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I have made a lot of "standard" chocolate chip cookies from old-fashioned recipes before, but when I saw a new recipe in the March 2012 issue of Bon Appetit, I knew I have to try it out! These cookies are supposed to be different in that they have crunch edges and soft centres.
Here is the recipe (taken from the magazine):
"Chocolate Chip Cookies
Active 20 minutes Total 1 hour
<ul><li>1 cup plus 2 tbsp. all-purpose flour</li>
<li>3/4 tsp. kosher salt</li>
<li>1/2 tsp. baking powder</li>
<li>3/4 cup (1 1/2 sticks) unsalted butter, room temperature</li>
<li>3/4 cup (packed) light brown sugar</li>
<li>1/4 cup sugar</li>
<li>1 large egg, room temperature</li>
<li>1/2 tsp. vanilla extract</li>
<li>1 cup semisweet or bittersweet chocolate chips</li></ul>
Arrange racks in upper and lower thirds of oven; preheat to 425.
Line 2 baking sheets with parchment paper.
Whisk flour, salt, and baking powder in a small bowl.
Using an electric mixer on medium-high speed, beat butter and both sugars in a large bowl until well-combined, 2-3 minutes. Add egg and vanilla; beat on medium-high speed until mixture is light and fluffy, 2-3 minutes. Add dry ingredients, recuse speed to low, and mix just to blend. Fold in chocolate chips.
Spoon heaping tablespoonfuls of dough onto prepared baking sheets, spaced 1 1/2" apart. Bake, rotating pans halfway through, until edges are golden brown, 6-8 minutes. Transfer to wire racks and let cool."
These cookies were DELICIOUS. I loved the crispy edges and soft centres. They were a bit too sweet for my taste, though, so I`m thinking of cutting out some of the sugar for next time. Another thing is that you *really* need to keep an eye on these cookies - the baking temperature is high, so they burn really fast! I found that 6 minutes was the perfect amount of time for them to bake in my oven, though if you try this recipe yourself, you might want to check on the cookies ever 2 minutes. Overall, I love this recipe - it`s a great twist on a classic chocolate chip cookie. :)
<strong>Do you bake cookies at home, or do you prefer to buy them at a grocery store or bakery?</strong>
***Photo is my own; please do not take. Recipe from the March 2012 issue of Bon Appetit (p. 48).