Wednesday, May 25, 2011

Thick Bakery Style Chocolate Chip Cookies

I've been on the hunt for a big, thick, chewy, bakery style chocolate chip cookie for a new customer and I've been trying out some different recipes.

One of the cookies I made were these, and they are really good. Nice and thick and chewy and easy to put together, which is important to me.

Then I came across a mention of the book, "The Sweeter Side of Amy's Bread" and I remembered how fabulous her breads were when we visited Chelsea Market in New York. So I ordered the book, which came in no time, and made these cookies, actually called "Nuevo Chocolate Chip Cookies". They bake up nice and thick and, of course, the best just out of the oven! There's a little bit of molasses in the dough and even a tiny bit of ground ginger, which I found to be pretty unusual in a chocolate chip cookie.

You make them gigantic! 3 ounces of cookie...but you could, of course, make them a little bit smaller, too.
For my needs, I wanted a big cookie, so these were perfect.

You should really only put 6 on a baking sheet. They need room to spread.

Nuevo Chocolate Chip Cookies (from The Sweeter Side of Amy's Bread by Amy Scherber and Toy Kim Dupree)

Makes 1 dozen large cookies

2 cups (10.14 oz.) unbleached AP flour ( I always use King Arthur's)
1 1/4 tsp. baking soda
1/2 tsp. kosher salt
1/4 tsp. ground ginger
1 large egg
1 egg yolk ( from a large egg)
1 1/4 tsp. vanilla
3/4 cup ( 5.70 oz.) unsalted butter, slightly softened
2/3 cup light brown sugar
2/3 cup granulated sugar
1 tbsp. molasses
1 1/8 cup semisweet chocolate chips
Preheat oven to 350. Line sheets with parchment paper.

1. In a bowl, whisk flour, baking soda, salt and ginger.
2. In a small bowl whisk the egg, egg yolk and vanilla.
3. In a mixing bowl, cream the butter, sugars and molasses on medium speed for 2 minutes, til light and fluffy, scraping the sides and bottom of the mixing bowl occasionally.
4. Gradually add the egg mixture til everything is well combined.
5. With the mixer on low speed, add the dry ingredients in stages, mixing only til it's all well combined. Again, scraping the sides and bottom of the mixing bowl.
6. Add the chocolate chips and continue mixing on low til evenly distributed.
7. Scoop balls of dough, weighing each at approx. 3 ozs. ( 2 1/4" dia.)
To scoop: Use either a large scoop, moist hands or a large metal spoon.If you don't have a scale, use a scant 1/2 cup measure.
Do not flatten the dough balls.
8. Bakefor approx. 18 minutes, rotating the sheet halfway through baking. They should be golden brown and just set when they're done.
Cool the cookies on the baking sheet 5 minutes. Then remove them to a wire rack to cool completely.

1 comment:

  1. These sound great--putting them on my must-try list. Have you tried the clone recipe for the Levain Bakery choc chip cookie? The bakery makes and sells a 6-oz. cookie, but I downsized mine "only" to 4 oz. They are to die-for!



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