09 Nov

Thomas Keller Chocolate Chip Cookies

Thomas Keller Chocolate Chip Cookies

I like these cookies.

They’re soft, chewy, slightly crispy on the outside, and, all around, they’re good.

. . . but not as good as the Winning Chocolate Chip and Hazelnut Cookies. The Thomas Keller cookies have a nice soft texture but there’s something about the other cc cookie recipe that I like better. Maybe I’m just partial to the extra bulk and crunch of the nuts?

Granted, I took these to a birthday/housewarming party and they got rave reviews.

But in the Menzies household we’re a little more particular about our cookies:

Me: Do you like these cookies?

Matt: They’re okay. Not as good as the ones with the nuts. They’re good.

Me: But what if you had never tasted the ones with the nuts? Would you like these?

Matt: If I never tried the other cookies before I would say that these ones are really good.

Me: But not “sooo good”? Or “Awesome”?

Matt: No. They’d be “really good”.

Me: But now?

Matt: They’re just good.

So there you have it folks. The relative deliciousness rests on whether or not you’ve made the chocolate chip hazelnut cookie before. Maybe start with this cookie to wow people and then the next time you bake for them you can really knock off their socks with the Chocolate Chip and Hazelnut Cookies

DSCF7667

Thomas Keller Chocolate Chip Cookies

Makes twenty-one 3” cookies.
Source

Ingredients

2 1/3 cups plus 1 tablespoon all-purpose 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

*The original recipe called for both 55% chocolate and 70% chocolate. I couldn’t be bothered so I just used some good quality semi-sweet chocolate chips.

Directions

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

If you cut up the chocolate into chips yourself put them in a fine-mesh basket strainer and shake to remove any chocolate "dust" (small fragments)

In the bowl of a stand mixer fitted with the paddle, 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.

Remove the bowl from the mixer and fold the dough with a spatula to be sure that the chocolate is evenly incorporated.

Shape dough into balls the size of golf balls. Arrange the cookies 2′” apart; do not press down, they will spread during baking.

Bake for 5-6 minutes, then rotate the baking sheets and bake another 5-6 minutes or until the tops are no longer shiny.


This recipe is part of the 12 Weeks of Christmas Cookies.

12 weeks of christmas graphic

Prior Posts:

Week 6: Macaroons
Week 5: Wildberry Dream Cookies
Week 4: Speculaas: Dutch Spice Cookies
Week 3: Poppy Seed Filling
Week 2: Cinnamon Bun Cookies
Week 1: Soft & Pillowy Coconut Frosted Cookies

Related Posts:

11 thoughts on “Thomas Keller Chocolate Chip Cookies

    • I’m assuming you made them gluten free? I’m curious why the recipe calls for bread flour and cake flour. Mixing the two doesn’t make sense to me given their protein contents are at opposite ends of the spectrum. I’ll give it a go though if I can remember to buy cake flour. I never have it on hand.

      Also, I have aged my cookie dough in the refrigerator for a day and it does make for a better cookie. I don’t like using the word “aged” though. It sounds pretentious. I mean, we’re talking about cookies here, not cheese or whisky or something.

    • I keep wanting to make these and I keep buying chocolate chips, but they keep managing to disappear before I can bake with them. :-/

  1. LOL that is so funny! In my house hold I always get a “they taste good” with a sort of smile, never a great or really good. Hurts the ego I tells ya!

  2. I haven’t make T. Keller’s but I did make Jacques Torres’s and felt the same way – good, but not as good as other’s I had had. Either way, I wont ever turn down a chocolate chip cookie.

  3. These look amazing. I love the addition of the dark chocolate! And I bet any “dark chocolate hater” out there would enjoy these, despite the dark chocolate, because you probably can’t even tell it’s in there! I cant wait to see the rest of your cookie recipes.

  4. These look wonderful! Every holiday season I make so many different varieties of cookies but my heart will always belong to the chocolate chip cookie. It can’t be beat. Especially when it involves the delicious combination of nuts, salt and butter. :D

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