Chan’s Chunky Chocolate Chip Chews
I couldn’t resist putting the sequence of CH’s, each followed by one of the five vowels. In any case, here it goes. You’ll need one or more cookie sheets. One will suffice, but if you have more, then you can get some sort of rotation going for increased efficiency. Once you’re ready to stick the cookies in the oven, preheat the oven to 375 degrees Fahrenheit. Have fun! I hope it turns out yummy!
1 cup softened butter
3/4 cup white sugar
3/4 packed brown sugar
2 teaspoons vanilla extract
2 large eggs
2 1/2-3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Mix flour, baking soda, and salt in a mixing bowl and set it aside (make sure you sift it around well to ensure an even dispersion of baking soda). Mix butter, sugar, and vanilla extract in large mixing bowl until smooth. Beat in eggs, one at a time, and then mix until smooth. Slowly add flour/baking soda/salt and beat into mixture. When it is smooth, add in the chocolate chips and mix. (You may want to save some chocolate chips to put on top of the cookies.)
Divide dough into two chunks, wrap both parts in plastic, and refrigerate for about 1 hour. This makes the dough harder so you have more control over what shape the cookie will be when it comes out of the oven.
After refrigeration, I decided to give my cookie cutters a test drive. So I took a small portion of the dough and rolled it out so it was approximately 1-chocolate-chip thick. Then I pressed in the cookie cutters, left them in, removed the remaining dough, and transfered the dough shapes to a cookie sheet. (I had plastic cookie cutters so I removed them before putting the cookie sheet into the oven.) I squeezed the cookie sheet into the refrigerator for 15-20 minutes to prevent the dough from spreading in the oven. After about 10 minutes in the oven, they definitely came out CHUNKY. Each shape had suddenly gained weight.
Shapes indecipherable? Well, these are the cookie cutters I used to make them:
So I gave up the cookie cutters and made normal circular cookies. If you use a 10″ x 15″ pan, you can put up to 8 2-tablespoon spheres of cookie dough on the pan without the cookies bleeding together. Then you can cover the spheres in chocolate chips, because everybody loves chocolate.
If you only have a smaller pan, it’s fine too. Just adjust accordingly as I did here.
In the end, when I deserted the cookie cutters, they turned out quite nice. This recipe usually yields about 5-6 dozen cookies. To keep them for a few days, I put them in a large air-tight container. If you want to keep the cookies on the softer side or if you slightly overcooked the cookies and want to soften them, then you can put a slice of an orange in the container with the cookies. I don’t know why or how it works, but it does. It’s just amazing.
Just looking at these makes me hungry.
~ by thechanster on 9:25 am, Sunday, June 8, 2008.