Tish Boyle Sweet Dreams: Classic Chocolate Chunk Cookies

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WWW.TISHBOYLE.BLOGSPOT.COM WEDNESDAY, OCTOBER 17, 2012

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Classic Chocolate Chunk Cookies

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2012 (34) November (1) October (3) Pumpkin Muffins from The Bouchon Bakery Cookbook Classic Chocolate Chunk Cookies Sour Cream Apple Crumble Bars September (2) August (3) July (2) June (3) May (3) April (4) March (4) February (4) January (5) 2011 (46) 2010 (59) 2009 (70)
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Not sure how its possible, but in the three years Ive been doing this blog, Ive only made chocolate chip cookies twice. Once I made Chocolate Marble Chunk Cookies, one of my favorite recipes, and another time I featured Monster Chocolate Chunk Macadamia Nut

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ABOUT ME T I SH BO YL E

Tish Boyle is the editor of Dessert Professional magazine, a trade magazine for the pastry industry. Formerly the editor of Chocolatier and Pastry Art & Design magazines, Tish is a graduate of Smith College and La Varenne cole de Cuisine in Paris. During her varied food career she has worked as a cook on a barge traveling the canals of France, a caterer, pastry chef, and food stylist. She was also an associate editor at Good Housekeeping magazine and a freelance recipe developer for several food companies and

Cookies. But never have I made regular old chocolate chippers (or, in
Paperback edition

this case, chunkers). Its interesting to me how different these cookies will turn out by employing only slight variations in technique or in the original Toll House recipe. In this version, for

ATTENZIONE!

If you own The Cake Book, take note that theres an error in one of the recipes, Fresh Ginger Spice Cake on page 126. The leavening was

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Tish Boyle Sweet Dreams: Classic Chocolate Chunk Cookies

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inadvertently left out (damn my assistant! just kidding, I dont have one; perhaps that's the problem). In the ingredient list, under the water at the bottom, there should be 2 teaspoons baking soda listed. It is added at the end of the first sentence in Step #4, after "the butter is melted. Stir in the baking soda." Though this mistake has been corrected in the latest edition of the book, I officially fall on my sword and apologize to you all for making it in the first place. <!--[if !supportLineBreakNewLine]--> example, I chilled the dough overnight and then scooped it out using <!--[endif]--> a 1 -ounce scoop. This made for thick, soft cookies as opposed to thin, crisp ones. Not chilling the dough and cutting down the flour by
THE CAKE BOOK

magazines. Tish is the author of Diner Desserts (Chronicle Books, 2000), The Good Cookie (John Wiley & Sons, 2002) and The Cake Book (John Wiley & Sons, 2006). She lives and bakes in Brooklyn Heights, NY. Visit her Web site at www.tishboyle.com.
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1 to 2 tablespoons will make for a thinner,

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crisper cookie, if thats your preference (I am not firmly in either camp; I love both, depending chiefly on whats within easy reach). For a super-soft cookie, you can use melted instead of softened butter. I like these cookies because they have some bulk, but I also

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appreciate the merits of a thinner, crisper cookie. I like to use Guittard chocolate pistoles in the dough, because they are the ideal
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sized chunks, and they produce a nice clean cookie because you dont have those tiny shards of chocolate you get from chopping the chocolate. And, because I love pecans, I added some of those, too. To have freshly baked cookies at the ready, shape the dough into a log, wrap it well and freeze. Then simply slice off pieces of dough and bake cookies whenever you get that urge we all know so well Classic Chocolate Chunk Cookies Makes about 16 large cookies

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Guittard Chocolate

2 cups (256 g) all-purpose flour 1 teaspoon baking powder teaspoon baking soda teaspoon kosher salt 12 tablespoons (170 g) unsalted butter cup (162 g) firmly packed dark brown sugar cup (100 g) granulated sugar 1 large egg 1 teaspoons vanilla extract 10 ounces (283 g) bittersweet chocolate pistoles or chunks 1 cup (100 g) pecan halves, toasted 1. Sift together flour, baking powder and baking soda into a bowl. Add the kosher salt and whisk to combine. Set aside. 2. In an electric mixer fitted with the paddle attachment, cream the butter and sugars together until very light, about 4 minutes. Add the egg and vanilla, mixing at medium speed until well blended. Reduce the speed to low, add dry ingredients and mix until just combined. Add chocolate and pecans and mix at low speed just until combined. Cover the bowl with plastic wrap and refrigerate for at least 12 hours (or up to 3 days). 3. When ready to bake, preheat oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat. Using a 1 -ounce ice cream scoop, scoop mounds of dough onto the baking sheet, spacing them 2 inches apart. Press the mounds down slightly and bake until golden brown but still soft, 13 to 15 minutes. Transfer sheet to a wire rack and cool for 10 minutes, then transfer cookies to another rack and cool completely, if you can wait that long.

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L ABEL S: CHOCOL ATE CHUN K COOKIES , CR ISP CHOCOLATE CH IP COO KIES , G UI TTAR D P IS TO LES , S OFT-B AKED CHOCOL ATE CHIP COOKIE S NEW BOOKS OF NOTE R EACTIONS : P OSTED BY TIS H BOYLE AT 1:32 PM

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