Tuesday, 17 July 2012

Chewy Cookies with Chocolate Shavings

I'm sure many people have tried Jacque Torres chocolate chip cookie recipe! 4 years back I saw it on Martha Stewarts website. Every time I make a batch, people can't stop raving about them!! I do slight variations of the recipe. Hope you enjoy.

Important things to note:

  • Use COLD butter straight out of the fridge. Cubed. Using butter at room temp spreads the cookies. Even putting the dough in the fridge to chill doesn't help reduce the spreading.
  • I make mini cookies using a cookie scoop, or approx 1tablespoon. Bake at 10minutes in gas oven for a nice chewy texture
  • I find the amount of chocolate chips used is too much for my liking. I reduced it to 1/4 and used shavings. I probably used way less than an average person would though. Any amount from 0-2pounds still works for these cookies. Adjust to your own taste! :)

Jacque Torres Chocolate Chip Cookies
Yield : 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 Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or 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.

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