I go through periods of clearing out the baking shelves in my pantry. Which means, I try to use up the ingredients I have without buying more so I can actually empty the shelves once in awhile. It’s a good practice so your ingredients are rotated through and used up properly and nothing’s allowed to go past its expiration date. For me, even though I bake quite often, it’s harder than it sounds because I’m a baking ingredient hoarder. I hate to run out of anything because you never know when the baking gods will smite me and propel me into the kitchen to bake something. In that mood, I don’t want to be out of anything.
What I tend to have a good amount of is – no surprise –
chocolate. In multiple forms. I have unsweetened chocolate (big bag of
Scharffenberger baking squares), semisweet chocolate chips (Costco-sized
Tollhouse morsels), multiple packs of milk chocolate chips (Ghirardelli,
Guittard, Nestle), bittersweet chocolate bars (Valrhona and Lindt), cocoa
powder (my beloved Pernigotti) and a slab of Trader Joe’s Pound Plus milk
chocolate. The latter is what I wanted to use up for this recipe.
Since I don’t believe in small or bite-sized chocolate
chip cookies (who does??), I planned on making behemoth cookies (think 1/3 cup
measure per cookie) so it seemed suitable to cut up the milk chocolate slab
into chunks and use it for this recipe. Big chunks to go with big cookies, I
say.
This is another Levain Bakery copycat but I have to admit
mine didn’t come out like the original blog’s or like Levain’s. For one thing,
mine spread too much. They still stayed thick but they were not mounded-chubby
thick. I’m not sure why unless my butter got too warm as I was a trifle late in
mixing it and the dough was a bit soft. So even though I froze the dough and
baked from frozen dough, these still spread. They also, to my sorrow, were too
sweet. I don’t say that often and I don’t know if my taste buds were off but
rest assured, I tried two different cookies on two different baking days and
the results were the same: sweeeeeeet. Which is a little odd because the recipe
ingredients were not out of whack with other copycats and other chocolate chip
cookies in general. I didn’t miscount the amount of sugar I added either. So it
could be my taste buds had had enough sugar for the moment (you don’t know how
much that thought fills me with horror. And denial).
However, I baked the rest of the cookies off for friends
I met for dinner one night and distributed them via treat bags for them and
their families and they loved them. I either have really polite, well-manned
friends (totally possible) or it was just me (also possible). In either case,
if I make this recipe again, I would probably go with semisweet or dark
chocolate chips instead of milk chocolate to balance some of the sweetness.1/4 cup granulated sugar
1/4 cup turbinado sugar (or can substitute 1/4 cup granulated sugar)
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips or chunks
- In the bowl of a stand mixer using the paddle attachment, cream together the butter and sugars until light and fluffy, about 3-4 minutes.
- Add eggs, one at a time, mixing until just combined after each addition. Mix in vanilla.
- Stir in flours, cornstarch, baking soda and salt. Mix until just combined; do not overmix. Fold in chocolate chips or chunks.
- Portion into large dough balls and flatten slightly into thick discs. Cover and chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 410 degrees F. Line baking sheets with parchment paper and evenly space dough discs, giving them room to spread.
- Bake for 12-15 minutes or until edges are golden brown and middles no longer look raw. Remove from oven and let cool on baking sheet for 5-10 minutes until set. Remove to wire racks until cooled completely.
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