Thomas Keller Chocolate Chip Cookies

By Valerina

One of the best chocolate chip cookie recipes I have ever tried! The results are fat, chewy cookies with a flavor that is pure and true to what a chocolate chip cookie should be. This is because there is no vanilla extract called for in the recipe! Anyone who likes their cookies soft and thick will love these!

Ingredients

• 2 1/3 + 1 tablespoon all-purpose flour
• 2 sticks ( 8 ounce ) of cold butter cut into small pieces
• 3/4 teaspoon baking Soda
• 1 teaspoon kosher salt ( I used 1 1/2 teaspoon sea salt )
• 1 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 5 ounces 55% chocolate, cut into chip sized pieces *
• 5 ounces 70-72% chocolate, cut into chip sized pieces *
• 1 teaspoon ground cinnamon ( optional, not in actual recipe )
• All I had on hand was some Ghirardelli bittersweet chocolate. It worked perfectly but I would love to try this with even darker chocolate. *

Preparation

Step 1

Position the racks in the lower and upper thirds of the oven and preheat to 350 degrees fahrenheit.

Line cookie sheets with parchment paper.

In a small bowl, sift the flour and baking soda. Stir in salt and set aside.

Put the chopped chocolate in a fine-mesh strainer and shake to remove the small chocolate 'dust' fragments. Set aside.

In a large bowl, Beat half the butter ( 1 stick ) on medium speed until smooth.

Add both sugars and remaining butter, and beat until well combined.

Continue to beat for about 3 more minutes till light and creamy.

Scrape down the sides and beat in the eggs one at a time, beating well after each addition.
Add the dry ingredients on low and mix to combine. I had to add mine a little but at a time.
Mix in the chocolate with a large spatula and keep folding it in until the chocolate is evenly incorporated.

Using about 2 level tablespoons per cookie, shape into balls.

Arrange the cookies 2 inches apart. Bake for 12 minutes, or until the tops are no longer shiny.

Switch the position of the pans ( lower to upper ) and rotate halfway through baking time.

For my cookies, I set the timer for 12 minutes exactly. After 6 minutes I switched and rotated without pausing the timer. This resulted in the perfect cookie texture.