For this month’s Kitchen Bootcamp, Jen challenged us to work with dough and batter.
For this recipe, I used chunks of bittersweet chocolate that I roughly chopped with a chef’s knife – unfortunately, some of the pieces of chocolate were a little small though the cookies had their fair share of chunks, because I doubled the amount of chocolate the original recipe called for. I like a lot of chocolate in my cookie!
The recipe, comically, makes 12 dozen cookies (ahem) so I simply divided it down to a more reasonable 16 cookies.
Adapted from The Professional Chef Chapter 36
Ingredients (makes 16 large cookies or 32 small ones)
220g plain (all-purpose) flour
3g baking soda
144g butter, room temperature
70g light brown sugar
5ml vanilla essence
50g semisweet chocolate chunks
1. Line baking trays with parchment paper.
2. Sift flour, salt and baking soda.
3. Cream butter and the sugars together until the mixture is smooth and light in colour, around 5 minutes.
4. Add the vanilla and egg, mixing until both are fully incorporated.
5. Add the dry ingredients and chocolate chunks and mix until just incorporated.
6. Divide the dough into 16 equal portions and place on baking trays, flattening slightly*
7. Bake at 375F/190C until golden around the outside edges (12-14 minutes).
8. Cool on baking trays if you like a crunchier cookie, on a cooling rack if you prefer a chewier texture.
* If you prefer a more uniform shape, you can roll your dough into two logs, wrap tightly in plastic wrap and refrigerate until you can slice the dough easily. Slice each log into eight pieces and bake on prepared trays.
Were these the bet chocolate chip cookies I have ever eaten? Sadly, no. But they are definitely worth working on. Neil and I really like chewy cookies and these were a little too crisp for our liking, though they did improve with age and were slightly more chewy the next day. The taste, however, was spot on – I loved the smaller and the larger chunks mixed in together. I think next time I will experiment with less time in the oven and put them in airtight containers when they are still a little warm to ensure maximum chewiness. In any case, it’s a great base recipe to have on hand.
In case you are wondering, yes, I made it through to Round 7 of Project Food Blog and am madly working on bringing a recipe to life through a video. Thank you all for your support and votes – look out for my video (my first! eeek!) sometime later this week!
** Did you know? Jamie Oliver is speaking in Toronto on November 18th. Thanks to The Art of Cooking, I am able to offer a discount to you, my readers, of $10 per ticket (more if you purchase more than 5 tickets). Click here for the special promotion code to be applied to your ticket price. Don’t miss this event – I saw Jamie speak last year and it was inspirational to say the least. It inspired me to start Les Petits Chefs, for one…