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This recipe is part of Alice Medrich's Cookies and Brownies.

Chocolate Chip Cookies

Chocolate Chip Cookies

The first time I made these chocolate chip cookies was when I first bought my copy of Cookies and Brownies. That was nearly ten years ago, and I was in pastry school at the time. I'd been a longtime user of the standard Toll House Cookie recipe, and I remember being really surprised and happy with the variations in this book. In fact, the book falls open to the chocolate chip cookie recipe, it's so worn, water-stained and annotated.

Ten years is a long time, and the changes we've made to the way we bake really show up in these cookies now. In the past, I would have measured by volume (with a measuring cup), but now I measure by weight (with a scale). Ten years ago I would have baked with bleached flour, probably from Gold Medal. Nowadays I used unbleached bread flour from Bob's Red Mill. Those two changes alone can make a huge difference. For example, a cup of flour can weigh anywhere from 4 - 6 ounces, depending on how it's put into the cup. Bleached flour absorbs more liquid than unbleached. Those differences have changed this cookie for me - and I have to work a little harder now for it to turn out the way it used to ten years ago.

A few notes about this recipe:

  • Assume that 1 c unbleached AP flour = 4.5 oz, but this may need to be upped to 5 oz. There's quite a bit of spread in this cookie and I think it's because the liquid's not getting absorbed like it would with bleached flour. 4.5 oz of unbleached flour would absorb less than 4.5 oz bleached flour.
  • Rather than use chocolate chips, I oped to chip chocolate from disks of El Rey 65% cocoa. Given that the chocolate is mixed in after the dough cools, I had to wait quite a while to mix in my chocolate shards because they have a lower melting point than traditional chocolate chips.
  • I rolled these into balls and they baked with a crispy edge and a soft middle (they were tender, not pillowy).


Chocolate Chip Cookies
2+1/4 c AP flour
1 tsp baking soda
16 T unsalted butter
3/4 c granulated sugar
3/4 c (packed) brown sugar, lump free
1 tsp salt
2 large eggs
1 tsp vanilla extract
2 c chocolate chips
1 c coarsely chopped walnuts or pecans

Equipment
2 cookie sheets, ungreased

  1. Combine the flour and baking soda in a bowl and mix together thoroughly with a whisk or a fork. Set aside.
  2. Cut the butter into chunks and melt it in a large saucepan over medium heat.
  3. Remove the pan from the heat and stir in the granulated sugar, brown sugar, and salt.
  4. Mix in the eggs and vanilla.
  5. Stir in the flour mixture just until all of the dry ingredients are moistened.
  6. Let the mixture and the pan cool.
  7. Stir in the chocolate chips and the nuts.
  8. Cover and refrigerate for at least 2 hours, preferably overnight.
  9. Preheat the oven to 375F. Position the racks in the upper and lower thirds of the oven.
  10. Remove the dough from the refrigerator to soften.
  11. Scoop rounded tablespoons of dough and place them 3 inches apart on cookie sheets.
  12. Bake for 9 to 11 minutes, or until the cookies are golden brown at the edges and no longer look wet on top.
  13. Rotate the baking sheets from top to bottom and front to back about halfway through the baking time to ensure even baking.
  14. Remove the pan from the oven and let the cookies firm up on the pan for 1 to 2 minutes. Use a metal pancake turner to transfer them to a rack to cool completely before storing or stacking.

Yield
Makes about 5 dozen cookies

Storage
May be stored in a tightly sealed container for several days

Source
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.

Comments

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Reply to comment | Purple House Dirt

I hardly comment, however I browsed some remarks here Reply to comment | Purple House Dirt.
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I love this chocolate chip

I love this chocolate chip cookie recipe and agree that it helps to let the batter cool before adding the chips. I also throw in 3/4 cup of dried Montmorency cherries and use bittersweet chocolate chips. I probably make this one too often--I meant to bake everything in the book, but keep wandering back to this one. Thanks so much for putting this online. My book is falling apart; the binding was not meant for such constant use!