February 3, 2009 not just another chocolate chip cookie
Sunday night, instead of watching the superbowl, I decided to bake…I couldn’t think of a better way to unwind after a long weekend of solo and ensemble and babysitting. I had been looking forward to baking a special cake all weekend, but little did I know the pans that I needed were 8-inch pans, and I only had 9-inch pans. After a previous fiasco caused by using the wrong size cake pan, I decided that I had better not test my luck. Instead, I decided to do what I had been longing to do for years (since I finally had my mother’s approval…thanks mommy!) – bake without a recipe. I know, I know…baking is a science! I’ve been told so by my chemistry teacher, by my mother, and I have even read it in cookbooks, but regardless, I was determined to create my own recipe. I suppose I didn’t exactly create my own recipe, rather I baked without a recipe, relying on my previous encounters with the chocolate chip cookie to guide me. This recipe is likely a combination of a multitude of chocolate chip cookie recipes: Tate’s Bakeshop’s cookie, Baked’s cookie, Tyler Florence’s cookie, etc., plus a few additions (and substitutions) of my own. I just followed my instincts and the result was a crispy, delightfully sweet, and slightly salty cookie.
Katharine’s Chocolate Chip Cookies:
2 sticks of unsalted butter
1.5 teaspoons of salt
2 teaspoons of vanilla extract
1/2 cup of unsweetened coconut
2 cups of flour
1 cup of light brown sugar
1/2 cup of granulated sugar
1 3/4 cup of chocolate chunks (60-70% cocoa content, I used Guittard)
1/4 cup white chocolate chunks (I used Callebaut)
2 large eggs
1 teaspoon of baking soda
preheat the oven to 375 degrees. line two baking sheets with parchement paper.
put flour, baking soda, and salt in a bowl. mix and set aside.
cream butter and sugars in bowl of electric mixer. add eggs one at a time. mix until incorporated. mix in vanilla.
add dry ingredients in two shifts. mix until incorporated.
mix in coconut and chocolates (by hand).
scoop by ice cream scooper (filled with approximately 2 tablespoons dough) with release handle onto cookie sheets.
bake for 12-14 minutes, until edges are slightly browned.
remove from oven. after a few minutes, transfer to wire rack and let cool.