I am a big cookie fan and I had to give this one a try since the secret to its deliciousness is its use of bread flour and whole wheat pastry as its flours of choice. One word describes them: AMAZING! I love the heartiness that the pastry flour imparts, and your children won't even notice a difference. I've made these with white whole wheat flour, too, and comes out without much difference. You must give these a try and use the best chocolate you can get your hands on; I personally love Guittard chocolate. Enjoy my friends!
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| Nice thick dough | | | | |
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| Right before heading to the oven |
Adapted from Jacques Torres and seen on MarthaStewart.com
Ingredients
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1 pound unsalted butter
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1 3/4 cups granulated sugar
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2 1/4 cups packed light-brown sugar
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4 large eggs
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3 cups plus 2 tablespoons pastry flour
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3 cups bread flour
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1 tablespoon salt
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2 teaspoons baking powder
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2 teaspoons baking soda
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1 tablespoon pure vanilla extract
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2 pounds Chocolate or
other best-quality semisweet or bittersweet chocolate, coarsely chopped
Directions
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Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
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In the bowl of an electric mixer fitted with the paddle
attachment, cream together butter and sugars. Add eggs, one at a time,
mixing well after each addition. Reduce speed to low and add both
flours, baking powder, baking soda, vanilla, and chocolate; mix until
well combined.
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Using a 4-ounce scoop for larger cookies or a 1-ounce scoop
for smaller cookies, scoop cookie dough onto prepared baking sheets,
about 2 inches apart. Bake until lightly browned, but still soft, about
20 minutes for larger cookies and about 15 minutes for smaller cookies.
Cool slightly on baking sheets before transferring to a wire rack to
cool completely.
Labels: cookies, kid friendly meals, secret winning chocolate chip cookie
