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Is this the perfect chocolate chip cooky?

Is this the perfect chocolate chip cooky?

"The perfect cooky should have a slight crunch on the outside and be soft and very moist on the inside. It should be thick enough that you can feel your teeth sink into it. Its flavor should perfectly blend the sweetness of a buttery dough with the semisweetness of the chocolate.' This is the standard Deryl Bear sets at his Hungry Bear Cookies stores in Corte Madera and Fresno, California.

Before entering the professional cooky business, Mr. Bear experimented with batch after batch of cookies to find the secret to moist, chewy chocolate chip cookies. He found his answer in a combination of recipe proportions, shaping technique, and baking precision.

His recipe proportions are much like those for traditional chocolate chip cookies, except that he adds more flour and chocolate. The extra flour helps maintain a plump shape and keeps the cooky from spreading. Brief baking at a high temperature forms a crust on the outside and maintains a moist, chewy interior.

Bear Chocolate Chip Cookies

1 cup (8 oz.) cold unsalted butter, cut into chunks

1 cup firmly packed brown sugar

3/4 cup granulated sugar

1 teaspoon salt, optional

2 large eggs

1 1/2 teaspoons vanilla

2 1/2 cups all-purpose flour

1 1/4 teaspoons baking soda

2 cups (8 oz.) walnuts, coarsely chopped

3 cups (18 oz.) semisweet chocolate baking chips

In a large bowl, beat butter, brown sugar, granulated sugar, and salt with an electric mixer until creamy and no butter flecks remain. Beat in eggs and vanilla until well blended. Add flour and baking soda; beat until well blended. With a spoon, stir in walnuts and chocolate chips.

With a small ice cream scoop or 1/4-cup measure (fill cup about half-full), shape dough into 1 1/2-inch-diameter balls (about 2 1/2 tablespoons) and place close together on 10- by 15-inch baking pans. Cover and chill at least 6 hours or up to 4 days. (If time is short, you can omit chilling step, but cookies may not brown as rapidly.)

To bake, transfer cooky balls to 12- by 15-inch baking sheets, ungreased or lined with cooking parchment; space balls about 2 1/2 inches apart. Flatten each ball to a 3/4-inch-thick round; make sides go straight up and depress center of each cooky slightly. Let cooky dough warm to room temperature, about 30 minutes.

Bake in a 400| oven until cookies are golden brown all around edges but center 1 inch is still pale, 8 to 10 minutes. (If you bake 2 pans in 1 oven, switch pan positions halfway through baking for more even browning.) Remove from oven and cool on pans until firm, about 5 minutes. Then transfer to racks. Serve cookies warm or cool.

If made more than 1 day ahead, cool, cover, and freeze in an airtight container. To reheat, place frozen cookies slightly apart on 12- by 15-inch baking sheets and bake in a 200| oven until warm, 12 to 15 minutes. Makes 3 to 3 1/2 dozen.

Photo: Form cooky dough into 1 1/2-inch-diameter balls and chill

Photo: Flatten dough to 3/4-inch thickness; make a slight depression in center

Photo: Plump cookies fill cookymaker Deryl Bear's sheet. Breaking open their crisp shell, as below, reveals a soft interior that appears to have about equal parts of chocolate and cooky
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Jan 1, 1988
Words:565
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