It’s finally happened. I caved and made cookies. First time, so I figured I’d document the whole thing with some pics and some notes. It’s been so long since I baked anything and the summer heat is approaching fast, so might as well get some baking done before the sun takes care of baking the northern hemisphere for the next few months.
One of the reasons I decided to make cookies is because chefsteps.com posted a cookie recipe and that got me excited (more like curious, I’m not crazy about cookies, I find them a bit boring to be honest) Anyways, if you don’t know who these chefsteps guys are, and you love technical cooking, beautiful plating and geeking out about food science and food photography, chefsteps is definitely the place. Let’s make some cookies now. Warning: the chronological order of the photos makes no sense.
Ingredients (makes about 20 cookies):
1. Get the ingredients ready before starting anything else. I measured everything. Chopped the chocolate bars and had cleaned and organized my kitchen. The stand mixer was ready to go.
2. Cream, butter, sugars, salt and baking soda. A couple of minutes at medium speed, stop. Scrape the sides of the bowl and then continue for another minute or 2 at a higher speed. The result should be fluffy, and have a whipped texture (I’m literally paraphrasing the chefsteps guys here). Note: I didn’t have brown sugar, or more like my brown sugar had crystalized and formed a solid sugar block that was literally indestructible, so I used the same weight in granulated sugar instead.
3. Add the vanilla and the eggs. Pretty self explanatory. I would probably try beating the eggs prior to using them in this recipe next time. The recipe calls for adding the eggs really slowly. Also, Thomas Keller suggests straining the beaten eggs to remove the chalaza, but that’s getting extremely anal about it now 🙂 I love it.
4. Add the flour and the chocolate. Mix until well incorporated. Do not over mix though. Cookies might end up tough because gluten had a chance to develop. No good. The end consistency of the dough should be that of really cold ice cream, at least that’s what it reminded me of when I started scooping it out. Note: I used all purpose flour, and this is acceptable… obviously, it’s not like the flour police is gonna show up. I’d love to try the pastry flour one they when I find it at the store though.
5. Rest the cookie dough. I transferred the stand mixer bowl to the fridge and it rested for a bit. I didn’t wait a whole hour, but this is probably a good amount of time to let the flour in the dough hydrate completely before baking. During this time. I CLEANED THE KITCHEN. again.
6. Prep your baking trays. Line them with parchment paper, or butter and a good flour dusting like I did. If you wanna get fancy, get those french silpat mattes at the store, they cost about a million dollars but so worth it. I used an ice-cream scoop do portion the cookie dough evenly, makes all the difference! I might have not made cookies ever but I’ve tried muffins and this is a really good way to ensure all the goodies are the same size.
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