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Tuesday, October 04, 2011

My Latest Favorite Chocolate Chip Cookie

So I'll admit it, I am not a monogamous chocolate chip cookie baker.  I bounce around from recipe to recipe, trying different ingredients and techniques in search of the holy grail: the perfect cookie.  A cookie that is rounded and moist in the middle, doesn't spread too much while baking, uses really good chocolate and stands up well to travel.

I've settled into a committed relationship with an adaption of Thomas Keller's Chocolate Chip cookie, out of his Ad Hoc cookbook.  Chef and Owner of The French Laundry in Napa Valley, Bouchon in New York and Vegas and a few other notable places, this guy obviously knows his stuff.(This being the understatement of the year.)  I, however do not have time to chop up a 55% chocolate bar and a 70-72% chocolate bar, SIFT THE CRUMBS out to keep the cookie looking "clean", and other such nonsense.  So here is my version.  I hope you enjoy.

2 & 1/3 cups flour, plus 1 TB.
3/4 tsp. baking soda
1 tsp. kosher salt
1/2 lb. unsalted butter
1 cup light brown sugar
3/4 cup white sugar
2 large eggs
1 tsp. good vanilla

6 oz. semi sweet Ghiradeli chocolate chips
6 oz. 60% chocolate Ghiradeli chocolate chips (to taste, sometimes I add more, eyeball it)

Preheat the oven to 375 degrees.  Combine the first three dry ingredients in a small bowl.  In the bowl of a stand mixer fitted with the paddle beat the butter on medium spead until smooth but not creamed.  Add the sugars and mix, don't beat too much air into it.  Scrape down the sides of the bowl, add the egss, one at a time, beating until mixed.  Add the vanilla.  Add the dry ingredients and mix on low until combined. Add the chocolate chips.  

Using a small ice cream scoop (2 TB size) scoop balls of dough onto a wax paper covered rimmed baking sheet.  Fill the sheet with balls and then stick it in the freezer until they are frozen fairly solid.  Dump them all in a zip lock bag to store in the freezer, or bake them from frozen form on parchment paper lined cookie sheets.  Bake at 375 degrees for five minutes, one sheet at a time, then rotate the cookie sheet and bake another 4 & 1/2 or 5 minutes.  

1 comment:

Kristin M. said...

I have been forgetting to tell you about this for a couple of years now....

This guy is one of my good friend's brother. He is now executive soux chef at French Laundry. I've got a great story to tell you that I never remember to, so ask next time we talk. It will make you foam at the mouth.