Tuesday, February 7, 2012
Pinterest recipe 1: Chocolate Chip Cookies
Pinterest is full of thinspiration photos, homes that only the 1 percent can afford, and recipes for anything and everything stuffed inside a crescent roll. If you aren't on pinterest yet, and need an invitation, let me know.
Be warned: Pinterest is a timesuck. Way more so than facebook.
I have a board full of recipes I've found through other pinners and websites and am determined to work my way through them. Obviously it's best to start with the chocolate chip cookies, right? Also, I had an excuse to go to Whole Foods and buy fancy flour from the bulk bins. Life is better with fancy flour.
This recipe is huge. It makes a lot of cookies. Truth. I halved the recipe and it still made a lot of cookies. The recipe below is the original. I would definitely make these again with more chocolate. To be fair, I only used about a 1/2 pound of chocolate total, and the recipe (halved) called for a full pound. We just made a few cookies initially and froze the rest of the dough so we could have freshly baked cookies each night. The dough froze really well and baked nicely being pulled straight from the freezer.
Jacques Torres' Secret Chocolate Chip Cookie Recipe
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 bittersweet chocolate, coarsely chopped
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and
3. Add eggs, one at a time, mixing well after each addition.
4. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
5. 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.
6. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
7. Cool slightly on baking sheets before transferring to a wire rack to cool completely.