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100 chocolate chip recipes - something for everyone
- Thread starter lorijean
- Start date
Well, for me it's the ultimate, since I love flatter, chewy cookies. These are crispy on the edges,
and very chewy in the centers, but they're not very thick, which I prefer. The taste is great too, with my tweaks. I've tried countless chocolate chip cookies, and these are definitely the best I've found so far. I know some people prefer very thick cookies, so let me know if you're still interested, and I'll post it.
and very chewy in the centers, but they're not very thick, which I prefer. The taste is great too, with my tweaks. I've tried countless chocolate chip cookies, and these are definitely the best I've found so far. I know some people prefer very thick cookies, so let me know if you're still interested, and I'll post it.
Here's a photo (and the recipe). Will post it with my tweaks if you'd like.
http://www.foodgal.com/2009/06/tantalizing-preview-ad-hoc-chocolate-chip-cookie-recipe-by-thomas-keller/
http://www.foodgal.com/2009/06/tantalizing-preview-ad-hoc-chocolate-chip-cookie-recipe-by-thomas-keller/
colleenmomof2
Well-known member
Meryl, please post tweaks!
Oh how I want a chocolate chip cookie! Thank-you, Colleen
Oh how I want a chocolate chip cookie! Thank-you, Colleen
You will love these! Here ya go with my notes/tweaks:Chocolate Chip Cookies - Thomas Keller
CHOCOLATE CHIP COOKIES
MY NOTES:
These are excellent, with a perfect texture - crispy edges and chewy centers. However, I didn't like the 70% cacao in there, which surprised me, since I prefer chocolate at 70% - 75%. But somehow, I didn't like that high a percentage - in contrast to the sweet cookie, it tasted too bitter. When I made them a second time, I used all semisweet (Ghirardelli), and loved them - I may try them in the future with some bittersweet, but not as high as 70%.
I used 2 less Tbsp of each sugar, and liked the flavor of the basic cookie dough. I also chopped the chocolate into very coarse chunks instead of chip size.
These cookies spread a lot, and some ran into each other, so the second time, I did 6 cookies per large baking sheet.
Thomas Keller writes in the book: "This is our version of what is arguably the best cookie ever. I like to use different chocolates, one sweeter, one with a more complex bittersweet balance. After you chop the chocolate, sift it to remove any tiny fragments to give the cookies a cleaner look. If you like softer cookies, don’t underbake them, just mist them with water before baking."
(My note: I didn't mist them).
CHOCOLATE CHIP COOKIES
INGREDIENTS:
2 1/3 cups plus 1 tablespoon all-purpose flour
3/4 teaspoon baking soda
1 teaspoon kosher salt (I used 1/2 tsp fine salt)
5 ounces 55 percent chocolate, cut into chip-sized pieces
5 ounces 70 to 72 percent chocolate, cut into chip-sized pieces
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1 cup packed dark brown sugar, preferably molasses sugar
3/4 cup granulated sugar
2 large eggs
DIRECTIONS
Position racks in the lower and upper thirds of the oven and preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper.
Sift flour and baking soda into a medium bowl. Stir in the salt.
Put chips in a fine-mesh basket strainer and shake to remove any chocolate “dust” (small fragments).
In the bowl of a stand mixer fitted with the paddle, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until mixture is light and creamy. Scrape down sides of the bowl. Add eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add dry ingredients and mix on low speed to combine. Mix in chocolate.
Remove bowl from mixer and fold dough with a spatula to be sure the chocolate is evenly incorporated. The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for 2 weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. (Defrost frozen cookies overnight in the refrigerator before baking.)
Using about 2 level tablespoons per cookie, shape dough into balls. (I measured very rounded Tbsp). Arrange 8 cookies on each pan, leaving about 2 inches between them, because the dough will spread. (I did 6 cookies per sheet). Bake for 12 minutes, or until the tops are no longer shiny, switching the position and rotating pans halfway through baking.
Cool cookies on the pans on cooling racks for about 2 minutes to firm up a bit, then transfer to the racks to cool completely. Repeat with second batch of cookies. (The cookies can be stored in an airtight container for up to 2 days.)
Note: If your brown sugar has hardened, soften it in the microwave for 15 to 30 seconds.
Makes about thirty 3-inch cookies (I had 32 cookies).
From “Ad Hoc At Home” - Thomas Keller
http://www.foodgal.com/2009/06/tantalizing-preview-ad-hoc-chocolate-chip-cookie-recipe-by-thomas-keller/
CHOCOLATE CHIP COOKIES
MY NOTES:
These are excellent, with a perfect texture - crispy edges and chewy centers. However, I didn't like the 70% cacao in there, which surprised me, since I prefer chocolate at 70% - 75%. But somehow, I didn't like that high a percentage - in contrast to the sweet cookie, it tasted too bitter. When I made them a second time, I used all semisweet (Ghirardelli), and loved them - I may try them in the future with some bittersweet, but not as high as 70%.
I used 2 less Tbsp of each sugar, and liked the flavor of the basic cookie dough. I also chopped the chocolate into very coarse chunks instead of chip size.
These cookies spread a lot, and some ran into each other, so the second time, I did 6 cookies per large baking sheet.
Thomas Keller writes in the book: "This is our version of what is arguably the best cookie ever. I like to use different chocolates, one sweeter, one with a more complex bittersweet balance. After you chop the chocolate, sift it to remove any tiny fragments to give the cookies a cleaner look. If you like softer cookies, don’t underbake them, just mist them with water before baking."
(My note: I didn't mist them).
CHOCOLATE CHIP COOKIES
INGREDIENTS:
2 1/3 cups plus 1 tablespoon all-purpose flour
3/4 teaspoon baking soda
1 teaspoon kosher salt (I used 1/2 tsp fine salt)
5 ounces 55 percent chocolate, cut into chip-sized pieces
5 ounces 70 to 72 percent chocolate, cut into chip-sized pieces
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1 cup packed dark brown sugar, preferably molasses sugar
3/4 cup granulated sugar
2 large eggs
DIRECTIONS
Position racks in the lower and upper thirds of the oven and preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper.
Sift flour and baking soda into a medium bowl. Stir in the salt.
Put chips in a fine-mesh basket strainer and shake to remove any chocolate “dust” (small fragments).
In the bowl of a stand mixer fitted with the paddle, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until mixture is light and creamy. Scrape down sides of the bowl. Add eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add dry ingredients and mix on low speed to combine. Mix in chocolate.
Remove bowl from mixer and fold dough with a spatula to be sure the chocolate is evenly incorporated. The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for 2 weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. (Defrost frozen cookies overnight in the refrigerator before baking.)
Using about 2 level tablespoons per cookie, shape dough into balls. (I measured very rounded Tbsp). Arrange 8 cookies on each pan, leaving about 2 inches between them, because the dough will spread. (I did 6 cookies per sheet). Bake for 12 minutes, or until the tops are no longer shiny, switching the position and rotating pans halfway through baking.
Cool cookies on the pans on cooling racks for about 2 minutes to firm up a bit, then transfer to the racks to cool completely. Repeat with second batch of cookies. (The cookies can be stored in an airtight container for up to 2 days.)
Note: If your brown sugar has hardened, soften it in the microwave for 15 to 30 seconds.
Makes about thirty 3-inch cookies (I had 32 cookies).
From “Ad Hoc At Home” - Thomas Keller
http://www.foodgal.com/2009/06/tantalizing-preview-ad-hoc-chocolate-chip-cookie-recipe-by-thomas-keller/
Although, one of the main differences is that Keller doesn't use any vanilla extract. The cookies
taste great without it, so I omit it as per the instructions. Some reviewers say the chocolate is more pronounced due to the missing vanilla extract.
Also, he uses cold butter instead of room temperature...
taste great without it, so I omit it as per the instructions. Some reviewers say the chocolate is more pronounced due to the missing vanilla extract.
Also, he uses cold butter instead of room temperature...