Here is another update in the never-ending quest for great chocolate chip cookies.
- Use more chocolate chunks (I like Scharffen Berger) than most recipes call for, e.g., the original Toll House recipe calls for 12 oz chocolate; I use 16-18 oz semi-sweet chocolate (other types of chocolate make for chocolatey fingers – though a piece of 70% on top of each cookie is a nice detail).
- Toast the pecans before adding them to the dough (let pecans cool before adding).
- Cookies should be formed, including flattening them and laid out on Saran wrap and frozen in units of 10-12. At least you should refrigerate for 2 or more hours. This recipe makes 22-24 cookies.
- Preheat oven AND cookie sheet. A cast iron cookie sheet or a baking stone is probably better. The main point is the cooking surface is hot through and through when cookies hit the surface so that some degree of glaze occurs on the bottom surface of the cookies.
- The latest truly hot tip: At 5 minutes of baking, take out the tray and bang it down firmly twice on the stovetop). This flattens the cookies somewhat. Do it again at 10 minutes. Total bake time is about 16 minutes. The end result of this and other steps is a cookie that’s crisp at the edges and chewy in the center and with a bit of glaze on the bottom. OH YEAH!
(Baking times are close to exact, but there is variation among ovens.)
2 C all-purpose flour minus about 2 T of flour
½ tsp baking soda
½ t salt
¼ C dried finely shredded coconut
¾ C unsalted butter melted and cooled (European style butter gives an even better taste)
1 C brown sugar packed (I use slightly less)
½ C white sugar (I use slightly less)
1 large egg+ 1 egg yolk at room temp
1 T vanilla
16+ oz semisweet chocolate chunks.
1.5 C lightly toasted pecan pieces or halves
Preheat and baking surface to 325
Whisk 1st 4 dry ingredients and set aside
Beat butter (in a large bowl) and sugars until light and fluffy
Add eggs and vanilla, beat smooth
Mix in dry ingredients
Mix in chocolate and nuts
Form cookies and freeze – you should have 22-24 cookies
Place frozen cookies (quickly) on hot baking surface. Bake 14-15 minutes for soft and chewy or 17-18 for crisp. This recipe does not produce very brown cookies in my oven.