Chocolate chips cookies

Name: How to cook Chocolate chips cookies - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 30 - 3 inch cookies
Cuisine: Us

Introduce

Chef :

Santy Coy

Chocolate chips cookies

Thomas Keller’s recipe

Ingredient

Food ration :

30 - 3 inch cookies

Cooking time :

45 minutes

2 1/2 cups

55% chocolate, cut into chips sized pieces

140 g

72% chocolate, cut into chips sized pieces

1 cup

packed dark brown sugar, preferably molasses sugar

227 g

dark brown sugar, preferably molasses sugar

3/4 cup

Cooking instructions

* Step 1

Position the oven racks in the lower and upper thirds of the oven and preheat the oven to 180ºC. Line two baking sheets with Silpats or parchment paper.

* Step 2

Sift the flour and baking soda into a medium bowl. Stir in the salt.

* Step 3

Put the chips in a fine mesh basket strainer and shake to remove any chocolate dust / small fragments.

* Step 4

In the bowl of a stand mixer fitted with the paddle, beat half the butter on medium speed until fairly smooth. Add both sugar and the remaining butter, and beat until combined, then beat for a few minutes, until the mixture is light and creamy.

* Step 5

Scape down the sides of the bowl. Add the eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary.

* Step 6

Add the dry ingredients and mix on low speed to combine.

* Step 7

Mix in chocolate.

* Step 8

Remove the bowl from the mixer and fold the dough with a spatula to be sure that the chocolate is evenly incorporated.

* Step 9

The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for up to 2 weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. (Defrost frozen cookies overnight in the refrigerator before baking).

* Step 10

Using about 2 level tablespoon per cookies, shape the dough into balls. Arrange 8 cookies on each pan, leaving about 2 inches between them, because the dough will spread.

* Step 11

Bake for 12 minutes, or until the top are no longer shiny, switching the position and rotating the pans halfway through baking.

* Step 12

Cool the cookies on the pans on cooling racks for about 2 minutes to firm up a bit, then transfer to the racks to cool completely. Repeat to bake the remaining cookies. (The cookies can be stored in an airtight container for up to 2 days.