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Sunday, April 06, 2008

Black and White Chocolate Chip Cookies

The Altitude Adjustment Section
Sometimes nothing but a classic chocolate chip cookie will do, especially with a glass of milk. I think I am having a total childhood flashback. Anyway. Here is Susan Purdy’s altitude-adjusted chocolate chip cookie recipe which John Margraff made last week — reminding me how perfect these cookies are. And remember, Susan Purdy will be in town next week, and she will be my co-host on the show! She will also be giving 2 high-altitude baking classes at Las Cosas in the DeVargas mall on Friday April 11th and Friday April 18th from 10:00 am to 1:00pm. Call Las Cosas for details at 988-3394. Tell them "Mouth of wonder" sent you! Now, onto the recipe...

2 1/4 cups AP flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted room temp butter (1/2 pound)
3/4 cup minus 2 tablespoons granulated sugar
3/4 cup packed dark brown sugar
2 large room temp eggs
1 1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips (6 ounces) or coarsely chopped chocolate bits
1 cup white chocolate chips (or coarsely chopped white chocolate bits)
1 cup (4 ounces) chopped pecans or walnuts

Preheat oven to 350 and set rack in the center of the oven. In a medium bowl, whisk together flour, soda, and salt. In the bowl of your electric mixer, cream the butter till soft and creamy. Then beat in both sugars. Scrape down the bowl and beater. Beat in the eggs and vanilla. Now with the mixer on its lowest speed, slowly add the flour mixture. Next add the chips and nuts. Drop batter by rounded teaspoon onto sheet pans lined with parchment, about 2 inches apart. Bake for 8-10 minutes. If you over-bake they will be dry and crisp when cool. They should be moist and chewy. They will be delicious either way. Store in an airtight tin to keep moist. Get a glass of milk and sit down already! This recipe makes 55-60 cookies. Pace yourself.