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How to Make &Prepare -White house
CHOCOLATE C H I P COOKIES

Chocolate chip cookie recipe


the chocolate chip cookie recipe

 

SI M P L E , C L A S S I C COOKIES


These cookies are the ones I baked on an almost daily basis at the White House.


CHOCOLATE C H I P COOKIES
Ma k e s a b o u t 7 0 c o o k i e s
Molasses keeps my chocolate chip cookies chewy for more than a day. It also gives them
a more intense brown sugar flavor than Toll House–type cookies. I bake these cookies at
400 degrees for a good reason: High heat browns the outside while keeping the inside
moist and almost gooey. Don’t overbake these, or they will overbrown on the outside
and dry out on the inside.
1. Combine the flour, baking soda, and salt in a medium mixing bowl.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together
the butter, granulated sugar, and brown sugar until thoroughly combined.
Beat in the eggs, molasses, and vanilla, scraping down the sides of the
bowl once or twice as necessary. Stir in the flour mixture until just incorporated.
Then stir in the chocolate chips and walnuts. Place the bowl in the refrigerator
and allow the dough to chill for 1 hour.
3. Preheat the oven to 400 degrees. Line several baking sheets with parchment
paper or Silpat pads.
3 cups plus 3 tablespoons all-purpose
flour
1 teaspoon baking soda
¼teaspoon salt
1 cup (2 sticks) unsalted butter,
softened
1 cup granulated sugar
?cup packed light brown sugar
2 large eggs
¼cup molasses
1 tablespoon pure vanilla extract
2 cups (one 12-ounce bag) chocolate
chips
1 cup chopped walnuts

How to Make &Prepare -White house CHOCOLATE C H I P COOKIES



4. Drop heaping tablespoons or #40 ice cream scoops of the dough 2 inches apart
on the prepared baking sheets, flattening them slightly by hand. (Balls of dough
may be placed next to each other on parchment-lined baking sheets, frozen,
transferred to zipper-lock plastic freezer bags, and stored in the freezer for up to
1 month. Place frozen cookies on prepared sheets as above, and defrost on the
counter for 30 minutes before baking.)
5. Bake until just light golden, 8 to 10 minutes. Cool the cookies for 5 minutes on
the baking sheets before using a metal spatula to transfer them to a wire rack to
cool completely. Chocolate Chip Cookies will keep in an airtight container for
2 to 3 days.

by Former White House Executive Pastry Chef Roland Mesnier, who retired last year after a quarter of a century in the nation’s first kitchen, visited Mary Washington in May, 2005


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