I bought Marcy Goldman's A Passion for Baking before Thanksgiving, but am just now getting into the book. It's a beautiful book, and quite enjoyable to read. The recipes are diverse, and many provide great wow-factor. I've got a lot of baking to do
This was my first recipe -- WOW! These are fabulous. I took them to a dinner party tonight, and I think everyone had at least 3 of them (plus the lemon poppyseed cake I made). I know there are many chocolate chip cookie threads, but these deserve their own
I typed the recipe as written, but I didn't use the double baking sheet as recommended. I just used a sheet with parchment.
The recipe says it makes 7 to 10 jumbo cookies (each cookie is made with 7 to 8 oz of dough ). I made much smaller cookies (but still very nice sized), yielding 4 dozen. For my oven (after some experimenting), I determined 12 minutes the right baking time. I let the baked cookies cool on the sheets for 5 to 10 minutes.
Marcy's Legenedary Chocolate Chip Cookies
from A Passion for Baking, Marcy Goldman
Makes 7 to 10 jumbo cookies (or 4 dozen nice sized ones )
"These cookies have remarkable girth, amazing flavor, chewy centers, and a buttery, vanilla-kissed batter. You need two hands to hold one of these awesome cookies and three friends to share one with. I recommend double-strength vanilla. I would also use a mixture of chopped Lindt semisweet chocolate as well as regular good-quality chocolate chips."
1 cup unsalted butter, softened
1-1/2 cups firmly packed brown sugar
1/4 cup white sugar
1 TBSP pure vanilla extract (I used vanilla paste from TJ's)
2 large eggs
1 egg yolk
2-1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
2 cups semisweet chocolate chips
1-1/2 cups chopped semisweet chocolate
Preheat oven to 350. Stack two baking sheets together and line the top sheet with parchment paper. Arrange oven rack to upper third of oven.
In a mixer bowl, cream butter with sugars until well blended. Add vanilla, eggs, and egg yolk. Fold in flour, baking soda, salt, chocolate chips, and chopped chocolate and blend well to make a thick batter. If batter seems soft and greasy, add 2 to 4 TBSP more flour. Dough should be soft but not too greasy or slick. You can also chill it 10 minutes if you think it has enough flour or let it stand 20 minutes. Either approach will help cookie dough "set up."
Scoop or form balls of 7 to 8 ounces of dough (yes, weigh it!) and place on prepared baking sheets about 2 to 3 inches apart. If you don't have a scale, use 1 cup dough per cookie; each will measure 3 inches in diameter once placed on the baking sheet. (Obviously you can only bake a few of these at a time.)
Bake 20 to 24 minutes or until cookies are nicely browned on top and just set-up looking. Remove from oven and let cool on baking sheet 15 to 20 minutes before removing.