{"id":262,"date":"2011-06-02T15:03:40","date_gmt":"2011-06-02T19:03:40","guid":{"rendered":"http:\/\/www.sarahmorganart.com\/wordpress\/?p=262"},"modified":"2011-06-02T15:05:10","modified_gmt":"2011-06-02T19:05:10","slug":"the-perfect-cookie","status":"publish","type":"post","link":"http:\/\/www.sarahmorganart.com\/wordpress\/?p=262","title":{"rendered":"The Perfect Cookie"},"content":{"rendered":"
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My "Tweeked" Perfect Chocolate Chip Cookie<\/p><\/div>\n

For many years I have been on a quest to find the perfect chocolate chip cookie.\u00a0 When I got the Neiman Marcus Cookie<\/a> email in college, I thought I had found it.\u00a0 I made these cookies for years, and got rave reviews for them.\u00a0 Then, a few years ago, my sister turned me on to Cooks Illustrated<\/a>.\u00a0 I had noticed the magazine covers for years – I’m an artist, how could I not?\u00a0 But I had never picked one up.\u00a0 Once I realized that Cooks Illustrated is like the Consumer Reports of cooking, I was hooked (that, and the hand drawn illustrations).\u00a0 While I never bought a magazine subscription, I did get an online subscription, and every cookbook I owned began collecting dust.<\/p>\n

The Perfect (or Classic) Chocolate Chip Cookie<\/strong><\/p>\n

People that have tried this recipe have said it’s the best chocolate chip cookie they’ve ever had.\u00a0 There are a couple of steps that are a little time consuming, but they really make a difference.<\/p>\n

1 3\/4 cups (8 3\/4 ounces) unbleached all-purpose flour<\/p>\n

1\/2 teaspoon baking soda<\/p>\n

14 tablespoons (1 3\/4 sticks) unsalted butter<\/p>\n

3\/4 cup packed (5 1\/4 ounces) dark brown sugar<\/p>\n

1\/2 cup (3 1\/2 ounces) granulated sugar<\/p>\n

1 teaspoon table salt<\/p>\n

2 teaspoons vanilla extract<\/p>\n

1 large egg<\/p>\n

1 large egg yolk<\/p>\n

1 1\/4 cups (7 1\/2 ounces) semisweet chocolate chips or chunks (Ghiradelli 60% Cacao Bittersweet Chips<\/a> are recommended)<\/p>\n

3\/4 cup chopped pecans or walnuts, toasted (optional)<\/p>\n

It sounds like any other cookie recipe, only you brown the butter (adds a nuttier flavor), and then go through a mix\/rest, mix\/rest, mix\/rest progression with the sugar\/butter\/eggs mixture to give some toffee flavor (making sure the sugar is fully dissolved).\u00a0 And like I’ve said, the results are near perfect.\u00a0 Near perfect.\u00a0 Yes, I decided to make a few changes to what is already a delicious cookie.\u00a0 Where do I get the nerve?\u00a0 I’ve made these cookies enough to notice that they get a little crumbly after a few days (yes, sometimes they last a few days).<\/p>\n

My Tweeked Nearly-Perfect Chocolate Chip Cookie<\/strong><\/p>\n

12 1\/2 ounces flour (1 cup + 1 or 2 tablespoons unbleached all-purpose flour, 1 cup oat flour, and 1\/2 cup whole wheat flour)<\/p>\n

1\/2 teaspoon baking powder<\/p>\n

1\/2 teaspoon baking soda<\/p>\n

14 tablespoons (1 3\/4 sticks) unsalted butter<\/p>\n

1 cup packed (7 ounces) dark brown sugar<\/p>\n

1\/2 cup (3 1\/2 ounces) white granulated sugar<\/p>\n

1 teaspoon sea salt<\/p>\n

2 teaspoons vanilla extract<\/p>\n

2 large eggs<\/p>\n

1 1\/2 – 2 cups semisweet chocolate chips (+ a handful extra to press into the top of the unbaked cookie for that blue-ribbon look)<\/p>\n

1 cup finely chopped pecans (I always forget to toast them)<\/p>\n

I baked these at 350F for 13 min, on parchment paper on a pizza stone.\u00a0 They don’t look done when you first pull them out of the oven, (they are a little shiny looking in the middle, and they don’t really get brown).\u00a0 I let them cool for a few minutes on the stone before I slide the parchment paper onto a cooling rack.\u00a0 I tried a cookie while it was still warm, and it was delicious!\u00a0 The real test will be to see if they hold up after a few days – if they last that long.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

For many years I have been on a quest to find the perfect chocolate chip cookie.\u00a0 When I got the Neiman Marcus Cookie email in college, I thought I had found it.\u00a0 I made these cookies for years, and got rave reviews for them.\u00a0 Then, a few years ago, my sister turned me on to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[39,41,38,40],"_links":{"self":[{"href":"http:\/\/www.sarahmorganart.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/262"}],"collection":[{"href":"http:\/\/www.sarahmorganart.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sarahmorganart.com\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sarahmorganart.com\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sarahmorganart.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=262"}],"version-history":[{"count":9,"href":"http:\/\/www.sarahmorganart.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/262\/revisions"}],"predecessor-version":[{"id":271,"href":"http:\/\/www.sarahmorganart.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/262\/revisions\/271"}],"wp:attachment":[{"href":"http:\/\/www.sarahmorganart.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sarahmorganart.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=262"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sarahmorganart.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}