Monday, January 30, 2012

Brown Sugar Chocolate Chip Cookies

Because I can't leave well enough alone, and I'm always curious about new recipes, I decided to make these brown sugar puffy cookies from Let's Live la Vida.
Now, they don't look very puffy in the picture, but I assure you they are puffier than the standard Toll House Chocolate Chip cookie.  Mine would have been fluffier, but I think I let my butter get too soft.

The main difference between this recipe and the one from Toll House is that this one requires a lot more brown sugar.  The Toll House calls for 3/4c each brown and white sugar, while this one has 1 1/2 c brown sugar and 1/4c white sugar.  This recipe also has a higher ratio of flour to butter: 3.5c flour to 2 sticks vs. 2.25c flour to 2 sticks.

How did the flavor stack up?  As expected, the brown sugary recipe had more of a caramely taste to it.  Personally, I didn't think it was any better or worse than the Toll House, just different.  Mrblocko thought these cookies had a crispier outside edge, although that could have been do to the overly warm butter.

While these cookies were good (scrumptious even), and were gobbled up quickly, they still don't hold a candle to the Levain Bakery Chocolate Chip Cookies from Parsley, Sage, Desserts and Line Drives.  Those babies are still my personal favorites.  I think it has to do with their almost raw cookie dough like interior.  For me, that's hard to top.

If you'd like to try a new chocolate chip recipe, give this one a whirl!  Let me know what you think, and how it stacks up to your favorite chocolate chip cookie recipe.  

Fluffy Brown Sugar Chocolate Chip Cookies from Let's Live la Vida
2 sticks butter, softened
1/4 c granulated sugar
1 1/2 c brown sugar
2 eggs
2 t vanilla
3 1/2 c all-purpose flour
1 1/2 t baking soda
3/4 t salt
9 1/2 oz good-quality milk chocolate, chopped (I used a whole bag of semi sweet chips)

1. Using mixer equipped with paddle attachment, cream butter and sugar on med-high til fluffy, about 5-7 min. Scrape down sides of bowl when necessary. Continue mixing while adding eggs one at a time, fully incorporating each egg. Add vanilla .
2. In med bowl, combine flour, baking soda, and salt. With mixer on low speed, slowly add flour mix. Mix til just combined, ensuring not to over mix. Using a spatula, fold in chips.
3. Using a small ice cream scoop(I used a large one), place cookies 1" apart on sheet. Gently press down dough balls with palm of hand. Bake 360F for 12 min. Remove from oven and allow to bake  2 min on baking sheet. Place on a rack to cool.

6 comments:

  1. They look great. I love cookies and they love my thighs!

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  2. Hi Mrsblocko

    I am thrilled to hear that you made my cookies. Even though they are not as puffy as you would have liked, they look wonderful to me. I am still on the hunt for the perfect chocolate chip cookie, but this one is definitely a delicious option to have on hand. I will be following your blog and I hope you stop by again sometime.

    Maral

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    Replies
    1. Thanks for stopping by today.:) You should try the Levain copy cat cookies I linked on this post. They make huge cookies with a doughy center. Not everyone likes that sort of thing though. For example, my best friend likes crispy cookies. Not really my thing, but to each their own.

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  3. This really looks delicious with lots of twists. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my Food Safety Course.

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  4. Well congrats on the food safety course! Let me know how your cookies turn out if you give the recipe a test drive. Thanks for stopping by. :)

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