Chocolate Chip Cookie

 

I'll be the first to admit that when it came to baking chocolate chip cookies, I was the worst.  It didn't matter what recipe I used, they always turned out as flat as pancakes.  And then one day, someone mentioned to me that I should try to chill the dough before I bake them.  There are a couple of reasons you want to do this.  Chilling the dough for about an hour before baking them gives the gluten in the flour a chance to relax, making for a softer cookie.  It also allows the flour to absorb the moisture, so that the cookies will maintain their shape.

 

Chocolate Chip Cookie

 

I think we've all experienced the flat cookie, and it does make sense if you think about it.  If the cookie dough is room temperature, the butter is soft and so very pliable.  The butter is only going to melt faster, and the ingredients spread faster if the dough is room temperature.  But, if you chill the dough, it takes that much longer for the ingredients to heat up and spread. By the time they've heated up, they've already set up, and the chance for them spreading out into pancakes diminishes!   It is even said that Tollhouse Cookie creator Ruth Graves Wakefield would let her cookie dough chill overnight so that her cookies turned out perfect.

Casabella has the perfect tools to make your chocolate chip cookies a success! Cookie Dough Trays with Lids,  a Butterfly Duo Scraper, and a Butter Keep n’ Slice..

 

Cookie Dough Trays

 

I love these trays!  They are just perfect for chilling the dough. Each tray holds 12 dough balls, and they hold the exact measurement for each cookie, so that when you’re ready to bake them, all you have to do is remove the dough from each square, and you have a perfectly chilled and formed square of dough ready to pop in the oven.  The lids protect the dough from soaking up odors from the refrigerator or freezer, and make it so much easier to stack the trays! 

 

Butterfly Duo Scraper

 

Make life easy with the Butterfly Duo Scraper.  I use this tool so much… first, I scrape the dough from the bowl using this awesome little tool.  I use it to remove the cookies from the baking tray… and if I happen to be kneading bread, making gnocchi, or even rolling out cookie dough, I use it to safely scrape my counter! 

 

And finally… the Butter Keep n’ Slice.  This container holds a stick of butter perfectly.  It makes it easy to measure your butter with grooved lines on the sides of the container, in teaspoon, tablespoon and 1/2 cup!  The lid has a convenient slicer attached, to make slicing the butter that much easier!

 

This is truly a great recipe!  A little bit of molasses added to the dough gives the cookies a rich sweet flavor, while the cornstarch helps the cookies to stay soft and chewy.  Fresh from the oven with a tall glass of milk, and life is truly good! 

 

 

 

Chocolate Chip Cookies

3 cups plus 2 tablespoons all purpose flour

1 teaspoon baking soda

1 tbsp cornstarch

½ teaspoon salt

1 ½ sticks butter, melted and cooled

1 cup brown sugar

1/2 cup granulated sugar

2 tbsp molasses

2 large eggs

2 teaspoons vanilla extract

2 cups semi-sweet chocolate chips

 

Chocolate Chip Cookie

 

 

 

In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt.  Set aside until ready to use.

In the bowl of a stand mixer, combine the butter, brown sugar, granulated sugar, and molasses.  Beat on low speed until combined, and then increase the speed to high, and beat until light and fluffy.

Add the eggs, one at a time and beat thoroughly between additions.  Add the vanilla, and beat until incorporated. 

Add the flour mixture, 1/2 cup at a time, beating thoroughly until fully incorporated.

Stir in the chocolate chips.

Measure 1 -1/2 tbsp cookie dough into each square of the Casabella  Cookie Dough Tray, scraping the sides of the bowl with the Butterfly Duo Scraper. Cover and chill for 1 hour to overnight.

Line baking sheets with parchment paper, and preheat oven to 350 degrees.

When the cookie dough balls have chilled, place one dough ball about 2 inches apart on the baking sheet.

Bake for 10 minutes or until lightly browned and set in the middle, and let sit for 3 minutes before removing cookies to a cooling rack.  Using the Butterfly Duo Scraper, remove cookies from  baking sheet.

Serve warm or cooled.  Store in an airtight container for up to 1 week.  (They won’t last that long!)

Enjoy!

 

Chocolate Chip Cookie

  

Chocolate Chip Cookie

 

Featured Products:

Cookie Dough Trays with Lids Butter Keep 'n Slice Butterfly Duo Scraper

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