Ultimate Chocolate Chip Cookies

Jul 27

Written by:
7/27/2011 8:38 AM  RssIcon



Ultimate Chocolate Chip Cookies
adapted from a recipe by Jacques Torres
Makes about 2.5-4 dozen cookies

This is my families favorite chocolate chip cookie. Baked just right they are perfectly chewy; if you like a crisper cookie simply adjust the cooking time to you likeness for your personal perfection.

Ingredients:
2 cups minus 2 tablespoons (8 1/2 ounces) all purpose flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks (1 1/4 cups) unsalted butter-room temperature
1 cup packed (8 ounces) brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs-room temperature
1tablespoon vanilla Jack
1 1/4 pounds bittersweet chocolate chips (2- 12 oz. packages Hershey Special Dark)

Process:
1. Mix dry ingredients (flours, baking soda, baking powder and salt) into a bowl and set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs and vanilla Jack then mix well. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them thoroughly. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and may be refrigerated for up to 72 hours.
3. When ready to bake bring dough to room temperature for a few hours.
4. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicon baking mat.
5. For large cookies use a 4 tablespoon scoop for 6 cookies on a half sheet pan. If desired, sprinkle with a few grains of sea salt before baking. Bake until golden brown but still soft, 18 minutes. Let the cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
6. For medium cookies use a 2 1/2 tablespoon scoop for 12 cookies on a half sheet pan. If desired, sprinkle with a few grains of sea salt before baking. Bake until golden brown but still soft, 16 minutes. Let the cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
7. Alternately: when the dough is mixed allow to rest at room temp for 2-3 hours. Scoop the dough onto a baking sheet and freeze. Place the frozen scoops into freezer bags. For the large cookies: when ready to bake place frozen cookie scoops onto prepared baking sheet and bake in 350˚ preheated oven for 20 minutes. I have an oven that preheats in about 3 minutes so I will put a scoop of the frozen cookie dough in a large silicon muffin cup and put in cold oven, then set the oven to 350˚ and the timer for 21 minutes.


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