BKM – Chocolate Chip Cookies

Yes… you can make these delicious cookies using the BKM – again, I cannot emphasize enough – 1 container to clean up convenience.  I made two sizes – only because I had a helper and one ice cream scoop, so I used the spoon method.  This was a Sunday night experiment and the more familiar I get with the machine, the more I think about using it for various items. 

I had my doubts about if it would mix the cookie dough.  Two reasons, one the size of the jug and the second the mixing tool.  But both items dispelled the doubt – they worked wonderfully well.  This is a great tried and true tested recipe for chocolate chip cookies.  I’ve made it many times so my family – really cookie connoisseurs, had a basis for comparison.  The verdict was in – delicious!

2 cups (260 grams) all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
2/3 cup (140 grams) firmly packed light brown sugar
1 large egg
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 1/4 cups (210 grams) chocolate chips or chocolate pieces

Preheat oven to 350f.
Line two baking sheets with parchment paper or silpat.
In a large bowl, mix together the flour, baking soda, and salt.
In the BKM stainless steel mixing bowl, insert the stirring blade into the bowl, snap the mixing tool onto the stirring blade – note, the mixing tool has to snap in place – if you don’t hear a snap, it’s not attached properly.
Add the butter and sugar, set the speed to level 7 – set the timer to 30 seconds.  When the machine stops, scrape down the sides of the bowl.  Repeat this process 3 more times scraping down the bowl each time the machine stops.  Check the mixture to ensure the butter and sugar are creamed properly.
Add the eggs and vanilla extract – set the speed to 5 and the timer to 30 seconds – scrape down and repeat.
Remove the lid and add the flour mixture to the bowl – replace the lid.
Set the machine to level 1 and the timer to 1 minute.
After 1 minute – scrape the sides of the bowl down, increase the speed to level 2 – do not over mix – use your knowledge of cookie making – the same rules apply, empty the contents into the bowl that once held the flour mixture – stir in the chocolate chips.
Form the dough into balls, using either a purple handled ice cream scoop for normal sized cookies or a teaspoon for smaller cookies.
Bake the larger cookies for about 15 minutes (12 to a full size tray).
Bake the smaller cookies for about 12 – 13 minutes (24 to a full size tray).
The cookies are done when they are light golden brown in color and just set. They will still seem a little soft but they will firm up as they cool.
Remove from the oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
As always – enjoy!