Skip to main content

The best Chocolate Chip Cookie in the world?

I've come across so many chocolate chip cookie recipes, and I'm always looking for new ones. This one intrigued me as it uses three different kinds of chocolate, so I had to pass it along. It is modified from a recipe by Thomas Keller of the French Laundry, so you know it's going to be good.


(Makes about 25, 3-inch cookies)

Ingredients

2 1/3 cups plus 1 tablespoon all-purpose Flour
3/4 teaspoon Baking Soda
1 teaspoon Sea Salt
1 cup packed dark Brown Sugar
3/4 cup granulated White Sugar
1 tsp Vanilla Extract
2 large Eggs
5 oz 62% Scharffen Berger Semisweet chocolate, cut into ¼ inch pieces
3 oz 70% Scharffen Berger Bittersweet chocolate, cut into ¼ inch pieces
3 oz 41% Scharffen Berger Extra Rich Milk Chocolate, cut into ¼ inch pieces
8 ounces (2 sticks) cold unsalted Butter, cut into small pieces

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Sift flour, salt and baking soda into a medium bowl. Beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes more, until the mixture is light and creamy. 

Scrape down sides of the bowl. Add one egg at a time, beating until completely incorporated. Add your dry ingredients and mix on low speed to combine. Fold in chocolate pieces by hand. Note: You might want to sift the small pieces out of the chocolate pieces, so the chunks are a relatively inform size.

Shape dough into balls, using about 2 Tbsp each. Arrange cookies on each pan, leaving space between them. Bake for 10-12 minutes. Ten minutes for more gooey cookies and a bit more if you want golden tops. 

Remove from oven and allow cookies to cool for a few minutes on the cookie sheets and then move to racks to finish cooling. Serve with ice cold milk and enjoy!

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

I first saw this recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it. The recipe was given in response to an email from BA writer to Marlow chef Patch Troffer, but the recipe had no measurements and timing. After making it, I adjusted a few things and added quantities and timing and was very happy with the results. I ordered my dried beans from Rancho Gordo in Napa and they were excellent.

To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.
Garlic Confit
3 heads of Garlic, peeled and left whole.  3/4-1 cup Olive Oil  4 springs fresh Thyme  2 Bay Leaves 2 dried Chili Peppers

Add all ingredients to a small saucepan and cook on barest simmer for 1-2 hours. (This broad cooking time is due to the fact that some garlic has more moisture than others). You’ll want the cloves to be s…

Oven Roasted Salmon

This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.

All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.



Ingredients 

2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper

Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.



Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf I featured in an earlier post.



Note: All of these spices can be…