Canal House Thin & Chewy Chocolate Chip Cookies I found a 350 degree oven to be a better temperature for my cookies — mine browned a little too much at 375 — but this might not be the same for your oven, so start with 375 and then adjust accordingly. 10 ounces room temperature high-fat butter 1¼ cups (298g) dark brown sugar (I used light) ¾ cup (149g) granulated sugar 1 tablespoon vanilla bean paste or extract (I used extract) 2 teaspoons salt 2 large eggs 1¾ cups plus 2 tablespoons (265g) all-purpose flour 1 teaspoon baking soda 8 ounces chocolate chips *It seems like a lot, but go for it…I even used salted butter, which I don’t typically use or recommend, and the cookies were not too salty. 1. Preheat the oven to 375° (or 350º…see note above). Line baking sheets with parchment paper. Combine the butter, brown sugar, granulated sugar, vanilla bean paste, and salt in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium-high speed until light, about 3 minutes. Add the eggs and mix on medium speed until blended, about 2 minutes. 2. Whisk the flour and baking soda together, then add to the dough, continuing to mix on medium speed for 2 minutes. Stir in the chocolate chips. 3. Remove the bowl from the mixer. Using a spatula, quickly mix the dough, scraping down the sides and bottom of the bowl. Drop the batter by the well-rounded tablespoon, about 4 inches apart, onto the parchment-lined baking sheets. Bake until golden brown, 10–11 minutes. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool.
Posted on: Thu, 01 Aug 2013 22:05:47 +0000
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