Cookie lumps.

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A chocolate chip cookie recipe

Inspired by the likes of Joseph Hall and Alton Brown. I have spend the last few years working on a chocolate chip cookie recipe. People have been asking about how I make these cookies for a long while. To respond to all of them, I'm going to post my recipe and methods here.

While I do follow most of the guidelines of the above mentioned recipes. I'm not going to delve into what all of the terms mean. Read those links above and thereby learn how to do what I mention here.

The Stars (ingredients)

The Dry

  • 2 1/2 to 3 cups Bread flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups semi-sweet chocolate chips

The Wet

  • 1 stick (1 cup) butter flavour shortening
  • 2 large whole chicken eggs
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp honey
  • 1 1/2 cups dark brown sugar (packed)

Getting Started

Cream together the shortening and brown sugar, scraping the mixing bowl down a couple of times. Take your time doing this.

Add the eggs, one at a time. Scraping the sides after each one. Mix well.

Add the honey and vanilla.

Set this mixture aside.

Setting up the Dry

Sift together the flour, salt, and baking soda. Do a good job here as the better it's mixed prior to being combined with the wet, the better the cookie is afterwords. I like to use a wire colander and a wire whisk.

Combining

Slowly add the dry ingredients into the wet, one half-cup at a time. Pause after each cup of flour and scrape down the sides of your bowl (seeing a pattern yet?). I add just enough flour until the mixture pulls away from the sides of the mixing bowl and starts to form up. I like a fairly dry dough. Mix in the chocolate chips.

Portioning

Prepare a half baking sheet by lining it with parchment paper. Using a # 30 disher, not a spoon, form balls approx 1.5 inches in diameter and lay them all together on the baking sheet. Freeze these cookie "lumps" solid(1 hour minimum).

Baking

Preheat your oven to 350° F. Place 6-9 frozen cookies onto a parchment lined baking sheet and bake from 10-12 minutes, until the tops of your cookies start to dry out and turn darker brown. Immediately remove the cookies from the sheet to a cooling rack upon removing them from the oven.

ENJOY!

The reasoning

If you've followed Alton Brown's show, or spent any time talking to any cookie fanatic, you'll notice that this recipe is pretty close to the Toll House one. I've made a few adjustments. Here's the reasoning behind them.

Pure brown sugar and honey

I went with 100% pure brown sugar to up the molasses content of the cookie. Molasses helps keep your cookies moist. Honey is hygroscopic as well. This was a change I made for a chewier cookie which stayed moist for as long as possible.

Bread flour

Bread flour contains the proteins needed to develop gluten. Gluten helps make a baked good chewy. By using 100% bread flour, and working the dough quite a bit(all the pausing and scraping, and mixing). You add a good deal of gluten.

Shortening vs butter

I decided to use shortening in my cookie because I like my cookies to not spread out very much. Shortening has a much higher melting point which allows the cookie to rise a bit before it finishes baking.

Freezing the partitioned dough

Freezing the dough solid also helps keep the cookie from spreading too much. If you partition the dough into balls prior to freezing it allows you to bake just the right amount of cookies. Frozen dough will keep for weeks in an airtight container in the freezer.

I hope you enjoy these cookies.

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