Monday, March 7, 2011

Chocolate Chip Cinnamon Chip Cookies

You know, I am just perpetually on the hunt for the "best" chocolate chip cookie recipe.  I have several versions on this blog, even.  And they're all good.  I think that the odds of finding the "perfect" cookie might be a bit stacked against me since chocolate chip cookies aren't really even my favorite cookie.  After trying several versions, I think that I am convinced that there might possibly be no such thing as a perfect chocolate chip cookie.  Why, you might ask?  Well, because some people prefer thin and crispy cookies.  Others, thick and chewy.  Still others like theirs super-soft and others prefer a bit crunchier which makes for a better milk-dunking cookie.  Maybe only you can determine your personal degree of perfection!

All that being said, this was a fabulous cookie!  I loved the texture, not too thin, not too thick.  Soft and chewy, yet crispy on the edges.  Of all the kinds I've tried, I liked this one the best!  I think I just might have scored a winner here!

Chocolate Chip Cinnamon Chip Cookies
Adapted from The New Best Recipe

2 cups plus 2 tbl. flour
1/2 tsp. baking soda
1/2 tsp. salt
12 tbl. unsalted butter, melted and cooled until just warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 large egg yolk
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup cinnamon chips

Adjust oven racks to upper- and lower-middle positions and heave the oven to 325 degrees.  Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. (I personally prefer parchment paper).

Whisk together the flour, baking soda, and salt in a medium bowl; set aside.

With an electric mixer fitted with the paddle attachment, mix the butter and sugars until thoroughly blended.  Beat in the egg, yolk, and vanilla until combined.  Add the dry ingredients and beat at low speed just until combined.  Stir in chips.

Roll a scant 1/4 cup of the dough into a ball.  Holding the dough ball in fingertips of both hands, pull the dough apart into two equal halves.  Rotate each half 90 degrees and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, careful to not smooth the dough's uneven surface.  Place formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

Bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, 15-18 minutes.  Rotate the sheets from front to back and top to bottom halfway through the baking time.  Cool the cookies on the sheets.  Remove the cooled cookies from the baking sheets with a wide metal spatula.

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