Cookie Cookie cookie starts with a table

If you say to most people in the region that you are getting married one of the inevitable questions that arises is about the cookie table. Who needs the candy buffet trend of the year when you can have pastries like these:

"did you seriously take the last thumbprint?!"

No one is quite sure why Pittsburghers do this.  A New York Times article suggested it has something to do with the collection of Italian immigrants.   The bubbies (grandmother) are used to feeding large numbers at holidays so churning out 5+ dozen cookies is not an issue.  If you asked a Greek I’m sure they would say they had a hand in it as well. 

Others have speculated that it came out of the depression.  An elaborate cake would have been too expensive so cookies were substituted.  I don’t really care where it came from, but I’m glad it’s a part of us. 

Every Friday I’m going to try different recipes for the same cookie and present them.  I don’t need an excuse to bake but it sure is nice to turn the oven on when it’s this cold.

This week’s cookie is a classic.  It comes from Cooks Illustrated The Best Recipe.  If you don’t have this cook book go buy it now.  These cookies are the best.  No weird things just mouth-gasms. My notes and key parts are in bold.

INGREDIENTS

·         1 3/4cups unbleached all-purpose flour 

·         1/2teaspoon baking soda

·         14tablespoons unsalted butter 

·         1/2cup granulated sugar 

·         3/4cups packed dark brown sugar 

·         1teaspoon table salt

·         2teaspoons vanilla extract

·         1large egg

·         1large egg yolk

·         1 1/4cups semisweet chocolate chips or chunks

INSTRUCTIONS

1.      Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2.      Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.  (or just melt it in the microwave)

3.      Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.

4.       Divide dough into 16 portions, each about 3 tablespoons .Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

5.      Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 12 to 14 minutes, they might look under cooked if you touch the middle and it’s still wet leave them in longer.  Be sure to rotate baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving

6.      Eat and enjoy!

Make these cookies, and tell me what you think!