Wednesday, February 29, 2012

chocolate chip cookies!

last week i got craving to bake something. so after a day of blogging, reading blogs, and dreaming up all things blog-worthy, i though hey! what's more "blog-like" than a baking post!?

so, i bring to you, dear readers, a baking post.


i found my recipe for delicious chocolate chip cookies at a tender crumb!

she offers a lot of good advice on the post that i would highly recommend you checking out to improve the results of your cookies! it's a big deal people!

and, ps, this makes a ton of cookies.
[my mom kept coming into the kitchen being like, oh wow, who's going to eat all these cookies? oh boy, that's a lot of flour! OH ALLIE, how many cookies are you making?!! (and if you know my mom, you know that's exactly how she sounds!)]

the recipe is as follows:

Jacques Torres’ Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

i had to make some adjustments, so here's what i changed to create my version of these excellent cookies! plus, some delectable pictures :)

i didn't have pastry flour so i ended up using a whooping 6 cups and 2 tablespoons of all-purpose flour! i also forgot to set my butter out so i improvised, as you'll be able to see below.


i forgot to put the butter out early so i compromised by chopping the whole pound of it into a million little pieces. then, yes, i microwaved it for a bit.


blending and beating it. the best part - by far - of baking. and i'm obviously implying the eat of the blended and beaten goodness!


i chopped different chocolates i found around the house into a million littles pieces as well. i put 5 different kinds of chocolate! five, friends! two types of dark chocolate, some (stale) semi-sweet stuff, and two kinds of milk chocolate, including new decadent chips and the always excellent, chipits!


come on! you're salivating!
then i put them in perfect little ocd circles on baking sheets with anti-stick plastic (or whatever they're called) to help make their wee little bottoms perfectly brown.

those are some nice looking, uncooked cookies! my favourite!


and finally, the finished product!! yummy!


probably the best looking cookies i've ever made! ;)

again, here is the originally viewed post for jacque torres' secret chocolate chip cookie!

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