Tuesday, January 21, 2014

Thin And Crispy. Just How I Like 'Em

I found this recipe while flipping through magazines in Barnes & Noble - I'm including the entire text of the page and a few tips from the article.  I'm making these babies, and as soon as I put the cookie sheet in the oven, I'm going to cross my fingers because I want them to look exactly like the picture from the magazine:
Photo courtesy of magazine I can't remember the name of.
Craving infinite crunch?  Look no further than this featherlight variety from Carey Jones and Robyn Lenzi, authors of the just released Chocolate Chip Cookies book.  Flecked with dark chocolate chopped from whole bars – the baker’s preferred brands include Dandelion, Guittard, Tcho, and Valrhona – this cookie, with its thin, waferlike texture, lasts a bit longer (up to 4 to 5 days) than, say, a chewy version.  Keep them in an airtight container.

Crispy Chocolate Chip Cookies
Makes about 24 cookies

1 cup unbleached all-purpose flour
¼ tsp baking soda
½ tsp salt
½ cup (1 stick) unsalted butter
2/3 cup granulated sugar
1/3 cup packed dark brown sugar
1 large egg
1 tsp pure vanilla extract
1 cup finely chopped semisweet chocolate
1 cup finely chopped pecans, walnuts or almonds (optional)

Preheat oven to 375˚F.  Adjust racks so they divide the oven into thirds.  Line two baking sheets with parchment paper.

Whisk together flour, baking soda, and salt in a medium bowl.

Melt butter in a small saucepan on the stove or in a microwave-safe container in the microwave.  Let cool until barely warm to the touch.

Transfer butter to a stand mixer fitted with the paddle attachment; add both sugars.  Mix on medium speed until well blended, about 30 seconds.  Add egg and vanilaa and mix until completely combined.  Scrape sides of the bowl with a spatula.

Add flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate dry ingredients.  Add chopped chocolate and nuts (if using); mix on low speed until evenly distributed.  The dough should be slightly shiny and loose.

Using a small ice cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 inches apart.  Dampen the palm of your hand and flatten each cookie until about 1/4 “ thick.

Bake for about 14 to 16 minutes, rotating baking sheets halfway through the baking time and changing shelves, until cookies are evenly golden.  It is important to bake them fully to ensure crispiness throughout. 

When cool enough to handle, transfer to wire racks (the cookies will get crispier as they cool).

And now, the tips:

TEXTURE TIP:  If you like ‘em crispy, use melted butter for a more liquid batter so you can create a thinner cookie.  Wait for the butter to cool before combining.

  Leaving the batter in the fridge for at least 24 hours allows the flavors to meld and the sugars to become more like molasses, say the brainiacs at Baked, in Brooklyn.

  Yes, they’re delicious and crunchy, and almonds, hazelnuts, and walnuts may also release oils as they heat up in the oven, resulting in a moister cookie, says Karen Mitchell of the famed Model Bakery in St. Helena, CA.

  Never place your batter on a warm cookie sheet.  Instead, let it cool between batches, says Greenspan.  A hot sheet causes the dough to melt before it goes into the oven, which leads to uneven baking, compromising the texture.

:  Consider this option, especially if you know your cookies won’t all be quickly consumed.  “If you love a soft, chewy texture, baking a few at a time ensures they’re always fresh,” says Kathleen King of Tate’s Bake Shop in Southhampton, NY.  Her smart method:  Scoop out dough balls, place them on a cookie sheet, and put in the freezer.  Once frozen, store scoops in a resealable plastic bag and return to the freezer.

AMP UP THE VANILLA:  Christina Tosi of NYC’s Momofuku Milk Bar adds an extra splash of vanilla to her famous treats.  “It’s the secret to any deep-down delicious baked good.”

~ ~ ~ ~ ~ ~ ~ ~ ~ ~
2013: Amber Jack
2012: Adding A Poodle To The Mix
2011: If…
2010: How The West Was Fun
2009: Pecking Order
2008: The Sympathy Train Stopped Dead In Its Tracks
2007: Shalom
2006: A.D.I.D.A.S.
2005: Sorry, no post on this day. The blog didn’t start until May 2005!


Gil said...

The only way to eat them! Years ago I used to go to people's houses to do tax returns. One night I walked into one of my friend's houses and it smelled so good! I sensed tension between my friends and her sniffling in the background. My friends' young daughter was all upset that she had just burned nearly every chocolate chip cookie that she was making. Good old Gil that loved well baked chocolate chip cookies and proceeded to devour most of them! The rest came home in a 'tax man' bag...

The Daily Rant said...

GIL: Me too! I always loved the ones that people thought were burnt! Crispy is the best!! You probably made that little girl's day!

M Hanson said...

"...this cookie, with its thin, waferlike texture, lasts a bit longer (up to 4 to 5 days) than, say, a chewy version."

Yeah, like those cookies would last 10 minutes out of the oven!

Belledog said...

Whoa, those look good. Interesting tips on cookie baking too. Science, yet.

May try out the freezing and baking on demand for half the batch. That could be way good.