Chewy Chocolate Chip Cookies
When I first began making attempts at the ideal chocolate chip cookie, I had a very specific consistency in mind. It had to have that initial crunch as your teeth pierced the outer-most layer of the cookie only to be greeted by the immediate, lasting softness throughout. They also had to posses the harmonious balance of salty and sweet. Thirteen batches later and after a severe bout of frustration, I found what I was looking for in this glorious concoction. Even my husband and son, who both possess the most persnickety palates I have ever encountered, willingly devoured these morsels of nostalgia with raised eyebrows and a single word: “Evil.”
10 Tablespoons Unsalted Butter, softened
1 ½ Cups light Brown Sugar, packed
¼ Cup + 1 Tablespoon Granulated Sugar
1 ¼ Cup White Rice Flour
1 ¼ Cup Sorghum Flour
1 ½ Teaspoons Baking Powder
2 ½ Teaspoons Salt
1 Teaspoon Zanthan Gum
3 Large Eggs
1 Tablespoon Mexican Vanilla
3 Cups Semisweet Chocolate Chips, preferably Guittard
Preheat oven to 350°F and line two cookie sheets with either silpats or parchment paper and set aside.
In a large mixing bowl with the paddle attachment, cream together the softened butter and the sugars until light and fluffy, about 3 minutes on high. Then add the eggs, one at a time and continue mixing until well incorporated; scrape down the sides of the bowl as necessary. Pour in the vanilla and mix for another 3 minutes. The butter, eggs and sugars will be the color of pale, taupe sand and the consistency will be that of bilious folded feathers.
In the meantime, shift together all of the dry ingredients and then pour, in two batches, into the sugar-butter mixture and continue to mix on the lowest setting for a couple of minutes. The dough should now be quite thick and very smooth. Using a wooden spoon, stir in the chocolate chips and set the dough aside for 15 minutes so as to allow the ingredients to marry.
Using a tablespoon-sized spoon, begin scooping out the dough and placing tablespoon-sized drops, spaced 2 ½ inches apart, on your prepared cookie sheets. This will give you about 6-7 cookies per sheet and will yield about 2 ½ dozen cookies.
Bake in 350°F oven, one sheet at a time, for 15-18 minutes or until the color of caramel.
Allow to cool on the cookie sheet for 5 minutes before moving the cookies to a wire rack to cool completely.
Makes about 2 ½ Dozen Cookies.
Interestingly, these are the cookies that keep on giving; they are even better the day after baking them. Enjoy!
-
Lacy
