Thursday, May 22, 2008

Chocolate Chip Cookies

I loved the double tree hotel Chocolate chip cookies which my husband gets for me from the hotel. I wanted to try the cookies at home. Remember, I've never baked cookies at home. I've always eaten them store-bought or if someone makes. Anyways, I bought all the ingredients needed and started to assemble them on my kitchen counter. The recipe called for butter to be mixed with sugar. I take 3 sticks of butter put it in a bowl and start my electric hand mixer. I got this really cheap mixer for 5$ when I was a student and it worked fine all the while. I should have been smart to think of getting the butter to room temperature before I start whisking with my electric mixer :) I used it and fumed the mixer. Yes I fumed it. It smoked and went dead in the process. So here I am stuck with a mixer which has the cookie dough half way mixed. In dismay, I went to the nearest grocery store which would be Cub Foods and bought a mixer came back home and completed the recipe. In the process of mixing I did realize that the dough was really a lot and realized looking at the recipe that it makes 3 dozens. :) My first batch of cookies were too hard. I did not know that you were supposed to take the cookies out really when it browns a little (even though the recipe says so). Second batch came out too soft since I really took them out 3 min earlier than the time. Third batch of perfect. At last I was able to enjoy delicious cookies.

Here is the recipe and the lessons I learned.

2 1/4 cups all-purpose flour
1/2 cup old-fashioned (rolled) oats ( I used the regular oats)
1 1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter
3/4 cups granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon juice
3 cups semisweet Ghiradelli chocolate chips
1 1/2 cups chopped walnuts

Grind Oats in a food processor until fine. Combine grind oats with flour, baking soda, salt adn cinnamon in a medium bowl.

With an electric mixer, cream butter in large bowl. Add both sugars and beat on medium for 2 minutes.

Add eggs one at a time, beating well after each addition. Add lemon juice and vanilla; mix well. Stir in flour mixture, mixing well. Add chocolate chips and nuts and stir to just combine.
Drop by 1/4 cupfuls on non-stick baking pans to ungreased cookie sheet, 2 to 3 inches apart.
The cookies will be much better if you freeze overnight and cook the next day, but you could do them imm. too.
Bake for 13 to 15 minutes or until lightly browned around the edges. Cool; transfer to wire racks and cool completely. Store in tightly sealed container .

Lessons Learned
  • Cookies will look uncooked but turn off and get them out of the oven before you burn them
  • Always follow the recipe if you are doing it the first time. Modify as needed the second time.
  • Do not force your mixer to turn if it does not want to. You will burn it.
  • Read the instructions on how much you are cooking

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