Saturday, July 09, 2016
Apparently the French like our Toll House chocolate chip cookies but in creating their own version, Parisian bistro owner Edouard Bobin played around a little with the classic recipe and created a cookie that has much the same flavors, but is a bit chewier (due to some almond flour) and utterly delicious. I found the recipe in Baking Chez Moi by Dorie Greenspan. The cookies went well with a wonderful fresh fruit compote we were served recently at a winery picnic. Because they were scooped with a disher the shape was pretty round and much the same size for each cookie. Because the recipe asks the baker to flatten the top half way through the baking, they were sort of puck shaped. They made a slightly more elegant presentation than my usual ragged edged, bumpy chocolate chip cookies. I think next time I'll include some white chocolate chips and maybe a few dried cranberries. They might be bumpier, but still delicious that way.
French Chocolate Chip Cookies
3 1/2 cups (476 grams) all-purpose flour
1 1/4 teaspoons fine sea salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 sticks (8 oz; 226 grams) butter at room temperature
1 cup (200 grams) sugar
1 cup (200 grams) packed brown sugar
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature
12 oz. (340 grams) semisweet or bittersweet chocolate, coarsely chopped or 2 cups chocolate chips
1 1/2 cups (150 grams) hazelnut or almond flour
Whisk the flour, salt, baking soda and baking powder together in a medium bowl.
In a large bowl of a stand mixer, beat the butter on medium speed for about 1 minutes, until smooth. Add both sugars and beat for another 2 minutes or so, until well blended. Beat in the vanilla. Scrape bowl and beaters.
Beat in the eggs, one at a time, beating for a minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 4 or 5 additions, mixing only until each addition is just incorporated.
Still on low speed, mix in the chocolate and the nut flour.
Chill the dough at least 2 hours (up to 3 days).
After dough chills, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Scoop the dough into mounds the size of golf balls, about 1 1/2 tablespoons to a mound. Space about 2 inches apart.
Bake one sheet at a time for 8 minutes, then use a metal spatula to gently flatten just a little. Rotate the baking sheet and bake for an additional 7 minutes. The cookies will be a fairly pale brown and will still be slightly soft in the middle...which is good. Remove from the oven and cool for 1 minute, then use a spatula to transfer the cookies to a cooling rack. Cool to room temperature.
Bake the next sheet and continue to shape and bake the cookies the same way, making sure that the baking sheet is cool before putting the dough onto it.
Makes about 50 cookies.