Thomas Keller’s Chocolate Chip Cookie recipe is from Ad Hoc at Home. I’ll have to update the post when I try other recipes from the book, but so far I’ve only made the chocolate chip cookies and they are as good as you’d expect given the source.
Over the years I’ve had issues with these cookies coming out a little too thin, so I’ve learned to use slightly heavier (140 grams) per cup of flour and be mindful of which brands of chocolate to use since some higher cocoa butter chocolates cause more spreading. I’ve also made Thomas Keller’s Chocolate Chip Cookies with chocolate chips instead of chunks.
The original Thomas Keller Chocolate Chip Cookie recipe calls for molasses sugar, but allows for regular brown sugar as a substitution since molasses sugar isn’t always easy to find. You can use light, dark or a mixture of both. I like using a mixture. As for the molasses sugar, if you want to order some the most popular brand seems to be Billington’s. I’m not ready to order $30 worth of brown sugar from Amazon quite yet. Plus I think I tried it at one time and felt like it made the cookies too molasses-y.
Thomas Keller’s Chocolate Chip Cookies
- 2 1/3 cups plus 1 tablespoon all-purpose flour (320 grams)
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 8 ounces 2 sticks cold unsalted butter, cut into small pieces (230 grams)
- 1 cup packed dark brown sugar preferably molasses sugar (200 grams)
- 3/4 cup granulated sugar 150 grams
- 2 large eggs
- 5 ounces 55 percent chocolate cut into chip-sized pieces
- 5 ounces 70 to 72 percent chocolate cut into chip-sized pieces
- Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper.
- Sift flour and baking soda into a medium bowl. Stir in the salt.
- In the bowl of a stand mixer fitted with the paddle, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until mixture is light and creamy. Scrape down sides of the bowl. Add eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add dry ingredients and mix on low speed to combine.
- Put chips in a fine-mesh basket strainer and shake to remove any chocolate “dust” (small fragments). Stir chocolate chunks into dough.
- Remove bowl from mixer and fold dough with a spatula to be sure the chocolate is evenly incorporated.
- Using about 2 level tablespoons per cookie, shape dough into balls. Arrange 8 cookies on each pan, leaving about 2 inches between them, because the dough will spread. Bake for 12 minutes, or until the tops are no longer shiny, switching the position and rotating pans halfway through baking.
- The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for 2 weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. (Defrost frozen cookies overnight in the refrigerator before baking.)
- Cool cookies on the pans on cooling racks for about 2 minutes to firm up a bit, then transfer to the racks to cool completely. Repeat with second batch of cookies. (The cookies can be stored in an airtight container for up to 2 days.)