I don't bake. I just don't. Why ? Because I hate failure, and baking is about precision rather than intuition. Not that I don't try to be as precise as possible, it's just that baking leaves no room for interpretation, and I like interpretation. For example, I've seen the movie Jaws no less than 100 times, and I continue to reinterpret the scenes. Remember when Quint told that story about the USS Indianapo....never mind......That being said, these cookies rock. They say when you are trying to sell your home, make cookies before potential buyers come so the house smells like sugar and incites the buying mechanism. No idea if this works, but I do know that anyone who has looked at our place is still talking about these cookies...
5 oz. very high quality high cacao content chocolate chips/chunks/shards
4 oz. very high quality white chocolate-chopped in to chunks/shards
2 oz very high quality milk chocolate chunks/shards
2 oz Dulcey Blonde chocolate-chopped
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, soft (but not too soft)
1/2cup superfine sugar
1 cup packed light brown sugar
2 eggs
1 1/2-2 tsp ground vanilla powder (available williams sonoma) or 1 tsp scraped vanilla seeds.
Preheat oven to 375ºF. Stir flour with baking soda and salt. In a separate bowl, preferably with a hand mixer (or the kitchen aid is fine too), cream butter with sugar, brown sugar, eggs, and vanilla. Don't overwork.
Gradually blend dry mixture into creamed mixture. Stir in chocolate . Drop small spoonfuls of dough on uncooked cookie sheet.
Bake at 375ºF for a minimum of 9 minutes, max of 13. The lighter they are, the more likely they are to be soft (within reason-nine minutes produces a very soft cookie). Then again, it depends on your oven. See what I mean ? This is why I don't bake.
Let cool slightly then move to rack. Then hide from anyone who doesn't want to develop a very strong addiction to cookies.
