I don’t often talk, let alone blog, about other folks and the choices they make ~in fact I never have, that is, until now. It’s not that I don’t have opinions; I just think that everyone is entitled to make their own decisions about how they lead their lives. I’m not talking politics or budgets or taxes; I’m talking about what’s important in my world: baking. That said, I was saddened and disappointed yesterday when Twitter lit up about this blog post from Jennifer McCoy, pastry chef at the acclaimed NYC restaurant Craft. Go read it now.. then come back.
For those not interested in reading, let me sum it up for you as I see it. It seems that one chilly Sunday evening, Jennifer, the pastry chef, didn’t want to spend an extra hour (60 minutes? Really? More on this later) baking chocolate chip cookies from scratch and deemed store-bought dough was “pretty disappointing” in taste BUT a “sweet ending” without the hassle. At its best, this is an oxymoron, at its worst, it sets a terrible example for newbie bakers. In my opinion, it sounded a bit like: Hey…don’t bother with baking easy stuff from scratch, just use the chemically laced stuff and pile on the ice cream.
Now, let me say up front here that I’m not opposed to using high-quality store bought ingredients to streamline some longer, more complicated recipes as long as the end result doesn’t suffer flavor- loss. Puff pastry is a good example. It takes a long time to make from scratch and even rough puff (a shorter, scratch version) takes time and effort. So, most of the time, I use frozen store bought at home as well as in my recipes. It’s a time saver and the dessert’s taste doesn’t suffer.
But we’re talking chocolate chip cookies here.. and an acclaimed pastry chef can’t just whip these together in less than 60 minutes? Really? I’m not anywhere near her skill level but, heck, I have a recipe in my head. Double heck.. even if you don’t have one of your head, just use the recipe on the back of the package!
My one bowl chocolate chip cookies mix up while the oven is heating, bake in 13 to 14 minutes and are ready to eat in total of just about 30 minutes. Fresh ingredients + made from scratch is easy, fun, and delicious ~ No ice cream needed.
For other views on this topic, check out:
My friend Gail’s Post:
One Bowl Chocolate Chip Cookies
Adapted from my book The Weekend Baker.
Makes 10 BIG cookies
Stop watch: 30 minutes from the time I turned the oven on until I was eating my first, warm cookie.. Just sayin’
To make the cookies:
1. Position the oven racks on the top and lower third rung. Heat the oven to 350 degrees. Line two cookie sheets with parchment or nonstick baking liners.
2. Put 8 tablespoons (4 ounces) unsalted butter, cut into 4 pieces in a medium saucepan and set over medium heat, stirring occasionally, until the butter is melted.
3. While the butter is melting measure or weigh:
1/2 cup (3 1/2 ounces) firmly packed light brown sugar
1/3 cup (2 ½ ounces) granulated sugar
4. When the butter is melted, slide the pan from the heat and add the brown sugar and the granulated sugar. Whisk until no lumps remain. Set aside to let cool, about 5 minutes.
5. While it’s cooling measure or weigh the following into one medium bowl and whisk until well blended:
1 1/2 cups (6 3/4 ounces) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon table salt
6. Whisk 1 large egg and 1 teaspoon pure vanilla extract into the butter sugar mixture. And the Flour Mixture and stir with a spatula until blended.
7. Add 1 cup chocolate chips or chopped chocolate (any flavor will work) and stir until blended.
8. Using a three tablespoon cookie scoop, shape mounds of the dough onto the prepared baking sheets, arranging them about 2 inches apart. Position both sheets in the oven and bake, switching the sheets halfway through the baking, until the cookies are light golden around the edges and puffed, about 13 – 14 minutes. Transfer the cookie sheet to a rack to cool about 5 minutes.