flat and chewy

I haven’t had the chance to do much baking in my new oven yet, but of course the things I have baked have been new recipes, so I can’t really figure out if the oven is “working” or what.

flat and chewy cookies.JPG
I baked these Flat & Chewy Chocolate Chip Cookies the other day, and they kind of freaked me out–they are super spreaders! I thought I had done something incorrectly, but then I figured, hey, they probably aren’t called FLAT and CHEWY for nothing. They have a tablespoon of salt in them, so after a couple of bites the salty flavor totally hits you. The salt really enhances the flavor of the chocolate, I think. I got this recipe from Action Hero, who in turn got it from the NY Times Magazine.
Anyway, I still haven’t unpacked the whole kitchen yet, and it’s still pretty messy, but here’s a shot of one corner (the corner with the oven!):
kitchen stove.JPG
Please ignore the fact that we don’t have knobs on all the cabs yet.
Read on for the recipe!

Flat & Chewy Chocolate Chip Cookies (from the NY Times Magazine)
2 cups all-purpose flour
1 1/4tsp baking soda
1 Tablespoon kosher salt
8 oz butter, softened
1 1/2 cups light brown sugar, packed
1/4 cup white sugar
2 eggs
1 Tablespoon vanilla extract
2 cups chopped bittersweet chocolate (chunks and shavings)
1. Preheat the oven to 325F. Line two baking sheets with parchment paper or Silpat mats (which are really incredible. Really). Sift together the flour, baking soda, and salt.
2. In a stand mixer, cream the butter and the sugars with the paddle attachment until fluffy, about 3 minutes. Add the eggs one at a time. Add the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate. Chill the dough!
3. Roll 2 1/2-tablespoon lumps of dough into balls. Place on the baking sheet and flatten to about 1/2-inch thick patties. Space them at least 2 inches apart (they spread, remember!). Chill the dough between batches, cuz otherwise it gets super sticky. Bake until the edges are golden brown, 14-16 minutes. Let cool slightly on the baking sheet (very important step) until they hold their shape then transfer to a baking rack to cool completely.

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13 Responses to flat and chewy

  1. gleek says:

    oh my.. i’m super jealous of your new kitchen!

  2. molly! says:

    The kitchen looks great! But I think I am more jealous of the cookie. I might have to try that recipe one day. Salty chocolate sounds good to me.

  3. Oiyi says:

    Yah for the new kitchen! I want a cookie now.

  4. heather says:

    ooo super streamlined shiny kitchen! i totally dig it. i really like the chrome/silver drawer pulls.

  5. beautiful kitchen with a splash of sunshine! lucky lucky (^_^)v

  6. Knittykim says:

    Try making the same cookies, but beat the sugars with cold butter. Same recipe, but the cookies won’t spread as much.

  7. jona says:

    Wow! I’d be eating at a lot of restaurants with a kitchen like that (I wouldn’t want to mess it up!!). Very pretty and shiny!

  8. Your new kitchen looks great!

  9. kimberly says:

    I really don’t think it’s fair to show cookies without sharing….you must send a bunch to all your readers!!
    Now I have cookie envy!

  10. Lisa C says:

    The kitchen looks amazing!

  11. Sophie says:

    the biscuits spread because they have too much butter in them. also, with baking i think you are meant to have all the ingredients at room temperature.
    happy baking!

  12. chopsueyluey says:

    BEAUTIFUL kitchen…may I ask what type of flooring you have? hard to tell in the pic :O)
    You should be so proud! ;O)

  13. Kirsten says:

    Your kitchen is beee-autiful! I like your fancy looking stove and the clean lines of the cabinets. I’m so glad you got it done!

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