Plain and Simple: the Chocolate Chip Cookie

Talia

Who says cookies are bad for you? They’re a pick-me-up when you feel down, they make anyone happy really, and you’re never more popular than when you’ve got a dish of cookies. There’s also something comforting about the simple cookie, especially the old-fashioned chocolate chip- and most of them are super easy to make. But even if you’re legitimately worried about your health, no need to forgo this essential food group.

Use egg whites instead of eggs; margarine or butter substitute if you have it; mix whole wheat and regular flour; the taste of a chocolate chip cookie does not suffer from these nutrition-adding substitutions. Sometimes the whole wheat flour even adds a more complex flavor that, when combined with dark chocolate chips, is hard to beat. And while we’re on that subject- always use dark chocolate in your chocolate chip cookies! Unless, of course, you’re not a dark chocolate fan. In which case you probably shouldn’t be reading a blog post of mine. But that debate is for another time and place, and my point here is that dark chocolate in your cookies is much better than your standard milk chocolate chip.

Another tip for success: beware of baking times on the recipe! Start off with their suggested number of minutes- for this recipe it’s 10 to 12- but feel free to leave them in a few minutes longer for a crunch around the edges. But only if that’s your cookie style.

Finally… LET THE COOKIES COOL! No. Seriously. I as much as anyone understand the primal desire to devour a quivering, sizzling, chocolate-oozing, butter-fragrant piece of dough just as it comes out of the oven. And I’m all for indulging once in a while in that desire. But if you want a full set of delicious, fully cooked cookies, letting them cool is essential. It allows the cookies to firm up (don’t put them back in the oven right away even if they seem too soft!) unexpectedly and makes them the perfect consistency for packing in Tupperwares as gifts. Or just eating at home, that works too.

Chocolate Chip Cookies

Makes 24

1/4 cup butter, butter substitute, or margine- softened (1/2 stick)

1/3 cup firmly packed dark brown sugar

1/4 cup granulated sugar

3/4 tsp vanilla extract

1 egg white

1 1/2 cups all-purpose flour- use whole wheat here if desired

2 tbsp plus 2 tsps water

1/2 cup dark chocolate morsels

1) Preheat oven to 350 degrees F. Spray 2 nonstick baking sheets with vegetable cooking spray; set aside.

2) In a medium mixing bowl, using an electric mixer set on medium speed, beat butter, both sugars, and vanilla until fluffy. Beat in egg whites.

3) In a small bowl, combine flour and baking soda; mix well. reduce mixer speed to low. Alternately beat flour mixture and water into margarine mixture, beginning and ending with flour. Stir in chocolate morsels.

4) Drop dough by teaspoonfuls, 1 inch apart, on prepared baking sheets. Bake until lightly golden, about 10 to 12 minutes. Place baking sheets on a wire rack and cool for at least 2 minutes. Transfer cookies to rack and cool completely.

Added bonus: These cookies have 76 calories each and only 2 grams of fat!

Hello blogosphere!

Hey guys,

I'm the newest member of the Sisterhood of the Traveling Spatula. Looking forward to trying out some delicious recipes and sharing them with you all! And of course, thanks to Katie for letting me join up and for the great posts already out there.

Devil's Food Cakes with Chocolate Frosting

Katie

In my group of friends, I'm the one who always makes cupcakes for everyone's birthday. Other people make cookies and brownies and blondies and that's all well and good, but the privilege of cupcake baking goes to me. And it isn't just my friends that I bake for - if someone in my homeroom has a birthday, well, then, they obviously need some tasty little baked goods too!

There have been some nights where I've stayed up until 11:00 baking so I could get cupcakes to someone the next day, but in the end it's always worth it. Plus, I get an excuse to eat batter and frosting guiltlessly at all hours of the night, and who can complain about that?

Anyways, the other day was my friend K's birthday and (stupid stupid stupid stupid) I forgot all about it until I was standing right next to her and someone said "Happy Birthday, K!" Of course I had to pretend that I knew it was her birthday all along too, but I felt horrible. No cupcakes, no card, no present - I was failing at being the birthday committee, that was sure.

So as soon as I got home I went straight to my new Muffins and Bakes book that I got for my birthday a couple months ago and looked for the most delicious cupcake recipe I could find. Usually I just go with basic chocolate or basic vanilla, but these weren't just birthday cupcakes - they were I-forgot-your-birthday-and-I-am-so-sorry cupcakes. There was a lot riding on these puppies. Well, I opened my book and after just a few flips I landed on the perfect recipe. Devil's Food Cakes with Chocolate Frosting. If these didn't more than make up for my stupidity, nothing ever would.

Long story short, I made the cupcakes (speaking of which, this is a very easy recipe to follow) without a hitch. Well, that's a lie. I had to make two batches of frosting because for some reason I interpreted superfine sugar as granulated sugar. Don't do that. FYI. And when I brought them into school the next day triumphantly, all was made right. I don't think K even cared in the first place that I didn't have cupcakes on her birthday, but it mattered to me. So all was made right in Katie world.

Anyways, if you have some apologies to make or you just want to indulge a massive chocolate craving, look no further than here.

Devil's Food Cakes with Chocolate Frosting
Adapted From Parragon's Muffins and Bakes Book

For the Batter:

• 3 1/2 tbsp soft margarine
• generous 1/2 cup firmly packed brown sugar
• 2 large eggs
• generous 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• generous 1/4 cup unsweetened cocoa
• 1/2 cup sour cream

For the Frosting:

• 4 1/2 oz (125 g) semisweet chocolate
• 2 tbsp superfine sugar
• 2/3 cup sour cream

Put 18 double layer paper cases on a cookie sheet or 18 singles divided between 2 muffin tins. Preheat the oven to 350F/180C. Beat the butter, sugar, eggs, flour, baking soda and cocoa in a large bowl until smooth. Fold in the sour cream. Spoon the batter into the paper cases, 2/3 full. Bake for 20 minutes or until risen and firm to the touch. To make the frosting, melt the chocolate in the top of a double boiler, stirring occasionally. Remove from heat and let cool. Whisk in the sugar and sour cream until combined. Spread the frosting over the tops of the cupcakes.