Dana Treat – Treat Yourself

Why Mess with Perfection?

Posted October 10, 2012

Chocolate Chip Cookies
Makes about 2 dozen

The recipe suggests you use a hand mixer, I used my stand mixer.  It also suggests you roll the dough into the desired shape, I thought it was easier to smoosh (technical term) and pat it into shape.  I kept patting the scraps out over and over again to maximize the number of cookies and they lost their height but not their taste.

2¼ cups flour
¾ tsp. baking soda
¾ tsp. kosher salt
16 tbsp. (2 sticks) unsalted butter, softened
¾ cup packed dark brown sugar
¾ cup sugar
1 tsp. vanilla extract
4 egg yolks
9 ounces bittersweet chocolate, roughly chopped

Preheat the oven to 375ºF.  Whisk together the flour, baking soda, and salt in a bowl; set aside.  Combine butter, both sugars, and vanilla in a large bowl; beat on medium-high speed with a hand mixer until smooth and fluffy, about 3 minutes.  Add yolks two at a time, beating after each addition; add dry ingredients; beat on low speed until just combined.  Transfer dough to a work surface; divide into 3 equal pieces.  Flatten each into a 4″ x 6″ rectangle; wrap in plastic wrap.  Chill for 30 minutes.

Place one dough rectangle on flour work surface; sprinkle with half the chocolate.  Top with another rectangle, sprinkle with remaining chocolate, and cover with last rectangle.  Using a floured rolling pin, flatten rectangles into a 9″ x 6″ x 1½” rectangle.  Using a 2″ round cutter, cut out cookies; transfer to parchment paper-lined baking sheets, spaced 3″ apart.  Gather scraps, reroll into a 1½” thick disk; cut out more cookies.  (See headnote.)  Bake, rotating baking sheets halfway through cooking, until lightly browned and set, about 15 minutes.

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