Saturday, July 28, 2012

Chewy Chocolate Chip Cookies

Looking back at all the baking that I've been doing, there's a common theme emerging: chocolate. Okay, so I like chocolate. You might even call me a chocoholic. If you're a chocoholic, you're in the right place! And guess what? This is a judgment-free zone, so don't be afraid to flaunt your chocoholism. 

So, chocolate cookies. Chewy? Crispy? Which one do I prefer? It's chocolate ... it doesn't matter. 

That said, these are a lot different than my last cookie recipeThese are chewy chocolate chip cookies. The chocolate-to-dough ratio is a lot more mellow. So they're very balanced. The texture is chewy but forgiving. There are strong notes of brown sugar and vanilla in the dough, which, overall, makes for a very pleasant cookie. Most importantly, the chocolate is fantastic! I used 70% Valrhona, in the shape of small discs (or "feves"), from Whole Foods. Because of the shape, each bite offers the promise of hitting a solid pocket of gooey chocolate!

So what's your favorite chocolate chip cookie recipe? Are you a chewy or a crispy kind of person? Let me know in comments!

Chewy Chocolate Chip Cookies

Like my Jacques Torres cookies, these are also refrigerated before baking. So, 12-24 hours before baking, prepare the dough as follows. 

First, sift together the flour, baking soda, and salt. Set aside. 

Now, get out your stand mixer. 

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 30 seconds.

Add the brown and granulated sugars, and increase the speed to medium and beat until slightly fluffy, 1-2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. 

Add the eggs one at a time, beating well after each addition. Then, beat in the vanilla, stopping the mixer occasionally to scrape down the sides of the bowl.

Reduce the speed to low, gradually add the flour mixture and beat until just combined. Using a rubber spatula, gently fold in the chocolate discs. 

Alternatively, you can leave the discs out of the dough for now, and add them in by hand (3-4 discs per dough ball), when you're ready to bake. 

Now that everything is mixed together, cover and refrigerate, for at least 12 hours. 24 hours is preferable. 36 is probably fine too. 

Time to bake!

Preheat an oven to 350 degrees. Put some bakping paper on a cookie sheet.

Drop the dough by rounded tablespoonfuls onto the prepared pan, spacing them about 2-inches apart. Give each cookie a gentle dash of sea salt to finish them.

Bake until golden brown, 12 to 15 minutes. 

Transfer the pan to a wire rack and let the cookies cool on the pan for 5 minutes, then transfer them to the rack and let cool completely. 

Repeat with the remaining dough.
Makes 36 cookies



2 1/2 cups all-purpose flour

1 teaspoon baking soda
3/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
12 ounces of 70% Valrhona semi-sweet chocolate discs (or what ever kind of chocolate you prefer - just make sure it's dark, at least 60% cocao) 

sea salt

Recipe adapted from Williams-Sonoma Kitchen

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