Evening Edge
What’s For Dinner?
DEL.ICIO.USGiant Chocolate Chip Cookies
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Cuisine: American
In the Kitchen With . . . Kquvien DeWeese, Decatur
Nominated by yoga student Chris O'Brien:
"[Kquvien DeWeese] teaches Iyengar yoga classes at several locations in Atlanta and brings home-baked treats (amazing cookies and cheesecakes of all varieties) for students to enjoy after class on random occasions. Her physically demanding classes, which would make most athletes tremble, and the occasional sweet reward, create a very yogalike paradox."
Hands on time: 40 minutes Total time: 8 hours Serves: 40
Ingredients:
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4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons salt
2 cups (4 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
3/4 cup packed light brown sugar
3/4 cup packed dark brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
4 cups (2 12-ounce bags) chocolate chips
Instructions:
Preheat the oven to 325 degrees. Line baking sheets with parchment paper.
In the bowl of a food processor, put flour, baking soda, baking powder and salt; pulse until all lumps are gone, about 60 seconds. In a large mixing bowl, place the butter, granulated sugar and brown sugars. Turn mixer on the lowest speed, then start a timer for 5 minutes. After the first minute, boost the mixer up to the second speed, count to 20; turn the mixer up one more time to medium speed. Do not walk away; you may need to scrape the sides of the bowl before the 5 minutes are up. At the end of the 5 minutes, the batter should be lighter in color and almost fluffy.
In a small bowl, lightly beat the eggs with the vanilla. Put the mixer on the lowest speed and add the egg and vanilla in 4 parts. After each addition, turn the mixer to the second speed for about 10 seconds, then stop and scrape the bowl before adding the next addition.
Add the flour mixture in 8 parts. Pour in while the mixer is off, then on the lowest speed blend for 30 seconds; turn off the mixer and add the next part. When all the flour is added, blend on low for 30 final seconds; do not overblend. Stir in the chocolate chips in 4 parts; be sure to stir up the batter from the bottom of the bowl.
Use an ice cream scoop or a 1/4-cup measuring cup to gather the dough for each cookie. Round the batter in your hand and place 4 or 5 to a sheet. Bake for 11 minutes. The middle of the cookie should be soft. Carefully slide the parchment paper and the cookies onto a flat surface. Allow the cookies to cool on the parchment for at least 1 hour before transferring to a wire rack. Then wrap each cookie with plastic wrap and place in the freezer for at least 4 hours. The soft center sets up in the freezer and defrosts to the perfect texture.
In the bowl of a food processor, put flour, baking soda, baking powder and salt; pulse until all lumps are gone, about 60 seconds. In a large mixing bowl, place the butter, granulated sugar and brown sugars. Turn mixer on the lowest speed, then start a timer for 5 minutes. After the first minute, boost the mixer up to the second speed, count to 20; turn the mixer up one more time to medium speed. Do not walk away; you may need to scrape the sides of the bowl before the 5 minutes are up. At the end of the 5 minutes, the batter should be lighter in color and almost fluffy.
In a small bowl, lightly beat the eggs with the vanilla. Put the mixer on the lowest speed and add the egg and vanilla in 4 parts. After each addition, turn the mixer to the second speed for about 10 seconds, then stop and scrape the bowl before adding the next addition.
Add the flour mixture in 8 parts. Pour in while the mixer is off, then on the lowest speed blend for 30 seconds; turn off the mixer and add the next part. When all the flour is added, blend on low for 30 final seconds; do not overblend. Stir in the chocolate chips in 4 parts; be sure to stir up the batter from the bottom of the bowl.
Use an ice cream scoop or a 1/4-cup measuring cup to gather the dough for each cookie. Round the batter in your hand and place 4 or 5 to a sheet. Bake for 11 minutes. The middle of the cookie should be soft. Carefully slide the parchment paper and the cookies onto a flat surface. Allow the cookies to cool on the parchment for at least 1 hour before transferring to a wire rack. Then wrap each cookie with plastic wrap and place in the freezer for at least 4 hours. The soft center sets up in the freezer and defrosts to the perfect texture.
Nutrition:
Per serving: 275 calories (percent of calories from fat, 46), 3 grams protein, 36 grams carbohydrates, 1 gram fiber, 15 grams fat (9 grams saturated), 44 milligrams cholesterol, 206 milligrams sodium.
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