Chocolate Chip Cookies: The Splendid Table
Splendid Table Recipe
Original Site and Video
Time: 45 minutes, plus at least 24 hours for chilling
Half Recipe (16? cookies)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
3. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
5. Scoop 1.5-ounce or 42g mounds of dough (3" balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 10 to 15 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Per serving: 428 calories
J loves these cookies, they are soft on the inside. Warm them up in the oven or microwave if they have gotten cold!
Original Site and Video
Time: 45 minutes, plus at least 24 hours for chilling
Half Recipe (16? cookies)
- 1 cups minus 1 tablespoons (4-1/4 ounces or 120.5g) cake flour
- 5/6 cups (4-1/4 ounce or 120.5g) bread flour
- 5/8 teaspoons (3g) baking soda
- 3/4 teaspoons (3.6g) baking powder
- 3/4 teaspoons (4.6g) coarse salt
- 1-1/4 sticks (1/2C - 2 tbsp or 141.75g) unsalted butter
- 5/8 cups (5 ounces or 141.7g) light brown sugar
- 1/2 cup plus 1 tablespoons (4 ounces or 113.4g) granulated sugar
- 1 large eggs
- 1 teaspoons natural vanilla extract
- 5/8 pounds (283.5g) bittersweet Couverture chocolate disks or fèves, at least 60 percent cacao content (see note)
- Sea salt
Full Recipe
- 2 cups minus 2 tablespoons (8 1/2 ounces or 241g) cake flour
- 1 2/3 cups (8 1/2 ounce or 241g) bread flour
- 1 1/4 teaspoons (6g) baking soda
- 1 1/2 teaspoons (7g) baking powder
- 1 1/2 teaspoons (9g) coarse salt
- 2 1/2 sticks (283.5g) unsalted butter
- 1 1/4 cups (10 ounces or 283.5g) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces or 226g) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds (567g) bittersweet Couverture chocolate disks or fèves, at least 60 percent cacao content (see note)
- Sea salt
2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
3. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
5. Scoop 1.5-ounce or 42g mounds of dough (3" balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 10 to 15 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Per serving: 428 calories
J loves these cookies, they are soft on the inside. Warm them up in the oven or microwave if they have gotten cold!