Ravneet Gill*s Perfect Chocolate Chip Cookies

marilynfl

Moderator
Marilyn's notes: This was just published in the NYTImes. Since I now pay for access, I don't know if it's a editor-curated free recipe or not. However, I also just bought Ravneet Gill's book with this recipe. It hasn't arrived yet but when it does, I'll compare that recipe with this one since the Times states this recipe was adapted. As yet, this cookie is untested by myself.

My thighs are breathing a sigh of relief.

½ cup plus 2 tablespoons /140 grams unsalted butter (1 1/4 sticks), softened

Scant 3/4 cup/140 grams dark brown sugar

â…” cup/110 grams superfine sugar

1 large egg

1 ¾ cups plus 2 tablespoons /250 grams all-purpose flour

1 teaspoon baking powder

¾ teaspoon baking soda

¾ teaspoon Maldon sea salt (or kosher salt)

6 ounces/170 grams dark (bittersweet) chocolate, chopped into large chunks

Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)

Add the egg and beat over medium speed until evenly combined.

In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.

Add the chopped chocolate and fold into the dough until evenly distributed.

Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)

The next day, heat the oven to 350 degrees.

Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.

Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

https://static01.nyt.com/images/2020/10/21/dining/16cookie4/merlin_177117912_a1ebb5f5-4632-4e07-85d2-0bd270dda5b2-articleLarge.jpg

 
Perfect is in the eye of the beholder when it comes to chocolate chip cookies

LOL- I think we need a "perfect chocolate chip" thread. After many years of testing out chocolate chip cookie recipes. This is my "perfect chocolate chip cookie"-expensive to make but the best to my taste:

INCREDIBLE CHOCOLATE CHIP COOKIES
5 c all-purpose flour:
1 tsp baking soda
2 tsp fine salt
1 lb unsalted butter, melted and cooled slightly
2 c packed dark brown sugar
1 c white sugar
3 Tbsp good vanilla extract
2 large eggs
2 large egg yolk (besides the whole eggs)
24 oz Cadbury Royal Dark Chocolate squares, broken apart
2 c chopped and toasted walnuts or pecans
1/2 T candied ginger- optional

Sift together and set aside: flour, baking soda, salt.
Stir together melted butter, brown sugars and vanilla. Add the egg then the yolk and beat well. Stir in the dry ingredients then fold in the chocolate and pecans.
Preheat oven to 375 degrees. Prepare baking sheets (I use parchment paper). Drop about ¼ cup of dough for each cookie on sheets. Bake for 10-15 minutes or until brown. Remove from sheets immediately and cool.

 
Ah, sister-separated-at-birth, this is where we diverge as I double whatever the amount is. Energy

-and its laws-are proven because all the chocolate you don’t use goes into mine.

“The first law, also known as Law of Conservation of Energy, states that energy cannot be created or destroyed in an isolated system.”

Once again science is proven.

 
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