I've gushed about this chef several times here on this blog, so I won't profess my adoration again. Instead I'll share his chocolate chip cookie recipe with you...or at least my slightly adapted version of his chocolate chip cookies.
Last night, sleepy from a lack of shuteye the night before, I cozied up on the sofa with a blanket and a cup of tea to watch an annual awards show celebrating the best in last year's movies. Five minutes after I sat, and was comfortable, I felt the urge to make cookies. And so I did. I enjoyed one and saved the rest for the post-ice rink treat this week. They are good, really, really good, and if you need a cookie this week, like I did last night, make these!
Have a great day, friends!
Chocolate Chip Cookies, slightly adapted from Michael Smith
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/4 tsp. salt
1 tbsp. cocoa
1/2 cup butter, softened
1 cup brown sugar
1 tsp. pure vanilla extract
1 cup chocolate chips
~ Preheat your oven to 375F.
~ Whisk together the flour, baking powder, cocoa and salt and set aside.
~ Using a stand mixer, cream the butter and sugar together until smooth. If you don’t have a stand mixer, beat vigorously by hand in a mixing bowl.
~ Add the egg and vanilla and beat until combined. Scrape down the bowl and gradually add the flour mixture, beating just until combined.
~ Stir in the chocolate chips. Using a spoon, scoop out a ball of dough, roll it a moment in your hands and then drop it onto a lightly greased cookie tray. Slightly flatten the balls but leave lots of room in between to allow the cookies to expand.
~ For a soft, chewy cookie, bake for exactly 12 minutes. Allow to cool for 2 minutes and remove from tray to a cooling rack, to cool further.