1st Place: The Sassy Salty Chocolate Chip Cookie
by Tikvah Weiner (PoE Admin)
If you’re curious to see what the 1st place Sassy Salty Chocolate Chip Cookie is all about, be sure to check out the “read more” link below to find the recipe.
2nd place: The Wookie Cookie and The Best Molasses Cookie Ever
by Joe Kobayashi (PoE Undergraduate Program Coordinator) and Giulia Anderson (PoE Undergrad – Junior), respectively (a tie!)
Congratulations to the bakers of these awesome cookies!
If you missed the Cookie Cook-off, do not fear! In honor of January 23rd National Pie Day PoE will be hosting a pie cookoff on Wednesday, February 8th from 12-1pm in the PoE Commons.
The rules are simple. Bring any kind of pie you like – sweet, savory, chicken pot pie, cream pie, vegetable pie (ever had sweet potato pie??), pie with streusel topping, betty crocker crisscrossed pie, ice cream pie, fruit pie – whatever you desire. Come up with a clever name for your pie and we will put it to the test.
The cookoff will only work if we have lots and lots of judges!! We need lots of people to sample the fare and vote. So don’t worry if you have don’t own a pie tin and have never turned on your oven. We need everyone there! If you’re new to baking there are some great pie recipes on this baking blog.
Click here to get the 1st Place recipe!
- 3 ½ cups (17 ounces) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons coarse sea salt, plus additional salt for sprinkling lightly on cookies
- 2 ½ sticks (10 ounces) unsalted butter
- 1 2/3 cups (10 ounces) lightly packed light brown sugar
- 1 cup (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 18 to 20 ounces bittersweet chocolate, cut into large chip-size chunks (I recommend chocolate with at least 60% cacao content and prefer Scharffen Berger or Callebaut.) **I used one bag of bittersweet choc chips**
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Whisk flour, baking powder, baking soda, and salt together in a bowl. Set aside.
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Using a stand mixer with a paddle attachment or an electric hand mixer, cream butter and sugars together until lightened, 3 to 5 minutes.
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Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
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Add flour mixture, blending at lowest speed until just combined.
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Drop chocolate pieces in and mix in gently, by hand.
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Wrap dough in plastic and refrigerate for 1 to 24 hours.
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Preheat convection oven to 325˚F. If convection is not available, preheat conventional oven to 350˚F.
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Roll dough into 1 ½-inch balls and place 2 inches apart on a sheet pan lined with a silpat liner or parchment paper.
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Sprinkle just a few grains of salt on each ball of dough and bake until cookies are golden around the edges and cooked through, but still soft, 12-15 minutes (on the longer side for conventional ovens).
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Let the cookies cool for 3 to 5 minutes on the pan. They are best eaten when warm. If they will not be eaten right away, transfer the cookies to a wire rack and cool further before storing.
