https://www.seriouseats.com/recipes/2010/04/david-lebovitzs-chocolate-chip-cookies-recipe.html
Ingredients
2 1/2 cups (350 g) all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces/225 g) unsalted butter, at room temperature
1 cup (215 g) packed light brown sugar
3/4 cup (150 g) granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped
14 ounces (400 g) bittersweet chocolate, coarsely chopped into 1/2- to 1-inch (1.5- to 3-cm) chunks or 3 cups (340 g) chocolate drop. I prefer using Ghiradeli bittersweet chocolate bars 60% and chopping them.
Maldon Sea Salt - to put after cookies right after taking them out of oven
Directions
1. In a small bowl, whisk together the flour, baking soda, and salt.
2. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.
3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.
4. Position racks in the lower thirds of the oven; preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Make sure to get an oven temperature to check that your oven temperature measurement is correct. For instance I have to set mine to 365F to get inside oven to read 350F
5. Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.
6. Bake on the lower third of the oven, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 8 to 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking. I usually do 10 minutes at 350F or until the sides of cookie starts to brown and the middle part is still gooey.
7. Right after you take the cookies out of oven, sprinkle some Maldon sea salt on top of them.
Ingredients
2 1/2 cups (350 g) all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces/225 g) unsalted butter, at room temperature
1 cup (215 g) packed light brown sugar
3/4 cup (150 g) granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped
14 ounces (400 g) bittersweet chocolate, coarsely chopped into 1/2- to 1-inch (1.5- to 3-cm) chunks or 3 cups (340 g) chocolate drop. I prefer using Ghiradeli bittersweet chocolate bars 60% and chopping them.
Maldon Sea Salt - to put after cookies right after taking them out of oven
Directions
1. In a small bowl, whisk together the flour, baking soda, and salt.
2. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.
3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.
4. Position racks in the lower thirds of the oven; preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Make sure to get an oven temperature to check that your oven temperature measurement is correct. For instance I have to set mine to 365F to get inside oven to read 350F
5. Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.
6. Bake on the lower third of the oven, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 8 to 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking. I usually do 10 minutes at 350F or until the sides of cookie starts to brown and the middle part is still gooey.
7. Right after you take the cookies out of oven, sprinkle some Maldon sea salt on top of them.
8. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
Storage: The dough logs can be refrigerated for 1 week or frozen for up to 1 month. The baked cookies will keep well in an airtight container for up to 4 days.
Storage: The dough logs can be refrigerated for 1 week or frozen for up to 1 month. The baked cookies will keep well in an airtight container for up to 4 days.
No comments:
Post a Comment