KValley
10-07-2004, 09:33 AM
I have ever made. I won't go so far as to say they are the best CC cookie ever, because that is such a subjective judgment! But boy oh boy, they'd surely give any recipe a run for its money.
I did a search and didn't find this recipe on the BB- my apologies if it's already been discussed. It's a Nigella Lawson recipe, posted in the New York Times Wednesday food section last February.
The texture is such fun- chock full of the crunchy whole peanuts and and chocolate morsels nestled in soft, moist, buttery dough; I particularly love the contrast of the salty peanuts, the rich dough and the chocolate.
It's a one-bowl, made entirely by hand cookie- no need for an electric mixer (I think mixing by hand helps keep the cookies so tender). Takes longer to drop the dough onto cookie sheets than it does to assemble the ingredients and mix the dough. Last night was the first time I'd made them using a gas oven; cooking time was a bit longer, 18 minutes instead of 15. I consistently get a yield of two dozen.
To die for.
My Favorite Cookies
Nigella Lawson, NY Times, 2/18/04
6 ounces (1 1/2 sticks unsalted butter)
1 packed cup light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate morsels
1 cup salted peanuts
1. Using a microwave oven or an small saucepan, melt butter. Allow it to cool for about 5 minutes. In a medium bowl, using an electric mixer or by hand, beat together the butter, brown sugar, and granulated sugar. Beat in vanilla, eggs, flour, baking powder, and baking soda. Fold in chocolate morsels and peanuts.
2. Refrigerate the bowl of cookie dough for 20 minutes (and stop eating the dough!) ;) . Meanwhile, heat the oven to 350 degrees. Line a large baking sheet (or two) with a nonstick liner or parchment paper.
3. Shape chilled dough into fat disks about 2 1/2 inches in diameter and 1/2 inch thick (slightly less than 3 tablespoons of dough for each cookie.) Place cookies on baking sheet 1 1/2 inches apart. Bake until golden brown around edges and cracked and chewy in middle, about 15 minutes. If using two sheets, switch position of sheets halfway through baking. Remove cookies from oven while they are still soft in center or they will loose their chewiness as they cool.
4. Allow cookies to rest on baking sheets for about 3 minutes before transferring them to wire racks to cool. When completely cool, store in an airtight container.
Yield: about 20 cookies.
I did a search and didn't find this recipe on the BB- my apologies if it's already been discussed. It's a Nigella Lawson recipe, posted in the New York Times Wednesday food section last February.
The texture is such fun- chock full of the crunchy whole peanuts and and chocolate morsels nestled in soft, moist, buttery dough; I particularly love the contrast of the salty peanuts, the rich dough and the chocolate.
It's a one-bowl, made entirely by hand cookie- no need for an electric mixer (I think mixing by hand helps keep the cookies so tender). Takes longer to drop the dough onto cookie sheets than it does to assemble the ingredients and mix the dough. Last night was the first time I'd made them using a gas oven; cooking time was a bit longer, 18 minutes instead of 15. I consistently get a yield of two dozen.
To die for.
My Favorite Cookies
Nigella Lawson, NY Times, 2/18/04
6 ounces (1 1/2 sticks unsalted butter)
1 packed cup light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate morsels
1 cup salted peanuts
1. Using a microwave oven or an small saucepan, melt butter. Allow it to cool for about 5 minutes. In a medium bowl, using an electric mixer or by hand, beat together the butter, brown sugar, and granulated sugar. Beat in vanilla, eggs, flour, baking powder, and baking soda. Fold in chocolate morsels and peanuts.
2. Refrigerate the bowl of cookie dough for 20 minutes (and stop eating the dough!) ;) . Meanwhile, heat the oven to 350 degrees. Line a large baking sheet (or two) with a nonstick liner or parchment paper.
3. Shape chilled dough into fat disks about 2 1/2 inches in diameter and 1/2 inch thick (slightly less than 3 tablespoons of dough for each cookie.) Place cookies on baking sheet 1 1/2 inches apart. Bake until golden brown around edges and cracked and chewy in middle, about 15 minutes. If using two sheets, switch position of sheets halfway through baking. Remove cookies from oven while they are still soft in center or they will loose their chewiness as they cool.
4. Allow cookies to rest on baking sheets for about 3 minutes before transferring them to wire racks to cool. When completely cool, store in an airtight container.
Yield: about 20 cookies.