Its been a while since i have had a real good chocolate chip cookie and I'm pretty sure this one was a winner.
One of the reasons it's so damn good? The dough to chocolate chip ratio is 50/50
Yes that is 2 lbs of Chocolate.
THe secret?
-- don't use pre made chocolate chips, buy the chocolate chunks and chop em up yourself!
Warning: this recipe makes a LOT. It couldn't all fit into my mixing bowl we had to separate the dough into two bowls and mix it all up that way.
--don't use ALL PURPOSE FLOUR, use pastry flour and bread flour
--cool the dough for 24 hours until you actually bake. We took some of the dough and baked it and then took the rest and baked it the next day to see if this trick really does make a difference. Turns out, it does.... for a better texture and look I'd suggest waiting.
Here's the recipe;
Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
THe secret?
-- don't use pre made chocolate chips, buy the chocolate chunks and chop em up yourself!
--don't use ALL PURPOSE FLOUR, use pastry flour and bread flour
--cool the dough for 24 hours until you actually bake. We took some of the dough and baked it and then took the rest and baked it the next day to see if this trick really does make a difference. Turns out, it does.... for a better texture and look I'd suggest waiting.
Here's the recipe;
Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped
Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Tomorrow Ill be baking the dough that set for 24 hours , check back tomorrow to see if it makes a difference :)
UPDATE: After cooling the dough for 24 hours the cookies actually have a better texture, a bit chewier. They also had a better look to them. More visually appealing. But that doesn't really matter to me :p
UPDATE: After cooling the dough for 24 hours the cookies actually have a better texture, a bit chewier. They also had a better look to them. More visually appealing. But that doesn't really matter to me :p
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