Chocolate Chip Cookies (might be The Tuffy McCann?)

 Chocolate Chip Cookies - Tuffy McCanns

from Ellen's kitchen, thanks to the NYT

I am entertained by dreams, but don't believe they have much meaning.  However, I did wake up years ago remembering a dream about baking chocolate chip cookies.  Like many, I baked many many batches of Toll House chocolate chip cookies (although often using Ghirardelli chocolate chips) during our boys' childhoods.  They seemed perfectly delicious and were happily consumed.  In this dream I was a revisiting the classic cookie, had perfected it, and named it the Tuffy McCann.  
Upon waking, I wondered if perhaps I should really revisit the recipe and went on the hunt.  Starting with a New York Times recipe that had tens of thousands of reviews, I tweaked and modified and tested many batches on many audiences.  I think this may be The Tuffy McCann!  Enjoy!

  • 17 ounces All-Purpose Flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp kosher salt, plus more for dusting
  • 1 1/4 cups (2 1/2 sticks, 10 oz) softened unsalted butter
  • 10 ounces brown sugar
  • 8 ounces granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 15 oz chocolate chips 
  • flour, baking soda, baking powder, and salt together.  Set aside.
Using mixer with paddle:
  • cream butter and sugars together until very light, about 5 minutes.  Add eggs, one at a time, mixing well after each addition.  Stir in vanilla.  Reduce speed to low, and add dry ingredients, mixing until just combined, about 5-10 seconds.  Add chocolate and mix just to combine.   May now refrigerate or bake!
  •    oven to 350 degrees (325 convection).
  • baking sheets with parchment and sprinkle a slight pinch of Kosher salt on the parchment where planning to put each 1/4 cup of dough (large cookies, so 8 per sheet).  Sprinkle top of cookie with just a few grains of Kosher salt.
  • for 14 minutes until golden around the edges.  Remove baking sheet from oven and let rest on cooling rack for 5 minutes, then remove cookies directly to rack for further cooling.  Wait to eat if you can!
  • can also pre-scoop the dough and chill on parchment-lined baking sheet.  Then put balls in Ziploc bag in freezer for future baking.  Right from freezer to oven, following baking directions above, with a few more minutes added to baking time. 


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