Not sure if anyone knows about this - one of my friends sent it to me.
Either way, my weekend is now wasted...
(also not sure if this should go in General Discussion or not...)
May as well share my favorite recipe for Chocolate Chunk Cookies from Joanne Chang's Flour cookbook:
Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream together the butter, granulated sugar, and brown sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy. (This step will take 10 minutes if using a handheld mixer or a spoon). Stop the mixer a few times and use a rubber spatula to scape down the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Beat in the eggs and vanilla on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and the paddle again to make sure the eggs are thoroughly incorporated.
In a medium bowl, stir together the all-purpose flour, bread flour, baking soda, and salt until well mixed. Add the semisweet and milk chocolate and toss to combine. On low speed (or with a wooden spoon), slowly add the flour-chocolate mixture to the butter-sugar mixture and then mix just until the flour mixture is totally incorporated and the dough is evenly mixed.
For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or for at least 3 to 4 hours) before baking. When you are ready to bake, position a rack in the center of the oven, and heat the oven to 350 degrees F.
Drop the dough in 1/4-cup balls onto a baking sheet, spacing them about 2 inches apart. Flattening each ball slightly with the palm of your hand.
Bake for 15 to 18 minutes, or until the cookies are golden brown on the edges and slightly soft in the center. Don't let them get too brown through and through. Part of their appeal is the chewiness of the slightly underbaked centers. Let cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.
The cookies can be stored in an airtight container at room temperature for up to 3 days. The unbaked dough can be stored in an airtight container in the refrigerator for up to 1 week.
@bemusedchunk: It is $35 retail which is damn pricey but it is easily the best baking cookbook I've come across. She goes into so much detail that it is hard to mess up. The pumpkin pie recipe resulted in probably the best thing I've ever made.
@bemusedchunk: Not surprising, I bought it from a little store across the street. Sure does have the macaroons recipe, haven't made it but everything I've made has turned out great.
Now I want some pie. And cookies. And eclairs.
Edit: Guess I should be more specific, it has three different macaroons recipes. Not sure if they have more, never actually been there.
Use your keyboard!
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