NO – I haven’t yet given up on my New Year’s resolutions!
This past weekend, we made last-minute plans to meet friends. When their son heard I was coming, he asked what dessert I’d be baking. I had so much to take care of before the evening, but I couldn’t let him down!!
Turning to Michael Ruhlman’s Ratio, I quickly turned out these delicious Chocolate Chip Cookies. Very much in sync with my philosophy that once you understand ingredients and techniques you can make your own recipes, Ruhlman lays out how cooking with ratios can completely free you from recipes.
These cookies, made with equal parts butter, sugar and flour, are delectable and prove that ratios work. And after being proclaimed by my friend’s son “the best chocolate chip cookie I’ve ever had”, it was worth the extra effort 🙂
CHOCOLATE CHIP COOKIES
(adapted from Michael Ruhlman’s recipe)
- 4 oz. – Unsalted butter
- 2 oz. – White sugar
- 2 oz. – Brown sugar
- 1 – Egg
- 1 tsp – Vanilla extract
- 1 pinch – Kosher salt
- 4 oz. – Flour
- 1/2 tsp – Baking powder
- 1 cup – Chocolate chips
- Preheat oven to 350* and line a baking sheet with parchment paper
- In a stand mixer, combine butter, sugars, egg and vanilla until creamy
- Mix in remaining ingredients (except chocolate chips)
- Fold in the chocolate chips
- Using a small ice cream scooper (1 or 2 oz.), drop scoops onto parchment-lined baking sheet, leaving room between scoops because the cookie will spread during baking
- Bake for 10 minutes or until edges begin to darken
- Let rest on a wire rack, allowing cookies to harden before eating