This is my version of Jacques Torres' recipe...
Stacey's Chocolate Chip Cookie Ingredients:
1 1/4c brown sugar, organic
1c + 2 tbs sugar, organic
2 1/2 sticks salted butter, organic
1 1/2 tbs vanilla bean paste
2 eggs, organic
1 1/4tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp sea salt
2c unbleached flour, organic
1 1/2c whole wheat flour, organic
3 tbs cornstarch
1 1/4 lb semi-sweet Guittard chocolate chips (3 1/4c chips)
Wilton Cookie Sheets
First I preheated the oven to 350F. I microwaved the butter a little so that it would be soft and then I added it and the standing mixer bowl with the sugar and vanilla. I mixed until fluffy. Then I added the eggs one at a time, and blended again until fluffy.
You're supposed to blend all the dry ingredients separately, but I'm lazy so I just dump them all on top. This is the amazing part that I just found out. Change out the batter mixing attachment for the dough attachment and you don't get flour everywhere. You'd think after all this time I would have found that out sooner than just recently. :)
In this version, I also switched out about 1/3 of the semisweet chocolate chips for milk chocolate chips, but I don't always. Semi-sweet is just as yummy, but I have a giant box of the milk chocolate that I wanted to play with so occasionally I dump them in something.
I refrigerated the dough overnight and then spooned out about a 2-3 tbs size ball (2") onto the cookie sheets, a couple inches apart. I baked them for 10 minutes, rotating once after 5 minutes. The most critical part for me is using my temp gun
to find the surface temperature. 190-200F makes for soft on the inside, crunchy on the outside cookies that make people ask me, "How did you do that?"
Stacey's Chocolate Chip Cookie Ingredients:
1 1/4c brown sugar, organic
1c + 2 tbs sugar, organic
2 1/2 sticks salted butter, organic
1 1/2 tbs vanilla bean paste
2 eggs, organic
1 1/4tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp sea salt
2c unbleached flour, organic
1 1/2c whole wheat flour, organic
3 tbs cornstarch
1 1/4 lb semi-sweet Guittard chocolate chips (3 1/4c chips)
Wilton Cookie Sheets
First I preheated the oven to 350F. I microwaved the butter a little so that it would be soft and then I added it and the standing mixer bowl with the sugar and vanilla. I mixed until fluffy. Then I added the eggs one at a time, and blended again until fluffy.
You're supposed to blend all the dry ingredients separately, but I'm lazy so I just dump them all on top. This is the amazing part that I just found out. Change out the batter mixing attachment for the dough attachment and you don't get flour everywhere. You'd think after all this time I would have found that out sooner than just recently. :)
In this version, I also switched out about 1/3 of the semisweet chocolate chips for milk chocolate chips, but I don't always. Semi-sweet is just as yummy, but I have a giant box of the milk chocolate that I wanted to play with so occasionally I dump them in something.
I refrigerated the dough overnight and then spooned out about a 2-3 tbs size ball (2") onto the cookie sheets, a couple inches apart. I baked them for 10 minutes, rotating once after 5 minutes. The most critical part for me is using my temp gun
to find the surface temperature. 190-200F makes for soft on the inside, crunchy on the outside cookies that make people ask me, "How did you do that?"
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