Tag Archives: Chocolate Chip Cookies

I've been making this recipe since I was a teenager, with a couple of different variations along the way. This is a go to recipe that I love. You don't have to let the dough mature, I don't every time. But if you are a cookie connoisseur you will taste the difference. Watch the video here.

Chocolate Chip Cookies, Aged

Prep Time: 10 minutes

Cook Time: 12 minutes

Chocolate Chip Cookies, Aged

Ingredients

  • 1 1/8 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/2 tsp salt, omit if using salted butter
  • 2 or 3 grates of fresh nutmeg
  • 1.5 tsp vanilla extract
  • 1-1.5 cups milk chocolate chips
  • 1/2 cup salted butter
  • 1/2 unpacked dark brown sugar
  • 1 large egg, lightly beaten

Instructions

  1. Measure and mix first 5 ingredients.
  2. Beat butter and brown sugar for about 2-3 minutes.
  3. Add vanilla and egg. Mix well.
  4. Add dry ingredients. Mix just until incorporated.
  5. Fold in chocolate chips.
  6. Wrap in a log format, in plastic wrap. If doubling this recipe you will need to make 2 logs.
  7. Let the cookie dough firm up in the fridge before baking, if you are not aging.
  8. Otherwise let the cookie dough mature for 2-3 days in the fridge, before baking.
  9. Portion cookie dough evenly, about 1.5-2 tbsp of dough per cookie.
  10. Bake in preheated oven of 350°F for 9-11 minutes. Times will vary by your own oven.
  11. I like to bake the cookies slightly underdone.
  12. Leave on baking sheet for 1-2 minutes.
  13. Remove from sheet and cool completely on a wire rack.

Notes

Can reheat baked cookie, wrapped in foil for 5-10 minutes on low heat. About 250°F.

Reheat in the microwave for 8-10 seconds on low heat. If they are thicker you can flip the cookie over at the 6 second mark. Go again for another 8-1- seconds.

These cookies freeze well. You can portion the raw cookie dough out and freeze. Bake from frozen or after they have thawed in the fridge. If baking from frozen add an extra 3-4 minutes.

If serving frozen from a cooked cookie, keep sealed so they do not dry out. Follow 1 of the first 2 suggestions above.

You can use dark or white chocolate chips. I just prefer milk chocolate chips.

Feel free to add nuts or dried fruit to this recipe. No more than 1 cup in total.

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Some ingredients that I use, online:

CHIPITS Hershey's Milk Chocolate Chips 1.08 Kilogram & Frontier Natural Products Coop Bulk Nutmeg Seed Whole Organic Pouch, French/English, 32-Gram & Watkins All Natural Extract, Original Double Strength Vanilla, 2 Ounce (Not a brand currently in my cupboard but I have used this before & it is a good brand.)

Previous video & recipe.
(This post is not sponsored.)

Till next time,

Nadia

2 Comments

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Last of the Fall flowers
  • This weekend was pretty quiet. The weather switched from constant rain, to beautiful sunshine. I did get to experiment with a few things in the kitchen. Some worked out, others not so much. I really wanted to just hibernate and watch movies and read, which I did a bit of. The movies were really bad, but I never turn then off. I'm in to the end. So...

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  • Pumpkin bread, a hit.
  • Homemade pumpkin latte, a miss. But I did end up making in into a pumpkin custard, so-so.
  • Chocolate chip cookies, a hit.

 

  • I found the Pumpkin bread recipe on YT. I didn't want a cake. I wanted a bread and this recipe delivered, with as always, a few modifications of my own. I wasn't home to watch the 2nd rise but was home to see it baked. It got a little out of control in rising, but I like how it looked and tasted.

Pumpkin Bread

7 oz of pumpkin puree, fresh or canned (I drained the puree because it seemed a little watery.)

16 oz unbleached all purpose flour

3 tbsp ground golden flax seed

3 tbsp psyllium husk

1 oz melted butter

1 oz sugar

1 egg

1 tsp salt

1/4 tsp ground nutmeg

3 tsp instant yeast or 2 tsp traditional yeast

3.5 fl oz of warm water to dissolve yeast and sugar

Check out this video for full baking details.

OLYMPUS DIGITAL CAMERATill next time,

Nadia