Thomas Keller Chocolate Chip Cookies

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.)

Cooks Illustrated Chocolate Chip Cookies

Don't these look like the quintessential chocolate chip cookie? I would have to say that these might be the prettiest cookies that I made this week. I just like the way they look. I see them and I want to eat them. They say you eat with your eyes first, right?

So, what sets this cookie apart from the others? The butter. In all the other cookies, the butter is either softened and creamed with the sugars or it is melted first. In these cookies, the butter is melted but it goes one step further. These cookies use brown butter. Y-U-M!

I am definately a brown butter fan. For those who haven't had or made brown butter before, it is when butter is melted to over low heat until it browns (not burns). What is left behind is a very delicious butter with a nutty flavor.

These cookies are slightly high maintenance, but not quite to the extent of the NYT cookies. After the butter is browned, it is whisked into the sugar for 30 seconds, left alone for 3 minutes, and then the process is repeated 2 more times.

The verdict? An incredibly delicious cookie. I loved the subtle nutty flavor from the brown butter and the smell was amazing. This cookie definately ranks up there in my book.

Cooks Illustrated Chocolate Chip Cookies

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks (see note)
3/4 cup chopped pecan or walnuts, toasted (optional)


1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Neiman Marcus Chocolate Chip Cookies - Rumored and Real

Quick note before I get to the cookies today. When I was making the cookies for this week, I decided to surprise my Germany gals with boxes of cookies. (Two of my Germany girls are stateside now, so the package didn't have far to go!) My friend, Erica, who is still in Germany, has decided to rate the cookies on "travelbility" and is posting her findings in the comment section of each cookie (minus NYT and Real Neiman Marcus). If you are interested in shipping ccc's, her info will be useful considering the cookies were in a box for a week! :) Now, onto the cookies.....

Today I have two chocolate chip cookies for you, both with associations to Neiman Marcus.

The rumored Neiman Marcus cookie is an urban legend that has a classic "small guy takes out big guy" story. The rumor is that while at Neiman Marcus, a lady asked for the recipe for their chocolate chip cookies. She was told it would cost her two fifty. She assumed this meant $2.50 but was shocked when her credit card was charged $250.00. In an effort to get back at Neiman Marcus, she decided to share the recipe with the world for free.

This, of course, is not true according Neiman Marcus (and snopes!). On their website, Neiman Marcus discounts the claim and provides their chocolate chip cookie recipe free of charge. The funniest thing about this is that the two recipes have NOTHING in common! But, you gotta love that chocolate chip cookies are so popular that there are urban legends about them! :)



The rumored Neiman Marcus cookie is not your classic chocolate chip cookie. It has ground oatmeal, nuts, chocolate chips, and a grated Hershey bar. It is a good cookie and I do like it. However, if you are wanting a classic chocolate chip cookie, this isn't the cookie you are looking for. But, if you are looking for something different, something that is outside of the ccc box, then give it a try!

The real Neiman Marcus cookie has espresso powder in it to enhance the chocolate flavor. Nathan enjoyed this cookie and thought the coffee taste made the cookie better. I, however, don't like coffee in my desserts, so this one wasn't a favorite. But, I know there are coffee loving dessert people out there, so this may be the cookie for you!


Enjoy!




Rumored Neiman Marcus Cookie


2 cups butter
4 cups flour
2 teaspoons baking soda
2 cups sugar
5 cups blended oatmeal
24 ounces chocolate chips
2 cups packed brown sugar
1 teaspoon salt
1 (8 ounce) Hershey Bars (grated)
4 large eggs
2 teaspoons baking powder
2 teaspoons vanilla
3 cups chopped nuts

Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars.
Add eggs and vanilla.


Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, grated Hershey Bar and nuts.


Roll into balls and place 2-inches apart on a cookie sheet. Bake for 10 minutes at 375° or until golden.



Real Neiman Marcus Cookie

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips

Preheat oven to 300 degrees.

Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Alton Brown's The Chewy

Alton Brown's The Chewy is another very popular chocolate chip cookie among foodie bloggers. I have heard a lot about it and have been interested in trying it for a while now. As you already know, I am a chewy cookie girl, so I knew this would be right up my alley.

One thing that is different about this recipe is that it calls for bread flour instead of all purpose. Not really a challenge considering I always have bread flour on hand and, if you don't, at least the supermarket carries it and you don't have to special order anything. :)

I loved this cookie. It was delicious and just a really good chocolate chip cookie. I understand why it is a favorite to so many people. I can't tell you if it is my new favorite or not, but I will say that they are yummy!

Enjoy!

Alton Brown's The Chewy


2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Candied Bacon Chocolate Chip Cookies

You read that correctly... Candied Bacon Chocolate Chip Cookies. In addition to classic cookies, I wanted to go outside of the box this week and see what else was out there.

I found this recipe on Sticky, Gooey, Creamy, Chewy a few weeks ago and was instantly intrigued. Bacon in a cookie? I knew it would be interesting to say the least. Nathan loves bacon in anything, so I knew even if I didn't care for them that he would eat them!

This recipe begins with the bacon. The process of making candied bacon is very easy and smells amazing. The bacon is sprinkled with brown sugar and baked until caramelized. The candied bacon tasted great by itself and I had to stop myself from eating it before I mixed up the cookie dough.

These cookies were really good. You could tell there was something different about them, but the bacon wasn't overwhelming. It all blended well together. My only complaint about these cookies is that they were crispy. I am a chewy cookie girl, but the taste was there and that is a very important thing!



Candied Bacon-Chocolate Chunk Cookies
Recipe from Sticky, Gooey, Messy, Chewy

Ingredients:

1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1 cup semisweet chocolate chunks (Chips are fine.)
1 cup Candied Bacon Bits (recipe follows)

Directions:

1. Preheat oven to 325F. Line three baking sheets with a Silpat liner or parchment paper.

2. Beat the sugars and butter together until smooth. Mix in the egg, vanilla, and baking soda. Whisk together the flour and salt, then sift them into the batter. Stir in the chocolate chunks and bacon bits.

3. Using a small cookie scoop or a teaspoon, scoop the cookie dough into small balls, about 1-inch in diameter, and place them 2 inches apart on each of the baking sheets.

4. Bake for 14-16 minutes, or until pale golden brown. Rotate sheets halfway through baking for even browning. Remove from the oven and cool on a wire rack.

The cookies can be stored at room temperature in an airtight container for 3-4 days, if they last that long!

Makes about 3 dozen 2-inch cookies.

Candied Bacon Bits

Ingredients:

8 strips bacon
1/2 cup light brown sugar

Directions:

1. Preheat oven to 400F.

2. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.

3. Sprinkle half of the brown sugar evenly over each strip of bacon.

4. Bake for about 15 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Add the rest of the brown sugar and continue to bake until a deep mahogany color. Remove from oven and cool the strips on a wire rack.

5. Once crisp and cooled, chop into little pieces, about the size of grains of rice.

Candied bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.

New York Times Chocolate Chip Cookie

This recipe may be the biggest thing to hit the blogosphere ever. Okay, so that is a purely speculative comment, but I swear a million bloggers have posted this recipe or raved about it since it was published over 18 months ago. I knew without a doubt that this cookie would be part of CCC week. I think I would be chastised immensely if it wasn't included!

The first thing you should know about this cookie is that it is VERY high maintenance. First of all, it calls for chocolate discs, not chips or chunks. Albertsons didn't carry the discs and we don't have any Trader Joes or Whole Foods around here. (Yes, I am very sad about this!). I had to order the discs from King Arthur Flour. Plus, the recipe uses cake flour and bread flour. I have both of those on hand at all times, but a lot of people don't. When you have to go out of your way to find ingredients, that, to me, is a little much for a cookie.

Once the special discs were ordered, this dough has to be refrigerated for 24-36 hours. See what I mean? High maintenance. Most people aren't going to wait that long for a chocolate chip cookie. But, I set out to make these and promised that I would follow the recipes as written. That was about to become even more difficult.

Once the cookie dough is adequately chilled, the dough is formed and sprinkled with sea salt. Yep, you read that right. Salt. On my cookie. I wasn't too sure about this. I don't really know where I stand on the sweet/salty combination. Sometimes I like it (for example, chocolate covered pretzels. YUM!), but I haven't really ventured out into the 'salt on my sweets' universe.

Even though the recipe says to eat these warm, I don't think these cookies aren't meant to be eaten right out of the oven. They are so full of chocolate that they really will fall apart if you try to eat them right away. Just in case you were wondering that did not stop us from trying. :)

Our first impression? Not the best. Too much chocolate. The salt, however, was a nice addition. It really wasn't salty, just something to give it a little kick. But then a day passed. These cookies firmed up nicely and still maintained their chewiness. Holy moly, a really good cookie!

So, if you have 3 days to wait for a cookie, this is the cookie for you. Really good and definately not your every day cookie. I now understand what the hoopla was all about!

NYT Chocolate Chip Cookies

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.


1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

It's National Chocolate Chip Cookie Week....

So pull up a chair, grab a glass of milk, and prepare to feast your eyes on NINE different chocolate chip cookies over the course of the week!

You may be wondering what possessed me to make so many chocolate chip cookies. It started with the TWD post a few weeks ago. The recipe was Dorie Greenspan's CCC's and while reading all the posts I realized how many people had their favorite recipe and that it wouldn't be changed. I don't know why that shocked me. I have a favorite CCC recipe and was not interested in finding a new one.

The thought crossed my mind to try out a few of the popular favorites and then, while researching, I found out that National Chocolate Chip Cookie Week was coming up. A little too perfect, don't you think?

One thing I want to mention is that I did my best to follow each recipe EXACTLY as written. If the dough needed to be chilled, I chilled it. If it didn't specify, I baked them straight from the mixer. Also, even though I occasionally like to chop my own chocolate bars for my cookies, if the recipe stated chips, I used chips. I figure this is the fairest way to judge the cookies. No tweaking allowed. Although nuts aren't in any of the cookies (except one) because we just aren't "nuts in our cookies" kind of people!

This post has two chocolate chip cookie recipes. My old standby and current family favorite - The Big, Fat, Chewy Chocolate Chip Cookie and the original chocolate chip cookie-The Nestle Tollhouse Chocolate Chip Cookie.



I have been making the big, fat, chewy chocolate chip cookies for as long as I can remember. They are exactly what I want in a CCC. Big, soft, chewy, and full of chocolatey goodness! No other cookie has compared to this one in the past and it will be tough to beat. (And, no, I won't tell you if a new champion has been crowned. You'll have to wait until the end of the week for that!)

The Nestle Toll House cookie came to be in 1930 when Ruth Wakefield, owner of The Toll House Inn, cut up a Nestle chocolate bar and added it to her butter cookie dough. She expected the chocolate to melt and was surprised to see that it had held its shape. The cookies became very popular at the Toll House Inn and, shortly after, the recipe was printed on the back of the Nestle chocolate bars. In 1939, Nestle made it convenient for everyone and started making chocolate chips.

There really isn't anything bad to say about the Nestle Toll House cookie. It is a delicious cookie, crunchy on the edges and soft in the middle. Definately a chocolate chip cookie staple recipe and probably the recipe that is made the most. I mean, they do have an advantage since the recipe is on the back of the chocolate chips!

I do hope you will stick around all week and read about my chocolate chip cookie journey!

Big, Fat, Chewy Chocolate Chip Cookies

2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
1 egg
1 egg yolk
1 cup chocolate chips

Preheat oven to 325. Sift together flour, baking soda, and salt; set aside. Cream butter and sugars; beat in vanilla and eggs. Mix in dry ingredients. Stir in chocolate chips. Drop by 1/4 cups on greased cookie sheet at least 3" apart. Bake 15-17 minutes or until edges are lightly toasted.

Nestle Toll House Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts


COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.