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I’m Mari.
On Marivelous Me! you’ll find recipes, food gifts, food I’ve traveled for and food solutions. Poke around, maybe you’ll find inspiration for something you’re working on. Enjoy! 

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Monday
Nov192012

ted cookie drop: movember part ii - chocolate chip cookies

This is the second installment to a three part series. To read the first post, click here.

movember chocolate chip cookies
It's one thing to give people cookies - you can do pretty much whatever you want flavor-wise but when people are paying for cookies, you gotta make sure you offer some tried and true faves, like chocolate chip cookies. I've made chocolate chip cookies before but this one needed to be extra special. Since there was time to plan, I used two different style chips and let the batter rest for 48 hours before baking them off.

A couple years ago, there was an article in the New York Times wondering if the original Toll House recipe had been improved upon. Yes, was the thought. The secret seemed to be in letting the dough rest for at least 36 hours, serving them warm and making them large. I'm thinking mixing in two different chips would make a difference too...

movember chocolate chips
Chocolate Chip Cookies
adapted from Jacques Torres

2-1/4 cups (10.3 oz) cake flour 
1 cup (4.25 oz) all-purpose flour
1-1/2 teaspoons baking powder
1-1/4 teaspoons baking soda
2 teaspoons coarse salt
2-1/2 sticks (1 1/4 cups) unsalted butter
1-1/4 cups (10 ounces) dark brown sugar
1 cup (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate chips or disks (I used Callebaut 70.4% and TCHO 66% but use at least 60% cacao)

In a medium-size bowl, sift flours, baking powder, baking soda and salt together.

In a stand mixer fitted with the paddle attachment, beat butter and sugars on medium-high speed. Beat together until very light, about 5 minutes, scraping down sides as necessary. Change speed to low. 

Crack eggs into a small bowl and add one egg at a time, allowing the sugar mixture to absorb one before adding the next. Scrape down bowl sides and beat for an additional 30 seconds. Add vanilla extract. Scrape bowl. 

chocolate chip cookie doughTurn mixer off. Add all the flour and barely pulse it on (or you'll end up with a HUGE mess) until there's just a little flour left. Add chocolate pieces and mix until just incorporated. Wrap bowl in plastic, being sure to press the film against the dough. Refrigerate for 36-48 hours. 

Move oven racks to top and bottom third positions. Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.

chocolate chip cookie dough ballsUsing a mini ice cream scoop (1-1/2 tablespoons), scoop out mounds and place eight on a tray, pressing the cookies down slightly so they don't roll. Repeat with eight more. Bake in oven for 17-18 minutes or until edges are slightly brown, rotating halfway through bake time. Cool for one minute before transferring to wire rack. Repeat until you've used up all the dough or freeze. Enjoy!

Yield: 3-1/2 dozen 3-inch cookies

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« ted cookie drop: movember part III - mustache cookie lollies | Main | British Invasion: Myers of Keswick »

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