Chocolate Chip Cookies!

Chocolate Chip Cookies!

From 

·         2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

·         1 ⅔ cups (8 1/2 ounces) bread flour

·         1 ¼ teaspoons baking soda

·         1 ½ teaspoons baking powder

·         1 ½ teaspoons coarse salt

·         2 ½ sticks (1 1/4 cups) unsalted butter

·         1 ¼ cups (10 ounces) light brown sugar

·         1 cup plus 2 tablespoons (8 ounces)granulated sugar

·         2 large eggs

·         2 teaspoons natural vanilla extract

·         1 ¼ pounds bittersweet chocolate disksor fèves, at least 60 percent cacao content (see note)

·          Sea salt.

o     

1.   Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2.   Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3.   When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4.   Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Chocolate Chip Cookies. . . .

First, a link to the Science of Chocolate Chip Cookies

Next, a recipe. . .
Brown Butter Chocolate Chip Cookies


One day, I'm gonna have to develop my own. . . . .

KAF Chocolate Chip Cookies!

Based on Cookies from the King Arthur Cookie Cookbook

Essential Chewy Chocolate Chip Cookie

Yield: 4 dozen

Baking Temperature: 375

Baking Time: 10 minutes

3/4 cup butter

2/3 cup brown sugar

2/3 cup granulated sugar

2 tablespoons corn syrup

1 tablespoon cider or white vinegar

2 large eggs

1 tablespoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking power

1/4 teaspoon baking soda

2 1/4 cups unbleached all-purpose flour

2 cups semisweet chocolate chips

Preheat oven to 375.  Lightly grease a cookie sheet or line one with parchment.  Cream together butter and sugars, then mix in other ingredients expect flour and chocolate chips.  Stir in the flour then fold in the chips.  Drop by spoonful onto the cookie sheet, and bake about 10 minutes until they're just set.  They may look slightly under cooked.

Classic Crunch Chocolate Chip Cookies

Yield: 4 1/2 dozen cookies

Temp: 350

Time: 12 - 14 minutes

1/3 cup butter

1/3 cup vegetable shortening

1/2 cup brown sugar

1/4 cup granulated sugar

2 teaspoons vanilla extract

3/4 teaspoon salt

1 tablespoon cider or white vinegar

1 large egg

1 teaspoon baking soda

2 cups unbleached all-purpose flour

2 cups semisweet chocolate chips.

Preheat oven to 350.  Cream together butter and sugars, then mix in other ingredients expect flour and chocolate chips.  Stir in the flour then fold in the chips.  Drop by spoonful onto the cookie sheet, and bake about 10 minutes until they're just set.  They may look slightly under cooked.