I’ve never been a fan of baking cookies.
Because I think they’re a pain in the ass to make. Yes, this is the girl who will spend countless hours baking other things, but cookies always seem to take more time than I want them to. Scooping individual servings of dough, repeatedly onto sheets, bake, repeat. I like mixing and dumping all the batter or dough into a single pan and baking it in one go.
Things have changed.
Last week I bought a (what I thought was) fancy ice cream scoop for sorbet that I made (yes, I got an ice cream maker, and have been using it – stay tuned for recipes). Well, I dislike(d) this scoop a lot. It doesn’t scoop well, it his a funny ‘squeezer’ that apparently is supposed to get the sorbet out of the scoop. What I found was that it just made my hand hurt, and the sorbet stuck in it.
So I hated on the scoop all week.
Until I realized I could use it for cookie dough. Why have I never taken countless recipes and bloggers advice to use a scoop to dole out cookie dough onto the sheets? Am I THAT stupid.
Jacques Torres’s ‘Not so Secret’ Chocolate Chip Cookies
Using a once ounce scoop you’ll get about 4 dozen cookies.
Adapted from The NY Times
- 1/2 pound unsalted butter, room temperature
- 1/2 cup plus 6 tablespoons granulated sugar
- 1 cup plus 2 tablespoons light brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 1 1/2 cups plus 1 tablespoon pastry flour (I used whole wheat because that’s what I had)
- 1 1/2 cups bread flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 pound good quality dark chocolate (if you can get Jacques Torres’ chocolate, I’ll be totally jealous), chopped coarsely
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. I wouldn’t grease them…it might make the cookies spread out too much
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Sift together dry ingredients. Add eggs, one at a time, mixing well after each. Reduce speed to low and add vanilla, then add both flours, baking powder, baking soda, salt and chocolate; mix until well combined.
- Apparently the texture of the cookies improves if you leave the dough in the fridge overnight…give it a go if you have the time.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, (I used my new ice cream scoop, now dubbed cookie scoop) 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. Keep an eye on them.
- Cool slightly on baking sheets before moving them to a wire rack to cool completely.