If you like, sprinkle with additional salt to taste.īake, 1 pan at a time, for about 22 minutes, until the cookies are puffed and lightly brown or to an internal temperature of between 175 and 185 degrees. When the oven comes to temperature, arrange up to 4 portions of cold dough on the prepared pans, leaving ample space between them to account for spread. Position the rack in the middle of the oven and preheat to 350 degrees. Wrap in plastic and refrigerate for at least 12 hours before baking if well protected from air, the dough can be kept in the fridge up to 1 week. When the flour is incorporated, add the chocolate chips and nuts and keep mixing until the dough is homogeneous.ĭivide the dough into 8 equal portions (about 6 ounces/170 grams each) and round each into a smooth ball. Reduce the speed to low, then add the flour all at once. With the mixer running, add the eggs one at a time, letting each incorporate fully before adding the next. Mix on low to moisten, then increase the speed to medium and beat until soft, fluffy and pale, about 8 minutes halfway through, pause to scrape down the bowl and beater with a flexible spatula. Storage: These cookies taste best when freshly baked, but leftovers may be stored in an airtight container at room temperature for up to 2 days rewarm briefly in a 350-degree oven before serving.Ĭombine the butter, brown and granulated sugars, vanilla extract, salt, baking powder, baking soda and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Thaw frozen dough to 40 degrees, unwrap and bake as directed. Alternatively, the portions can be individually wrapped, then placed in a freezer-safe zip-top bag and frozen for up to 6 months. Make ahead: The portioned cookie dough can be wrapped tightly in plastic and refrigerated for up to 1 week. For nutritional purposes, that means we assume one person is eating a quarter of a cookie.Ĭookbook author Stella Parks does not recommend leaving the nuts out of this recipe, as they help provide non-melting bulk to the cookies. They are eye-catching, for sure, but we recommend splitting them with a friend (or three). Part of the novelty of the cookies is the enormous size. These ratios keep the cookies thick, not cakey, with a flavor defined by the chocolate, so be sure to use the best-quality chips you can find. This style of ultra-thick chocolate chip cookie, popularized by the New York bakery Levain, requires a dough with less sugar than flour and more chocolate chips than sugar.
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