THOMAS KELLER CHOCOLATE CHIP COOKIES RECIPE - (4.4/5)

Thomas Keller Chocolate Chip Cookies Recipe - (4.4/5) image

Provided by Valerina

Number Of Ingredients 11

2 1/3 + 1 tablespoon all-purpose flour
2 sticks ( 8 ounce ) of cold butter cut into small pieces
3/4 teaspoon baking Soda
1 teaspoon kosher salt ( I used 1 1/2 teaspoon sea salt )
1 cup packed dark brown sugar
3/4 cup granulated sugar
2 large eggs
5 ounces 55% chocolate, cut into chip sized pieces *
5 ounces 70-72% chocolate, cut into chip sized pieces *
1 teaspoon ground cinnamon ( optional, not in actual recipe )
All I had on hand was some Ghirardelli bittersweet chocolate. It worked perfectly but I would love to try this with even darker chocolate. *

Steps:

Position the racks in the lower and upper thirds of the oven and preheat to 350 degrees fahrenheit. Line cookie sheets with parchment paper. In a small bowl, sift the flour and baking soda. Stir in salt and set aside. Put the chopped chocolate in a fine-mesh strainer and shake to remove the small chocolate 'dust' fragments. Set aside. In a large bowl, Beat half the butter ( 1 stick ) on medium speed until smooth. Add both sugars and remaining butter, and beat until well combined. Continue to beat for about 3 more minutes till light and creamy. Scrape down the sides and beat in the eggs one at a time, beating well after each addition. Add the dry ingredients on low and mix to combine. I had to add mine a little but at a time. Mix in the chocolate with a large spatula and keep folding it in until the chocolate is evenly incorporated. Using about 2 level tablespoons per cookie, shape into balls. Arrange the cookies 2 inches apart. Bake for 12 minutes, or until the tops are no longer shiny. Switch the position of the pans ( lower to upper ) and rotate halfway through baking time. For my cookies, I set the timer for 12 minutes exactly. After 6 minutes I switched and rotated without pausing the timer. This resulted in the perfect cookie texture.