Thomas Keller’s Chocolate Chip Cookies

For a friend’s birthday, I decided to make chocolate chip cookies and I used the opportunity to bake Thomas Keller’s version. The recipe deviates from the standard recipe by not using vanilla and by using two types of chocolate, one dark and one semi-sweet. The two chocolates combine to give the cookie a more complex taste than your average cookie. However, using chocolate that is not pre-chopped is the most difficult part of the recipe. It took a good 30 minutes to chop up all the chocolate used in the recipe.

The recipe comes from Keller’s book “Ad Hoc at Home,” which features a range of “do-it-yourself-at-home” recipes, although most recipes are still pretty advanced. I received his “Bouchon Bakery” cookbook for Hanukkah that features all desserts, so I am excited to try recipes from there, too.

The recipe and a picture of the final product follows.

2 1/3 c plus 1 tbsp all-purpose flour
3/4 tsp baking soda
1 tsp kosher salt
5 oz 55 percent chocolate, cut into chip-sized pieces (I used Baker’s)
5 oz 70-72 percent chocolate, cut into chip-sized pieces (I used Scharffen Berger 70 percent)
8 oz (2 sticks) cold unsalted butter, cut into small pieces
1 c packed dark brown sugar, preferably molasses sugar
3/4 c granulated sugar
2 large eggs

Position racks in the lower and upper thirds of the oven and preheat oven to 350° F. Line two baking sheets with parchment paper.

Sift flour and baking soda into a medium bowl. Stir in the salt.

Put chips in a fine-mesh basket strainer and shake to remove any chocolate “dust” (small fragments).

In the bowl of a stand mixer fitted with the paddle attachment, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few more minutes, until mixture is light and creamy. Scrape down sides of the bowl. Add eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add dry ingredients and mix on low speed to combine. Mix in chocolate.

Remove bowl from mixer and fold dough with a spatula to be sure the chocolate is evenly incorporated. Using about 2 level tablespoons per cookie, shape dough into balls. Arrange eight cookies on each pan, leaving about 2 inches between them, because the dough will spread. Bake for 12 minutes, or until the tops are no longer shiny, switching the position and rotating pans halfway through baking.

Cool cookies on the pans on cooling racks for about two minutes to firm up a bit, then transfer to the racks to cool completely. Repeat with second batch of cookies. (The cookies can be stored in an airtight container for up to two days.)

Cookies, ready to eat

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