Chocolate Chip cookies (San mateo county fair recipe entry) very close call
hey fans yesterday I didn't place, but the judges loved my cookies adapted from chocolate chef Jacque Torres, it was a close call between fellow competitors at the san mateo county fair. but had soo much fun no matter what. tonight me and my 8 year old niece ariel are going to compete at the kids and adults cooking together contest, so it will be fun wish me and my little girl the best of luck and will keep up to date ok. so that's all the updates so far.
Chocolate chip cookies
adapted from Jacque Torres
2 cups minus 2 tablespoons cake flour
1 2/3 cup bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups brown sugar
1 cup plus 2 tablespoons granruated sugar
2 large eggs
2 tsp vanilla extract
1 1/4 lbs bittersweet chocolate, chopped or 18 oz chocolate chips, semi sweet
method
sift flours, baking powder, baking soda, and salt in a bowl. set aside.
using a mixer (I used a hand mixer in this case) 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 vanilla reduce speed to low, add the dry ingredients and mix until just combined. 5-10 seconds drop each chocolate pieces (or in my case add chocolate chips a little at a time) and incorporate them without breaking them. press plastic wrap against dough and refrigerate for 24-36 hours. dough may be used in batches and can be refrigerated up to 72 hours.
when ready to bake preheat oven to 350 degrees. line a cookie sheet with parchment paper or silicone mat set aside.
scoop 6 mounds of dough size of generous golf ball size (like ping pong size) onto baking sheet making sure to turn horizontally any chocolate chips 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 18-20 minutes transfer sheet to wire rack to 10 minutes then slip cookies to another rack to cool a bit more. repeat with remaining dough or reserve dough refrigerated for baking the remaining batches the next day
Chocolate chip cookies
adapted from Jacque Torres
2 cups minus 2 tablespoons cake flour
1 2/3 cup bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups brown sugar
1 cup plus 2 tablespoons granruated sugar
2 large eggs
2 tsp vanilla extract
1 1/4 lbs bittersweet chocolate, chopped or 18 oz chocolate chips, semi sweet
method
sift flours, baking powder, baking soda, and salt in a bowl. set aside.
using a mixer (I used a hand mixer in this case) 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 vanilla reduce speed to low, add the dry ingredients and mix until just combined. 5-10 seconds drop each chocolate pieces (or in my case add chocolate chips a little at a time) and incorporate them without breaking them. press plastic wrap against dough and refrigerate for 24-36 hours. dough may be used in batches and can be refrigerated up to 72 hours.
when ready to bake preheat oven to 350 degrees. line a cookie sheet with parchment paper or silicone mat set aside.
scoop 6 mounds of dough size of generous golf ball size (like ping pong size) onto baking sheet making sure to turn horizontally any chocolate chips 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 18-20 minutes transfer sheet to wire rack to 10 minutes then slip cookies to another rack to cool a bit more. repeat with remaining dough or reserve dough refrigerated for baking the remaining batches the next day
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