Giant Ad Hoc Chocolate Chip Cookies

And we’re back. After 10 days of exploring a foreign country and stuffing our faces, it’s back to reality. Comics will soon be coming as regularly scheduled.

Right before we left, I made these giant Ad Hoc Chocolate Chip Cookies. I adore giant cookies and Thomas Keller’s recipe is one of my favorites. It may not be as good as Jacques Torres’ recipe, but it is a keeper. Plus the recipe is much less fussy. You can bake these right away and don’t have to let the dough sit in the fridge first.

Thomas Keller’s recipe makes regular sized cookies, but I decided to make them bigger. Yummy. The cookies are slightly crispy on the outside and chewy on the inside.

Giant Ad Hoc Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
  • 2⅓ cups plus 1 tablespoon all-purpose flour
  • ¾ 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
  • ¾ cup granulated sugar
  • 2 large eggs
  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. This is where I changed the recipe: Scoop dough out with ice cream scooper and roll into smooth ball (about the size of an oversized golf ball). Arrange 6 cookies on each pan, leaving about 2 inches between them, because the dough will spread. Bake for 16-18 minutes, or until the tops are no longer shiny and cookies bake an even brown.
  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.)


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