Chocolate Chip Cookies!

Posted by -colleen

Chocolate Chip Cookies are my all-time favorite cookie so I will try just about any recipe in my search for the best one. It's been a while since I've posted for Have the Cake, but this month's challenge presented an excuse to try another variation!

I have been finding tons of recipes on Pinterest and this particular one caught my eye last week:

http://tendercrumb.blogspot.com/2008/09/my-favorite-chocolate-chip-cookie.html


The author's description made these sound too good to be true so it seemed like a no-brainer. Sadly, they are not my new favorite. I didn't do my usual recipe-tweaking (replacing butter, oils, sugars, etc) and stayed mostly true to the post. The only change was the amount of chocolate. 2 pounds seemed like too much. I was was wrong. I ended up with a lot of plain cookies. Also, this recipe makes A LOT so be prepared! I still have some dough to bake up in my fridge!

Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
Ingredients
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 bittersweet chocolate, coarsely chopped
Directions
- 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.

Here's my take on these: They were too buttery and probably could have used more brown sugar. The texture was perfect but the taste was just not quite right. I brought them to work and people loved them so I guess it was just me.