Wednesday, August 24, 2011

Ad Hoc Chocolate Chip Cookies

I recently purchased Thomas Keller’s Ad Hoc At Home. To celebrate, I decided to try out his famous chocolate chip cookies.

Unfortunately, my book is taking  a lot longer to arrive than I anticipated. So no pictures yet of the pretty book, and I had to find the recipe online. I’ve been spoiled by Amazon Prime’s Two Day Shipping. But the book was a few dollars cheaper through a third party, so I ordered it through the third party thinking I could wait a few extra days. It’s been nearly two weeks and my book hasn’t arrived.

The recipe was a little fussy, calling for two types of chocolate, chopped into the size of chocolate chips. I don’t particularly like chopping chocolate since  so much of it gets crumbly and wasted.  I cheated slightly. I chopped up the 55% chocolate, but used chocolate chips for the 72% chocolate.

I also was out of dark brown sugar, so I used light brown. As a result, my cookies are a little pale. They looked fine to me until I compared them to other people’s pictures of their Ad Hoc chocolate chip cookies and I realized that other versions a very dark brown.

The cookies tasted good, but they didn’t wow me the way Jacques Torres’ recipe did. However, I think I need to attempt these again with the right brown sugar, chopping all the chocolate, etc. I may also stick the dough in the fridge next time before baking them.

Ad Hoc Chocolate Chip Cookies
Print
Author: Thomas Keller
Ingredients
  • 2 1/3 cups plus 1 tablespoon all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 5 ounces 55 percent chocolate, cut into chip-sized pieces
  • 5 ounces 70 to 72 percent chocolate, cut into chip-sized pieces
  • 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
  • 1 cup packed dark brown sugar, preferably molasses sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
Instructions
  1. Position racks in the lower and upper thirds of the oven and preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper.
  2. Sift flour and baking soda into a medium bowl. Stir in the salt.
  3. Put chips in a fine-mesh basket strainer and shake to remove any chocolate “dust” (small fragments).
  4. 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. Mix in chocolate.
  5. Remove bowl from mixer and fold dough with a spatula to be sure the chocolate is evenly incorporated. 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.)
  6. 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.
  7. 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.)

 

 

12 Responses to “Ad Hoc Chocolate Chip Cookies”

  1. 1

    Carol — August 24, 2011 @ 7:28 am

    Oh I love paler chocolate chip cookies. For some reason, darker brown CC cookies always gives me the impression that they are crispier and I prefer a chewy cookie. Not sure I’d go to the trouble of chopping chocolate cuz it’s so messy! But these cookies look good and I love the height of them

    • Kirbie replied: — August 24th, 2011 @ 8:17 am

      I agree. The dark brown ones always make me think they are really crispy also. I usually like the paler, softer ones. chopping chocolate is a skill I don’t quite have down. Maybe I need a better knife.

  2. 2

    Connie — August 24, 2011 @ 8:00 am

    The cookies look awesome! Too bad they weren’t as good as you hoped, but they sure make for some pretty food pictures. I have yet to try the Prime Shipping, regular shipping is sufficient for me, especially when the items are stocked at the Amazon warehouse in Vegas. (I’ve received things the next day on some occasions.)

    • Kirbie replied: — August 24th, 2011 @ 8:19 am

      Oh lucky you. Amazon offers a deal to students to get free prime shipping for a year. Since I live with my brother who is in college, I get the benefits too. It’s been so fun. I order almost everything I can on Amazon because it’ll be here either the next day or the day after.

  3. 3

    Meryl — August 24, 2011 @ 4:02 pm

    Hi Kirbie,

    I’ve made these cookies countless times – I love them! I hope you try them with the dark brown sugar – it should make them even more moist in the centers than the light brown, plus of course the taste will be different.

    I always decrease both sugars by 2 Tbsp, and they’re just sweet enough for me. They turn out on the flat side, which I actually prefer – crispy on the edges and chewy in the centers. (I don’t do the optional misting).

    For some reason, I didn’t like the 70% cacao in there when I made them the first time, which surprised me, since I prefer eating chocolate out of hand at 70% – 75%. But somehow, I didn’t like that high a percentage in the cookies – in contrast to the sweet cookie, it tasted too bitter. So, now, I use very coarsely chopped semisweet chocolate only. (Ghirardelli).

    I’ll have to check out the Jacques Torres ones, but I never have bread flour in the house. I wonder how they would turn out with unbleached all purpose flour?

    • Kirbie replied: — August 24th, 2011 @ 5:40 pm

      Thanks for the tips Meryl. I want to try them again really soon and I’ll keep your tips in mind. I’m not sure how the Torres cookies will turn out with regular flour. Perhaps you can borrow 2 cups of bread flour from someone to try this out. It’s a really great recipe

  4. 4

    lisaiscooking — August 25, 2011 @ 4:47 am

    I keep meaning to try the Ad Hoc choc chip cookies and then forgetting to do it. Thanks for the reminder! The Jacques Torres cookies are hard to beat, but it’s still fun to taste and compare. Your cookies look delicious!

    • Kirbie replied: — August 25th, 2011 @ 8:39 am

      Yes, it is fun to taste and compare. I doubt I’ll find one I like as much as Jacques Torres, but I love trying new ones!

  5. 5

    Liz — August 25, 2011 @ 10:52 am

    Looks delish! Have you tried the fried chicken recipe yet?

    • Kirbie replied: — August 25th, 2011 @ 1:06 pm

      Not yet, but I plan to. Along with almost everything else in the book! Just received it and have been oohing and ahhing over the recipes

  6. 6

    Beth — August 29, 2011 @ 3:59 am

    Kirbie, Thanks for sharing. I made these yesterday and walked away with the same feeling. The whole chopping chocolate was a bit high maintenance and I too was left feeling these were good, but not the best ever. I could not find 50-55 % so I used 72% and 60%, that was probably part of the issue as I found them a bit more bitter than desired.
    Still love, love, love TK though!

    • Kirbie replied: — August 29th, 2011 @ 8:24 am

      I’m relieved that someone agrees with me! I love TK too. In his book he says this is the best choc chip cookie he has come across. So I was expecting more. Oh well.

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