Is it really the last day of Chocolate Chip Cookie Week already? I have had a lot of fun sharing these recipes and sharing my thoughts on the cookies. I had even more fun making and eating them! :) I appreciate all the comments through the week and if you have a favorite CCC recipe that wasn't included this week, please send it my way. I am an obsessed woman!
These cookies are amazing. I really can't hide my love for them which is the main reason why I am posting them last. Even after making nine different chocolate chip cookies, I made these a second time. Yep, that's right. Nathan made a special request that I make more of the Thomas Keller cookies, so yesterday I whipped up another batch. These are SO good!
I think what I love most about this cookie is that it uses 2 different chocolates; a 55% and a 70-72% chocolate, both of which are easy to find in bar form at the grocery store. Plus, when you buy a bar, you get to cut it into chunks. I LOVE using a bar in cookies. The two different chocolates give this cookie a unique, more "grown-up" taste. Although both of my kids loved them, so I guess they aren't too grown up!
One thing that is a bit shocking, though, is that this cookie has no vanilla. I can't recall meeting a cookie that didn't have vanilla, but it isn't a typo. No vanilla needed here.
I'm sure you have figured it out already, but the Big, Fat, Chewy Chocolate Chip Cookie did not hold its #1 spot. Thomas Keller is my new favorite. But, don't feel too bad for the BFC. I will make it again because it is definately a great cookie!
Here are the final standings:
1- Thomas Keller Chocolate Chip Cookies- 2 chocolates, chewy, DELICIOUS!
2- Big, Fat, Chewy Chocolate Chip Cookies- Big, fat, chewy... you can't ask for more!
3- TIE between Cooks Illustrated CCC and Alton Brown's The Chewy - I love the Alton Brown cookie but the brown butter in the CI cookie pulls me back. Between the two, I can't decide which I like better.
4- NYT Chocolate Chip Cookie- The only reason this isn't ranked higher is because of the special, hard to find ingredients. Definately a great cookie, though!
5- Nestle Tollhouse- I feel bad ranking the original so low, but the ones above this are just amazing! Although I was told they shipped amazingly well, so that is an added bonus!
6- Neiman Marcus FAKE- While not a traditional chocolate chip cookie, it is good.
7- Candied Bacon CCC- I probably wouldn't make these again unless it was to requested, but I am glad I gave them a try!
8- Neiman Marcus REAL- I just didn't care for the espresso in the cookies.
I will say that there wasn't a BAD cookie in the bunch. They were all enjoyed for different reasons and I hope that you will all enjoy them as well!
Thomas Keller Chocolate Chip Cookies
2 1/3 cups plus 1 tablespoon flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
5 ounces 55% chocolate, cut into chip-sized pieces (about 1 1/4 cups)
5 ounces 70% to 72% chocolate, cut into chip-sized pieces (about 1 1/4 cups)
1/2 pound (2 sticks) cold unsalted butter, cut into small pieces
1 cup packed dark brown sugar, preferably molasses sugar
3/4 cup granulated sugar
2 large eggs
1. Position the oven racks in the lower and upper thirds of the oven and heat the oven to 350 degrees. Line two baking sheets with Silpats or parchment paper.
2. Sift the flour and baking soda into a medium bowl. Stir in the salt.
3. Put the chips in a fine-mesh basket strainer and shake to remove any chocolate "dust" (small fragments).
4. In the bowl of a stand mixer fitted with the paddle attachment, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until the mixture is light and creamy. Scrape down the sides of the bowl. Add the eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add the dry ingredients and mix on low speed to combine. Mix in the chocolate.
5. Remove the bowl from the mixer and fold the dough with a spatula to be sure that the chocolate is evenly incorporated. The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for up to 2 weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. (Defrost frozen cookies overnight in the refrigerator before baking.)
6. Using about 2 level tablespoons per cookie, shape the dough into balls. Arrange 8 cookies on each pan, leaving about 2 inches between them, because the dough will spread. Bake for 12 minutes, or until the tops are no longer shiny, switching the position and rotating the pans halfway through the baking.
7. Cool the cookies on the pans on cooling racks for about 2 minutes to firm up a bit, then transfer to the racks to cool completely. Repeat to bake the remaining cookies. (The cookies can be stored in an airtight container for up to 2 days.)