Thursday, March 31, 2011

MDP's Classic Chocolate Chip Cookies (and how to make a cookie cake too)

1 3/4 c white flour
1/2 c whole wheat flour
1 tsp baking soda
3/4 tsp salt
2 sticks of softened, unsalted butter
3/4 c sugar
3/4 c packed brown sugar
2 eggs
2 tsp vanilla extract
1 bag semi-sweet chocolate chips

Preheat even to 375 degrees.

In a medium bowl, combine first 4 ingredients.

In a large bowl (or the kitchen aid mixer bowl), beat next 4 ingredients until creamy. Add eggs, separately until incorporated into mixture. Add vanilla extract, then flour mixture and beat until well blended.

Mix in by hand (even if you are using the mixer) 1 bag of chocolate chips.

Bake for 8-12 minutes depending on cookie size. Makes 4 dozen small cookies or 2 dozen large cookies.



HOW TO MAKE A COOKIE CAKE:

you also need:
1/2-1 stick softened butter
2-3 c powdered sugar
1/2-1 tsp vanilla
 food coloring (optional)
I don't have exacts here because I used 1 stick of butter, 3 c sugar, 1 tsp vanilla and had about twice the icing I needed. Your choice if you want extra just in case or for another use. If not, you may want to go towards 1/2 stick, 1 1/2 c, 1/2 tsp)

Make dough per above recipe. Cover a round pizza pan with foil (I use a 14"). Lightly sprinkle flour on the dough and with floured hands, shape into a disk (make a ball and flatten out some). Place disk in the center and gently work towards the edges of the pan keeping thickness uniform. *** LEAVE AT LEAST 1" ALL AROUND THE EDGES SO THERE IS ROOM FOR IT TO GROW *** Trust me, I left 1/4" and will be cleaning my oven now..... Bake for about 15-20 minutes watching closely. When entire surface is golden brown, remove and let cool.

Whip butter until light and fluffy with a stand up mixer, hand mixer, or  a wire whisk and a lot of muscle. Add vanilla and about 2 TBSP warm water. Once combined and airy, add sugar and beat until combined and smooth. If mixture is a little dry, add warm water 1 tsp at a time until it is the right consistency. I find the key to good frosting/icing is just a LOT of whipping. Add food coloring if you want tinted icing. I usually divide up by how many colors and how much I need for each, then color.

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