Thomas Keller Chocolate Chip Cookies

Ingredients

2 smalls sticks ( 8oz ) of cold butter cut into pieces
3/4 teaspoon of baking Soda
1 teaspoon of kosher salt ( I used 1 ½ tsp. of sea salt )
5 ounces of 55%% chocolate, cut into chip sized pieces *
5 ounces of 70-72%% chocolate, cut into chip sized pieces *
1 teaspoon of ground cinnamon ( optional, not in actual recipe )
*All I had on hand was some Ghirardelli bittersweet chocolate. It worked perfectly but I would love to t

Preparation

1
Position the racks in the lower and upper thirds of the oven and preheat to 350F.
2
Line cookie sheets with parchment paper.
3
In a small bowl, sift the flour and baking soda. Stir in salt and set aside.
4
Put the chopped chocolate in a fine-mesh strainer and shake to remove the small chocolate 'dust' fragments. Set aside.
5
In a large bowl, beat half the butter ( 1 stick ) on medium speed until smooth.
6
Add both sugars and remaining butter, and beat until well combined.
7
Continue to beat for about 3 more minutes till light and creamy.
8
Scrape down the sides and beat in the eggs one at a time, beating well after each addition.
9
Add the dry ingredients on low and mix to combine. I had to add mine a little bit at a time.
10
Mix in the chocolate with a large spatula and keep folding it in until the chocolate is evenly incorporated.
11
Using about 2 level Tbsp. per cookie, shape dough into balls. Arrange the cookies 2 inches apart.
12
Bake for 12 minutes, or until the tops are no longer shiny. Switch the position of the pans ( lower to upper ) and rotate halfway through baking time.
13
For my cookies, I set the timer for 12 minutes exactly. After 6 minutes I switched and rotated without pausing the timer. This resulted in the perfect cookie texture.

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About

I love this recipe because it resulted in fat, chewy 'perfect' chocolate chip cookies. Because you don't use any vanilla extract, all you taste is the chocolate and the simple components of the dough.

Yield:

1.0 servings

Added:

December 9, 2009

Creator:

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