BakingAlison Lambert

CHOCOLATE CHIPS...

BakingAlison Lambert

There are chocolate chip cookies and there are these chocolate chip cookies...I really like the American style cookies as they are gooey, chewy and have way too much chocolate. But my theory on this, is you are going to divulge, do it well! These biscuits are thanks to Thomas Keller, in a chefs world he is pretty much our "God".

Give these decadent morsels a try, the techniques and methods are a little different than your usual mix, but really no more work is involved! ENJOY!!

CHOCOLATE CHIP COOKIES (American style)

2 ½ cups all purpose flour

¾ teaspoon baking soda

1 teaspoon salt

145g chocolate buttons

145g 70 to 72% chocolate, cut into chip-sized pieces

225g cold unsalted butter, cut into small pieces

1 cup packed dark brown sugar, preferably molasses sugar

¾ cup granulated sugar

2 large eggs

Position the oven racks in the lower and upper thirds of the oven and preheat the oven to 180`C. Line two baking sheet with baking paper.

Sift the flour with the baking soda into a medium bowl. Stir in the salt.

Put the ½ the cold butter into the bowl of an electric mixer, beat 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. Mix in the chocolate.

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

The dough or shaped cookies can be refrigerated , well wrapped, for up to 5 days or frozen for up to 2 weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. (defrost frozen cookies overnight in the fridge before baking).

Mould the cookies into either 45g balls or roughly 2 Tablespoons per cookie. Arrange 8 cookies on each pan, leaving about 3cm between them.

Bake for 12 minutes, or until the tops are no longer shiny, switching the position and rotating the trays halfway through baking.

Cool the cookies on cooling racks.

Thanks Thomas Keller

These cookies are truly amazing!

As you can see my son Ollie, loved the mixture so much he tried to jump into the bowl!