The Chocolate Chip Cookie: an All-American Favorite

A much celebrated classic: the Chocolate Chip Cookie.
The All-American favorite.  Absolute comfort food.
Those quintessential chocolate-y morsels.
The Menu Shoppe has it covered…
crafty ideas for crafting best sweet treats.
A fancied chipper with our Check Presenters
or dazzled on our LED Board.
Gourmet style or home style.
…and for that good ol home style goodness…
The Practically Perfect Chocolate Chip Cookie
This recipe was developed by Consumer Reports, courtesy of Chocolate of the Month Club  chocolatemonthclub.com
Here’s a classic cookie with a chewy interior, crunchy edges, and well-blended flavor.
2-1/4 cups flour
1 level teaspoon baking soda
1 level teaspoon salt
3/4 cup each white and packed dark brown sugar
2 sticks (1/2 pound) sweet butter, room temperature
1 teaspoon vanilla extract
2 large eggs
12-ounce package semisweet chocolate chips
Preheat oven to 375 F. Mix the flour, baking soda and salt in a bowl and set aside. Use a stand-type electric mixer to mix the two sugars briefly at low speed. Add the butter in small gobbets, mixing first at low speed and then at high. Beat the mixture until it’s pale, light, and very fluffy. Add the vanilla at the mixer’s lowest speed, then beat at high speed for a few seconds. Add the eggs, again at the lowest speed, switching to high speed for the final second or so. The eggs should be well beaten in, and the mix should look creamed.  Add the flour mixture, a half cup at a time, mixing at low speed for about one minute, then at high speed for a few seconds. Scrape down the bowl’s sides with a spatula, add the chocolate chips, and mix at low speed for about 10 seconds. If need be, scrape the bowl’s sides again and mix for a few more seconds. Put tablespoons of the mix on an ungreased cookie sheet. Bake until the cookies are pale golden brown. Remove and let cool on a rack.  Makes about 40 medium cookies.
…of a more gourmet genre…
or sprinkle a few dragées for extra sparkle.
Chocolate Chip Truffle Cookies with Sea Salt
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups Ghirardelli 60% Cacao Baking Chips, for melting into the cookie dough
2 tablespoons unsalted butter
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup Ghirardelli 60% Cacao Baking Chips–
the chips for mixing into the prepared cookie dough
2 tablespoons coarse sea salt
In a heatproof bowl over a double boiler, melt chocolate and butter until smooth. Turn off the stove and let chocolate sit over warm water. Combine flour, baking powder and salt and mix to combine. In another bowl, mix together sugar and eggs, combine thoroughly with a whisk and slowly add the warm chocolate mixture. Stir to combine. Add vanilla extract and mix. Stir in flour mixture.  Cool for a few minutes
(if batter is warm, chocolate chips will melt).  Stir in the chocolate chips.  Chill for 10-15 minutes.
Pre-heat oven to 350 degrees. Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt. Bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.
For a simple, but special dessert–consider presentation in a fruity or liqueur coulis
Chocolate Chip Cookie and Strawberry Gelato Sandwiches
2 1/4 cups all purpose flour
1/2 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups semisweet chocolate chips
Fresh Strawberry Gelato , slightly softened
Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment.
Sift first 4 ingredients into bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in both sugars, then eggs, 1 at a time. Beat in extracts, then flour mixture. Fold in chocolate chips. Drop batter by heaping tablespoonfuls onto prepared sheets, spacing mounds 2 to 3 inches apart. Using moist fingertips, flatten mounds to 3/4-inch thickness. Bake cookies 5 minutes. Reverse sheets. Bake until cookies are puffed and dry-looking but soft to touch, about 5 minutes. Cool completely. Freeze for 15 minutes. Spoon 1/3 cup gelato onto flat side of 1 cookie. Top with second cookie, flat side down–press together. Wrap and freeze. Repeat with remaining gelato and cookies.
can be frozen up to 2 days.
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This entry was posted in breakfast, brunch, chocolate, cookies, desserts, LED Specials Board, menu covers, National Food Holiday and tagged , , , , , , , . Bookmark the permalink.

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