November 8, 2012

A cookie recipe for the baking challenged or maybe even an infant.

I'm going to do you a favor.

First, I'm going to inform you that Bartell's frowns upon the act of unwrapping multiple lipsticks and testing them before setting them down and walking away. They really don't like it and they will even sic a really scary security guard on you when you are trying to leave. Then you will get a picture taken under unflattering fluorescent lighting in the secret back room, and they also don't like it when you joke about looking good because, well, you just found the perfect shade of berry-colored lipstick. They will also try scaring you into believing you can't enter another Bartell's for a year but aha! That is a lie. Because I tested it myself.

Second, I'm going to give you the most fool-proof cookie recipe that is going to be your permanent go-to, so you're welcome. Some of my friends tell me they are terrible at baking. They say nothing ever turns out as planned and then I will be over at their house watching them make cookies and they start throwing random amounts of flour and sugar and baking soda into a bowl and are confused when they come out spread across the pan in one giant clump. "how much flour did you put in there?" "oh i don't know, i like to just eyeball it." Ok then. Interesting tactic.

So these classic chocolate cookies are easy. They are easy so long as you follow the recipe, which apparently is a novel concept. And I bet you even have all the ingredients in your pantry already.

Classic Chocolate Cookies
Recipe from my homegirl Martha Stewart

2 cups all-purpose flour
3/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp salt
1 1/4 cups unsalted butter, room temperature
2 cups sugar + some for dipping
2 eggs
2 tsp pure vanilla extract

Sift together flour, cocoa powder, baking soda, and salt. Set aside.

In the bowl of an electric mixer, beat butter, 2 cups sugar and eggs on medium speed until light and fluffy, about two minutes. Add vanilla and mix to combine. Gradually add dry ingredients and combine with mixer on low speed. Cover bowl with plastic wrap and chill until dough is firm, about one hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Flatten balls just a TINY bit. Bake until set, about 7 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Soft, chewy chocolate there anything better? Friday.

Friday is better.

No comments:

Post a Comment