This chocolate chip cookie recipe was taken from the Star Tribune newspaper dated February 5, 2015
Thomas Keller’s Chocolate Chip Cookies
- 2 1/3 cups +1 tablespoon flour
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 5 ounces 55% chocolate, cut into chip size pieces (about 1 cup)
- 5 ounces 70 – 72% chocolate, cut into chip size pieces (about 1 cup)
- 1/2 pound (2 sticks) cold unsalted butter, cut into small pieces, divided
- 3/4 cup granulated sugar
- 1 cup packed dark Brown sugar
- 2 eggs
- Preheat oven to 350°F and line cookie sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda and salt.
- Working in several batches, placed chopped chocolate in a fine mesh basket strainer and shake to remove any chocolate “dust”, discarding small fragments.
- In a bowl of an electric mixer on medium speed, beat half the butter until fairly smooth, about one minute. Add granulated sugar, brown sugar and remaining butter, and beat until mixture is light and creamy, about 3 to 4 minutes. Add eggs, one at a time, mixing well after each addition and scraping down sides of bowl is necessary. Reduce speed to low, add flour mixture and mix until just Incorporated. Stir in chocolate.
- Scoop dough into generous golf ball sized mounds (about 2 tablespoons) on prepared cookie sheets, space them at least 2 inches apart. Bake until tops are no longer shiny, about 12 minutes, rotating baking sheets halfway through baking. Remove from oven and cool 2 minutes, then transfer cookies to a wire rack to cool completely. We use the Surpahs 3 Tier Stainless Steel Cooling Racks Click Here
To safely handle hot pans we use KitchenReady Oven Gloves Click Here