Wednesday, June 27, 2012

The surest way to gain 10 lbs (at least!)

I have been married for almost 10 years and have been making chocolate chip cookies for at least as long. My cookies have always turned out tasty, but flat and definitely not bakery worthy.

Until now. I have finally discovered a recipe that will forever change the way I bake chocolate chip cookies.

Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely

Definitely click on the recipe link and read her tips for these cookies.  Do not substitute different flours and be sure to let the dough rest for at least 24 hrs.  Self-control, people!

No comments:

Post a Comment

Please leave a note! I love to hear from my readers.