Friday, December 12, 2008

Soft and Crispy Chocolate Cookies

Nic says he's not a picky eater, but at least once a day he says, "I don't really like..." This week that sentenced ended in "bready cookies." I have no idea what that means, but apparently he doesn't like biscotti or italian sesame seed cookies or gingerbread cookies. So basically he didn't like any of the cookies I was already baking. But I was feeling generous so I agreed to make a batch of his favorite chocolate cookies from his mom's cookbook. The oven was already preheated, I guess.

This was my second time attempting to make these. They are not the easiest cookies to make, but they are ridiculously delicious and chocolately. I think getting them to turn out is dependent on three major factors. 1) Let the dough get really cold. The recipe says to let the dough chill in the fridge until "firm, about 1 hour." Just leave it in over night. That's the only way I can figure to be sure it is cool enough. If it's not cool enough, these will not turn out. 2) Make the cookies into small balls. The recipe says 1 inch in diameter. Don't go over that size or the cookies don't spread out and cook evenly. 3) Make a small batch the first time to test your oven. These cookies are perfectly done for about a 1 minute window. The first batch I put in was not cooked enough and ended up soggy. The second batch was perfect, crispy and wafer like on the outside with a slightly soft center. The recipe says to bake 8 minutes on 350, but in my oven it took 12 minutes for these to be done. Maybe I should go buy that oven thermometer Alton Brown keeps telling me I need...

Well here's the recipe, good luck. As a funny aside, after making these I saw a little note at the bottom that the recipe originally came from Martha Stewart! I haven't made a Martha Stewart recipe since my mom and I almost killed our family with toxic decorations she told us to put on gingerbread cookies (apparently the cookies were only intended as decorations...). I also got a kick out of the fact that Martha apparently named them "Grammy's Chocolate Cookies." I can't picture Martha having a Grammy.

"Grammy's" or Soft and Crispy Chocolate Cookies
Apparently adapted from Martha Stewart via Miss Andrea

2 cups all purpose flour
3/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 tsp. vanilla extract

-In a large mixing bowl, sift together flour, cocoa powder, baking soda, and salt.
-In the bowl of a stand mixer, cream together the butter and the sugar until fluffy, then add the eggs and vanilla.
-Turn the mixer on low speed and gradually add the dry ingredients to the butter mixture.
-Cover bowl with plastic wrap and chill in the fridge at least one hour, but preferably overnight.
-Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
-Pinch off a small piece of the dough and roll into a 1 inch ball. Dip the top of the ball in granulated sugar. Place on baking sheet. Leave 1 1/2 inches between cookies, they will spread out a lot.
-Bake cookies 8-12 minutes, or until spread out and slightly puffed in the center. (The cookies will "fall" after baking, which gives them the appearance pictured).
-Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.


Vintage Gal said...

Oh those look so good with Hot Cocoa or tall glass of milk! Thanks for the inspiration.

Jim and Ginger Ravella said...

Those are the BEST cookies ever. And Andrea had the nack to make them just right. Just like you described the window of just right is very small and none of Andrea's friends seemed to be able to make them. Kate the pictures of them look perfect and I just wanted to pour a glass of milk and have one. Andrea is proud of you!

Patrice said...

Those look really good.....thanks for the recipe.