Learning 2 Bake – from Scratch XVII

It’s been so long, I had to look up the number. It is gloomy and chilly today. What better time to bake cookies! The Laird has been buying Artisan Kettle dairy free chocolate chunks for our kibble. Is anyone surprised that there is a chocolate chunk cookie recipe on the back?

Artisan Kettle Extra Dark Chocolate Chunk Cookies

2 1/2 cups organic all-purpose flour
1 tsp baking soda

1 1/2 tsp salt
1 cup organic unsalted butter
1/2 cup organic granulated cane sugar
1 cup organic light brown sugar
2 tsp organic vanilla extract
2 large organic eggs
9 oz (1 bag) Artisan Kettle Organic Extra Dark Chocolate Chunks

Do the usual (I’m getting as bad as my grandmother).
Preheat oven to 375. Combine flour, baking soda, and salt; set aside. Cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in vanilla extract and eggs until smooth. Gradually beat in flour mixture. Stir in chocolate chunks. Drop by tablespoon onto ungreased baking sheet. Bake 10-12 minutes or until golden brown. Remove cookies from sheet and place on cooling racks. Makes approximately 3 dozen cookies.

I’m wondering what baking soda is (yes, “sodium bicarbonate”, but what is that?) that an organic version is not called for. At least they didn’t ask for organic salt. For some reason, I actually have organic vanilla extract, but the bottle is not opened, so I used McCormick. Everything else was equally mundane (and affordable).

I got everything ready for a half-batch:

Grandma’s bowl gets used!

The dry ingredients are sifted into grandma’s bowl. The sugars are sifted into the out-of-fame mixing bowl. I then wandered off to do other things while waiting for the butter and egg to come up to room temperature.

“Drop by tablespoon”, using a cutlery tablespoon (because it’s not as “scoopy”, so easier to get the dough out of), seemed a bit much, so they are about half a tablespoon. Clearly I need to work on “drop” consistency. I did get 2 dozen from a half-batch, so perhaps they are supposed to be larger.

I split the difference and baked for 11 minutes. They’re fine, but I think 10 minutes would have been better.

The reason I don’t bake cookies much: I’ve already eaten four just writing this post. One out of the oven, since it wouldn’t fit on the rack. Another before posting to be sure they were still good after cooling. Another as I went into the kitchen to get the bag in order to transcribe the recipe. A fourth when I went to check the spelling of “McCormick”.

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