Ad Hoc Chocolate Chip Cookies

Fresh baked chocolate chip cookies are one of those sinful treats that no matter where you are, if you’re hungry or not, you have to have one (or at least I do)! Tonight my boyfriend laid a pretty strong hint after dinner that he would just love a chocolate chip cookie.  I could have said “that’s nice, why don’t you go to the store and buy some”, but being the amazing girlfriend that I am I volunteered to whip up a fresh batch just for him.

Now that’s the story I would tell most people, but the honest truth is that 1) it’s still freezing here in Orlando and I will do anything to stay busy and warm, and 2) a fresh baked chocolate chip cookie did sound amazing. Lucky for the both of us I had all the ingredients needed on hand.

I admit, I am not an expert in cookie making and when it comes to baking i’m still clumsy in the kitchen.  Baking is so much more exact than cooking so I shy away from it, not because I can’t do it, but it’s just so much work!  Thankfully the fabulous, world renowned chef Thomas Keller has provided me with a simple and incredibly scrumptious recipe for chocolate chip cookies from his new cookbook, Ad Hoc at Home, and it is has taken the title of “best cookie I’ve ever made”.

If you haven’t seen a copy or heard of Ad Hoc at Home, it is an incredible cookbook with some of the most captivating food photography I have ever seen, it is a must have for sure. (click the following link to purchase a discounted copy from the Fun Fearless Foodie store Ad Hoc at Home).

These cookies are so buttery and have the perfect balance of salt and sugar.  Keller calls for a 50/50 blend of dark chocolate but I had Ghirardelli milk chocolate chips in my pantry and they give the cookies and even creamier consistency.  Warning, these cookies will go fast.  I confess that I’ve already had two this evening and my boyfriend has scarfed down a whopping 4!

Ad Hoc Chocolate Chip Cookies

Courtesy Thomas Keller

Makes 32 cookies

Ingredients

2 1/3 cups plus 1 tablespoon all purpose flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
5 ounces 55% chocolate (about 1 1/4 cups) cut into chip-sized pieces
5 ounces 72% chocolate, cut into chip-sized pieces
OR 10 ounces chocolate chips of your choice
1/2 pound (2 sticks) cold unsalted butter, cut into small pieces
1 cup packed dark brown sugar
3/4 cup granulated sugar
2 large eggs

Directions

Position the oven racks in the lower and upper thirds of the oven and pre heat to 350 degrees.
Line two baking sheets with parchment paper.
In a medium mixing bowl sift the flour and baking soda, then stir in the salt.
If using chocolate bars: put the chips in a fine mesh basket strainer and shake to remove any chocolate dust.
In the bowl of a stand mixer (or large bowl if using a hand mixer) fitted with the paddle attachment, beat half the butter on medium speed until smooth.
Add both sugars and remaining butter and continue mixing until well combined, then a minute more to create a light and creamy consistency.
Scrape down the sides of the bowl then add the eggs one at a time, beating until the first one is fully incorporated before adding the next.
Add the flour mixture and mix on low speed to combine.
Fold in the chocolate using a rubber spatula.
Place 2 tablespoon size dollops of dough onto the parchment lined baking sheet, leaving about 2 inches between each cookie as they will expand.
Bake for 13-14 minutes, or until the tops are no longer shiny and have a golden color.
Cool the cookies completely on the sheets on top of cooling racks for about two minutes to firm up, then transfer to the racks to cool completely.
Repeat to bake remaining cookies.

The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days, or frozen for 2 weeks.  Freeze shaped cookies on a baking sheet until hardened, then transfer to freezer safe containers.  To use again, defrost the cookies in the fridge overnight before baking.

Enjoy these little bits of heaven and share with someone you love!