Killer Chocolate Chip Cookies

killer choc chip1_n

For Christmas this past year I received an awesome new cookbook by renowned pastry chef Johnny Iuzzini entitled, “Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking“. If you’re interested, you can get yourself a copy right hereIt’s packed with a ton of awesome tips and recipes for delicious treats such as a Pineapple Coconut Meringue Torte, Crumb Cake, Double Lemon Tarts, and the Killer Chocolate Chip Cookies that I made below. This book is great for experienced bakers but it’s also perfect for newbies because he takes a lot of time and care to explain technique while walking you through each recipe step-by-step. It’s a fantastic cookbook and I highly recommend adding it to your collection, it’s been a great addition to mine!

These cookies came out delicious, soft and chewy in the middle with a slight crisp on the edges. Everyone loved them, even my picky kids!! I followed the recipe as is however, I did not have Maldon sea salt for the garnish so I substituted with Fleur de Sel which is also a light, flaked salt. The only change that I would make in future batches of this cookie would be to decrease the amount of cinnamon to just a 1/4 tsp. I don’t care for a pronounced cinnamon flavor in my chocolate chip cookies but other than that small change these cookies were, as the name suggests, killer!

Ingredients

  • 1/2 pound (2 sticks) cold unsalted butter, diced
  • 1 cup (200 grams) granulated sugar
  • 1 cup (232 grams) packed light or dark brown sugar
  • 3/4 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 1 large egg
  • 2 large egg yolks
  • 2 cups (250 grams) all-purpose flour
  • 1 cup (110 grams) cake flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp Kosher salt
  • 14 ounces bittersweet chocolate (70% cacao), coarsely chopped
  • Maldon sea salt, for garnish

Instructions

Preheat the oven to 350ºF. Line two baking sheets with silicone baking mats or parchment paper.

Place the butter and sugars in the bowl of a stand mixer and toss with your fingers until the butter is coated. Attach the paddle and beat the butter and sugar on medium-low speed until a thick paste forms with no visible butter lumps. Add the vanilla and almond extracts and mix well.

With the mixer on low, add the egg and egg yolks one at a time, mixing well between each addition. Stop the mixer and scrape down the bowl with a rubber spatula.

In a separate bowl, sift together the flours, baking powder, baking soda, and cinnamon. Sprinkle the Kosher salt over the top. With the mixer on low, slowly add the dry ingredients to the butter mixture stopping frequently to scrape down the bowl. Mix until just combined. Remove the bowl from the mixer and fold in the chocolate by hand.

Using a small (1/2 ounce) ice cream scoop, scoop level balls of dough and arrange them about 2 inches apart on the lined cookie sheets. Use the bottom of a glass to slightly flatten the dough balls and then sprinkle a little Maldon salt over each cookie.

Bake for 12-13 minutes, rotating the pans once, until the cookies are just set and beginning to brown. Cool for 10 minutes on the pans before transferring to wire racks to cool completely.

Store the cookies in an airtight container, they will keep for up to 3 days.

Giant Crinkled Chocolate Chip Cookies

Giant Crinkle Choc Chip

When I was in junior high school the cafeteria use to serve these delicious, barely baked, warm chocolate chip cookies. They were SO amazing and I’ve spent years trying to find a recipe that replicated that cookie but to no avail. Then I made this recipe! Out of the oven, they reminded me so much of those giant, warm cookies from school. Score!!

This recipe comes from The New York Times , you can find the original recipe right hereTo ensure that these cookies came out EXACTLY like the ones pictured I weighed all of my ingredients instead of just measuring them out. With baking, being as precise as possible is the key to perfect, consistent results. That being said, if you don’t have a scale in your kitchen that is fine, just use measuring cups and spoons. Make sure you follow the directions very carefully, it’s imperative that you freeze your dough for the right amount of time and then watch those babies like a hawk once they are in the oven so that you can bang the pan at just the right time. DO NOT SKIP THIS STEP! Banging the pan not only allows the cookies to bake more evenly but it creates crispy edges, a gooey center, and those cool looking crinkle rings on the surface. Don’t be afraid to give them a good whack, you need the center to fall in on itself.

The recipe calls for 6 oz. of bittersweet chocolate, I decided to use Ghiradelli® brand. I was short 2 oz. though so I make up the difference with a Ghiradelli® Intense Dark Sea Salt Soiree bar. It’s a nice dark chocolate so it worked well as a replacement and it also added a hint of salt to the cookie which I really love. Do NOT use chocolate chips in this recipe, you will NOT get the same result both in appearance and flavor. Buy full bars of chocolate (you can find them in the baking or candy aisle) and roughly chop them with a chefs knife. The variation of chunks, shards, and bits really adds to the cookie. Lastly, in place of the pure vanilla extract I used vanilla paste and I increased the measurement to 2 teaspoons. I just love vanilla so for me, the more the better!

Trust me, these cookies are a keeper! They were out of this world and HUUUUUGE!!! You can definitely make them smaller but be sure to adjust the baking time if you do. Watch them carefully so they do not over bake. Enjoy!

Ingredients

  • 2 cups (256 grams) all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ pound (227 grams) unsalted butter, room temperature
  • 1 ½ cups (302 grams) granulated sugar
  • ¼ cup (55 grams) packed light or dark brown sugar
  • 1 large egg
  • 1 ½ teaspoons pure vanilla extract
  • 6 ounces (170 grams) bittersweet chocolate (about 60 percent cacao solids), chopped into coarse pieces, bits and shards

Instructions

Adjust an oven rack to the middle position. Heat the oven to 350ºF. Line 3 baking sheets with aluminum foil, parchment paper or nonstick baking mats.In a small bowl, whisk the flour, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and 2 tablespoons water, and mix on low to combine. Add the flour mixture, and mix on low until combined. Add the chocolate and mix on low into the batter. (At this point, the dough can be refrigerated for several hours or overnight)

Form the dough into 3 1/2-ounce (100-gram) balls (a heaping 1/3 cup each). Place 4 balls an equal distance apart on a prepared pan, and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.

Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. Bang it down, if necessary, to make the center fall.

After the cookies puff up again, 2 to 3 minutes later, repeat lifting and dropping the pan. Repeat a few more times, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and not fully cooked.

Transfer the baking sheet to a wire rack and let cool before removing the cookies from the pan.

Repeat with remaining cookies.