Thomas Keller Chocolate Chip Cookies
5 ounces of 55%% chocolate, cut into chip sized pieces *
5 ounces of 70-72%% chocolate, cut into chip sized pieces *
*All I had on hand was some Ghirardelli bittersweet chocolate. It worked perfectly but I would love to t
Position the racks in the lower and upper thirds of the oven and preheat to 350F.
Line cookie sheets with parchment paper.
Put the chopped chocolate in a fine-mesh strainer and shake to remove the small chocolate 'dust' fragments. Set aside.
In a large bowl, beat half the butter ( 1 stick ) on medium speed until smooth.
Add both sugars and remaining butter, and beat until well combined.
Continue to beat for about 3 more minutes till light and creamy.
Using about 2 level Tbsp. per cookie, shape dough into balls. Arrange the cookies 2 inches apart.
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.
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.
Wednesday, December 9, 2009 - 2:02am