My favorite cookie recipe

I’ve had this cookie recipe ever since I was in university and when used with proper ingredients it never failed me. Problem is I can’t find good chocolate chips in Kuwait. My favorite used to be Baker’s Semi-Sweet Chocolate Chunks but all I can find in Kuwait are the Nestle and Hershey ones which suck. Anyway I baked some cookies today (used the Hershey chocolate chip) and I think they came out a 2.5 out of 5. I might be able to score a 3 if I use better brown sugar next time but it would still be a hopeless case without the proper chocolate. Maybe I should just order packs from Amazon..

My favorite cookie recipe

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

3/4 cup (150 grams) white sugar

1 1/4 cups (270 grams) firmly packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

3 3/4 cups (525 grams) all-purpose flour

2 teaspoons (10 grams) baking soda

1 1/4 teaspoons (6 grams) baking powder

1/2 teaspoon salt

2 cups (375 grams) semi-sweet chocolate chips

Preheat oven to 165 degrees celsius. Line two large baking sheets with parchment paper (or use non stick cookie pans).

In a mixing bowl cream the butter. Add the sugars and beat until well combined. Beat in eggs one at a time making sure to beat well after each addition. Add vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the dry ingredients to the egg mixture and beat until just incorporated. Stir in the chocolate chips and nuts, if using. The cookie mixture will be moist and hold together.

Using two tablespoons, drop about 2 tablespoons of dough (38 grams) on the prepared baking sheets. Do not flatten cookies. Bake on the center rack of oven for 12 minutes, or until golden brown and still soft when gently pressed.

Makes about 48 cookies.

Dec 8, 2008

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20 Comments, add your own...

1. .grg | December 9th, 2008 at 12:03 am

hershey chocolate chips = brown plastic
2. moose | December 9th, 2008 at 12:20 am

make us some plx
3. gman | December 9th, 2008 at 12:53 am

at least no junkfood like normally ;-)
4. lfc-q8 | December 9th, 2008 at 1:08 am

testing the new kitchen :) mabrook
5. SmoKeY | December 9th, 2008 at 1:44 am

am i sensing a choowy goowy rivalry?!? :)
6. FatBoy | December 9th, 2008 at 2:59 am

Yeah we need better chocolate chips.
How about breaking a chocolate bar into small chunks?
Would it work?
I never try baking, just cooking and sushi :)
7. liliuokalani | December 9th, 2008 at 3:52 am

why don’t you just use your favorite type of chcolate and break it down into chocolate chunks?
8. NXS | December 9th, 2008 at 7:27 am

I had a friend in Kuwait told me once that she does ship from my favorite place as I use their flour and order from their catalogue, even it is more expensive BUT it is worth it wasting your time and energy,,,
http://www.kingarthurflour.com

Some healthy hint you can substitute ½ cup with whole wheat flour. Flax seeds, ( if you add flax seed reduce the butter) also try the same recipe with different nuts.

There was a place in Salmyeh next to the first pizza place the one which had all small appetizers I forgot the name and Waleed toys, I’m sure all gone? You forgot to add to drop them far from each others as they expand before baking and you can use ice cream scoop easier, I use my clean hands faster. ** If you are using salted butter, omit the salt in the recipe.

I do recall that Sultan center has Lindt bricks and you can break it into pieces, I like the one over 60-70% cocoa. Try white chocolate too.

http://www.worldwidechocolate.com/shop_lindt_page0.html (Sahteen) Good quality & home made cookies has less junky stuff to make you gain weight, so enjoy
9. Komsomol | December 9th, 2008 at 9:31 am

Is just missing a spike of cannibas sativa to really bring out the flavor.
10. Mark | December 9th, 2008 at 10:15 am

liliuokalani: it would melt…
11. moe | December 9th, 2008 at 10:54 am

use semi sweet nestle toll house chocolate chips
12. Southerner | December 9th, 2008 at 11:22 am

Mark, where’d you go for university?
13. Realist | December 9th, 2008 at 12:24 pm

Add some demerara sugar. American chocolate sucks, break some fine swiss chocolate into little chunks and you will be amazed at the difference.
14. kryptonite | December 9th, 2008 at 2:32 pm

tastes awful.. somethings seriously wrong with you.

anyways, i’m out like Mark’s taste buds
15. A&B | December 9th, 2008 at 3:14 pm

sulk and moan even at ur own food lool
16. Teach | December 9th, 2008 at 6:18 pm

Do you wear nothing but a frilly apron and white hat when you make them Mark?
17. Cookie.Monster | December 9th, 2008 at 6:53 pm

aaahhh and he cooks too :I just like tonyyyyy !

LOL !

But can you make somthin like this ?

:I
18. Fhaid | December 10th, 2008 at 12:24 pm

Mark, why don’t you break some of your favorite chocolate, freeze it for an hour or so before cooking, and later add it to the mix, it wouldn’t melt, and if it did, it won’t melt as fast. Just an idea..
19. John Doe Alive & Kicking | December 10th, 2008 at 6:30 pm

Mark can cook?!
20. Suzi J. Schaum | December 11th, 2008 at 12:08 am

If we could exchange addresses, I will mail you Baker’s choc chips. If you have contacts in Europe, excellent chips can be had from Belgium, France, Switzerland.

King Arthur Flour is a good suggestion – there products are available at my local grocer.

Good cooking

SJS

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