Friday, July 15, 2011

Chocolate Chip Cookies

This is my version of Jacques Torres' recipe...

Stacey's Chocolate Chip Cookie Ingredients:

1 1/4c brown sugar, organic
1c + 2 tbs sugar, organic
2 1/2 sticks salted butter, organic
1 1/2 tbs vanilla bean paste
2 eggs, organic

1 1/4tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp sea salt
2c unbleached flour, organic
1 1/2c whole wheat flour, organic
3 tbs cornstarch
1 1/4 lb semi-sweet Guittard chocolate chips (3 1/4c chips)

Wilton Cookie Sheets

First I preheated the oven to 350F.   I microwaved the butter a little so that it would be soft and then I added it and the standing mixer bowl with the sugar and vanilla.  I mixed until fluffy.  Then I added the eggs one at a time, and blended again until fluffy.

You're supposed to blend all the dry ingredients separately, but I'm lazy so I just dump them all on top.  This is the amazing part that I just found out.  Change out the batter mixing attachment for the dough attachment and you don't get flour everywhere.  You'd think after all this time I would have found that out sooner than just recently.  :)

In this version, I also switched out about 1/3 of the semisweet chocolate chips for milk chocolate chips, but I don't always. Semi-sweet is just as yummy, but I have a giant box of the milk chocolate that I wanted to play with so occasionally I dump them in something.

I refrigerated the dough overnight and then spooned out about a 2-3 tbs size ball (2") onto the cookie sheets, a couple inches apart.  I baked them for 10 minutes, rotating once after 5 minutes.  The most critical part for me is using my temp gun to find the surface temperature.  190-200F makes for soft on the inside, crunchy on the outside cookies that make people ask me, "How did you do that?"


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