen Ash make several attempts (both successful and not) I know one of the tricks is that the butter has to be at room temperature. And since the butter was straight from the fridge I placed the butter in a zip lock bag and heated slightly over hot water in pot on the stove top. As the butter melted, I place the butter in a 3/4 cup measuring cup to let the butter return to a soft state (done!….Ash was looking at me like I was crazy…but check out what happens next:)
Almost every recipe calls for salt…but instead I used the slightly salted french butter as the replacement:) Yeah ya! modified!
Once the butter returned to a soft state I mixed in with the other ingredients.
Now this part is kind of tricky and so I used a sifter (you have to sift the flour and baking soda…I don’t know why); while sifting and mixing at the same time…takes about 2 – 3 minutes. I do not know what would have happened if I just poured in the flour and baking soda except probably Ash laughing (nice try:)
After the sifting I added the 2 tsps of vanilla extract and mixed again.
Then I added the roughly 1 cup of chocolate chips (Nestle) and about 12 marshmallows. I do not know how I feel about marshmallows but they were right in front of me and I wanted to differentiate my cookies from Ashley’s
By now the oven was pre-heated and with a table spoon I scooped into the mixing bowl and rolled about 12 cookie balls.
I placed the cookie dough on parchment paper and placed into the oven for 10 minutes…Ash says our oven sucks, so yours might be quicker.
I checked back after about 10 minutes to find “the mark,” cookie born into legend.
Take that Ash