Saturday, April 24, 2010

Ultimate Stand Mixer Chocolate Chip Cookies

Springtime has gotten the best of me. I'm currently typing this up with a horrible sore throat and stuffy/runny nose, most likely thanks to all of the pollen and whatnot in the air. I baked these up two days ago when I felt the sickness coming on, so as to bake them when I was still well enough and when I was still able to taste things. I came across this recipe on Cookie Madness and they sounded really great, so I knew I had to try them. They're called "Ultimate Stand Mixer" CC cookies because you use a stand mixer to beat a ton of air into the butter, sugar, and eggs. I started out with cold butter that I beat for 5-6 minutes until creamy. Then you add the sugar and beat for another 4-5 minutes, and then add the eggs and vanilla gradually, beating again for about 4-5 minutes. You end up with an extremely delicious light and fluffy cookie dough that I honestly had trouble keeping my fingers out of.

I ended up having a serious soft spot for these cookies because they reminded me of my childhood. I think that's because their flavor is extremely similar to Tollhouse's chocolate chip cookie, which I always used to bake up with my mom when I was little. The difference is that these cookies are wonderfully thick and chewy. When I was little, the Tollhouse CC cookie was the best thing in the world to me, but in recent years, I've found that they're just too thin and crispy for me. I like a nice, thick cookie, and these cookies have that. I don't think these beat my current favorite CC cookie, the Cook's Illustrated CC cookie with that wonderful browned butter flavor, but they're still really great cookies with the traditional CC cookie flavor.

Ultimate Stand Mixer Chocolate Chip Cookie (W. Richard Stevens' recipe. A more printer friendly recipe here.)
Makes about 30-35 cookies

  • 1 cup (2 sticks) unsalted butter, room temperature (as I said, I just started out with cold butter)
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour (Generally I fluff up the flour and then measure, but I packed a little bit more flour into my measuring cups than usual. This helps to make the cookie thicker. Just know that the heavier handed you are with the flour, the thicker the cookies will be.)
  • 1 1/4 teaspoons baking soda
  • 2 cups walnuts, coarsely chopped (I omitted)
  • 3 cups chocolate chips (I just put in enough for my liking)
  1. Sift together the flour, baking soda, and salt. Set aside.
  2. Beat butter using a stand mixer at medium speed until it is lighter and clings to the bowl (30-45 seconds). (If starting with cold butter, beat until creamy, about 5-6 minutes.) Keeping the mixer at medium speed, add the sugars in a steady stream. Cream the sugars and butter for 4-5 minutes, until light and fluffy. Scrape down the bowl as needed.
  3. Whisk the eggs and vanilla together in a small bowl. Add the egg mixture very gradually, keeping the mixer on medium speed. Continue to beat 4-5 minutes.
  4. Turn the mixer down to the lowest speed and gradually add the dry ingredients. Add the walnuts and chocolate chips just before the flour is completely incoporated. Mix just until the dough comes together.
  5. Shape the dough into golf ball-sized balls and place on a baking sheet. Place in the refrigerator for at least 6 hours or overnight. Remove and let warm for 30 minutes at room temperature. Flatten slightly into hockey puck-like shapes. (Alright, I must admit...I didn't follow this exactly. I refrigerated all of my dough together over night, and then just scooped dough onto a cookie sheet. I didn't leave them out for 30 minutes, I basically put them in the oven from the refrigerator. I also didn't flatten them. But I do this because I like the thickest cookie possible.)
  6. Bake at 400 degrees F for 8-10 minutes. Let cool for 5 minutes on the sheet, then remove to wire racks. (400 degrees was a bit too high for my cookies. I turned down to 375 and it was perfect.)

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