I wasn't that excited to make these chocolate chip cookies. First off, my husband is the cookie chef at our house. And, well...he's made this recipe twice before and we both agreed that the thin and crispy style of chocolate chip cookies really weren't our style.But now, after making them myself I think I rather like them. I guess it's good to give things (specifically sweet treats) another chance.
You see, I learned that I can still have my preferred style of chocolate chip cookies (which happens to be a thick, heavy, cakey cookie with semi, milk and bittersweet chocolate in it) and still make and appreciate a different version of this classic after school treat.
The dough was absolutely unbelievable. I wanted to stuff my face with a big ball and never look back...but I held back (a little). I give credit to Dorie (obviously), the chocolate I used and Blue Cattle Truck Mexican Vanilla! Oh man...it was amazing.So, you must know more about this recipe.
The flour and butter ratio: it calls for only 2 cups of flour and 2 sticks of butter. This tells us it's going to be a THIN cookie. Some argue it leads it to be greasy, but I didn't really find it to be.
Size: Dorie suggests the size to be a rounded tablespoon. I did this on the first half of the batch. Then when I did the second batch I tried out different sizes of 2 TB and 3TB...it was cool and I found that the ideal size for me was 1 1/2 - 2TB (rounded) of dough.
Chilling the dough: this was crucial to the success of the cookie for me. It allowed the cookie to maintain the shape and not spread to much. And I feel like the flavors developed. My first half of the batch chilled for at least 3 hours and the second half was chilled for 24+ hours.
Chocolate: I wish I would have had some Amano still...but I didn't Instead I used my Guittard 70% and um...some semi-sweet Nestle Tollhouse chips that my husband requested.Baking, Cooling and Resting time: This for me is crucial. I found I could take most of these cookies in all sizes out at 1o minutes. Maybe 11 for the larger sizes. Okay, so after you take the cookies out of the oven, you HAVE to let the cookies REST on the baking sheet for ONLY 1 minute. Then you MUST take them OFF the sheet and onto the rack. I found that doing this (like Dorie suggested) ensures that you don't over-bake the cookie.
I had fun with this recipe. I feel like I want to go on a search for "my" best chocolate chip cookie recipe. I want to try every one's recipe and see what I like best. I also made this recipe part of my Valentine's Day celebration. I paired the cookies with homemade vanilla ice cream (recipe via The Perfect Scoop). Can you see the sweet little heart that was naturally made by the pecan in the cookie? I think I was meant to make these for my valentine's dessert!
You can grab the recipe for My Best Chocolate Chip Cookies off of Kait's blog, Kait’s Plate. Be sure to check out all the Tuesday with Dorie baker's blogs to see how they liked this recipe!
Here's some chocolate chip cookie recipes I'd love to try!
Cook's Illustrated Perfect Chocolate Chip Cookies on The Way The Cookie Crumbles (I've had my eye on this issue since I read it in the summer issue)
New York Times Chocolate Chip Cookie Recipe
The Chewy Chocolate Chip Cookie by Alton Brown
The Puffy Chocolate Chip Cookie by Alton Brown
The Thin Chocolate Chip Cookie by Alton Brown
Hazelnut Chocolate Chip Cookies by Giada De Laurentis
Soft-baked Chocolate Chip Cookies by Martha Stewart
Any one of these wanna-be recipes to make the BEST Chocolate Chip Cookie I have ever eaten from Levain Bakery in NYC!
Next week: Honey-Wheat Cookies (already made...and I loved them! honey, lemon and wheat germ...oh yeah!)
13 comments:
I'll send you my recipe if you want; I'm pretty proud of it. :)
You are such a chocolate snob. I love how you are so embarrassed you had to use Nestle chocolate.
Amano would have been gross, by the way. Cookies need semi-sweet chocolate, not dark.
Your cookies look great! I think I overbaked mine. :(
You've got a picture I've never seen before. Cookies half baked in the oven. How DID you do that? Just open the oven? Love it!
Love the half-baked picture! I used bittersweet and liked it a lot! I see the heart--very cute!
I know what you mean Becky-- I always thought I had to love just one version of CC cookies, but I've decided that I want to love them all!
I need to try all those cookies too! YOur cookies look so good!
I hope your baking with me next week!
Love the last picture with the ice cream and cookies in the bowl! And, I also like that 3 of the 8 recipes you list are Alton's! :)
I like the photo of the cookie dough and the mixer! I liked these a lot, but there are so many recipes to try.
These look delicious. I'd say thanks for sharing but you are so not helping me start my diet. lol
I just found this recipe through America's Test Kitchen. It really is the best ever cookie, although I will give yours a try. You must try!!! Chocolatey, toffee, fabulous goodness! Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.
Makes 16 cookies
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks (see note)
3/4 cup chopped pecan or walnuts, toasted (optional)
See Illustrations Below: Don't Bake in Batches
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
I made that vanilla ice cream from the Perfect Scoop before, and it was SO GOOD. I can't imagine what it was like coupled with the chocolate-chip cookies! :)
The dough for these WAS incredible. But I didn't care for the thin cookie much. Like mine chewy.
You NEED to try AB's chewy. They are the BEST!!
I am on a quest for the best.
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