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
Thomas Keller Chocolate Chip Cookies
Makes twenty-one 3” cookies.
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.
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.
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