Thomas Keller Chocolate Chip Cookies Recipe 445

THOMAS KELLER CHOCOLATE CHIP COOKIES RECIPE - (4.4/5)

Steps:

• Position the racks in the lower and upper thirds of the oven and preheat to 350 degrees fahrenheit. Line cookie sheets with parchment paper. In a small bowl, sift the flour and baking soda. Stir in salt and set aside. Put the chopped chocolate in a fine-mesh strainer and shake to remove the small chocolate 'dust' fragments. Set aside. In a large bowl, Beat half the butter ( 1 stick ) on medium speed until smooth. Add both sugars and remaining butter, and beat until well combined. Continue to beat for about 3 more minutes till light and creamy. Scrape down the sides and beat in the eggs one at a time, beating well after each addition. Add the dry ingredients on low and mix to combine. I had to add mine a little but at a time. Mix in the chocolate with a large spatula and keep folding it in until the chocolate is evenly incorporated. Using about 2 level tablespoons per cookie, shape into balls. Arrange the cookies 2 inches apart. Bake for 12 minutes, or until the tops are no longer shiny. Switch the position of the pans ( lower to upper ) and rotate halfway through baking time. For my cookies, I set the timer for 12 minutes exactly. After 6 minutes I switched and rotated without pausing the timer. This resulted in the perfect cookie texture.

TKO COOKIES - THOMAS KELLER OREOS

Steps:

• For the Filling: In a small pan, bring the cream to a boil. Remove from heat and add the chocolate. Let stand for 1 minute, then whisk to melt the chocolate until smooth. Transfer to a small bowl, and let stand for at least 6 hours to thicken up.
• For the Cookies: In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt, and mix on low speed. With the mixer running, add the butter, a piece at a time. The mixture will be dry and sandy at first, but over 2 minutes, will form pebble-sie pieces that start to cling together. Stop the mixer and transfer the dough to your board.
• Preheat oven to 350°F Seperate dough into 2 pieces. Roll each piece of dough between 2 pieces of plastic wrap or parchment paper to 1/8" inch thick. Using a fluted cutter, cut into rounds. Scraps can be pieced together and rolled out again. Place 1/2" apart on baking sheets lined with Silpat liners or parchment paper.
• Bake for 12-15 minutes, rotating halfway through baking. Remove and cool in the pan for 5 minutes, then transfer cookies to a cooling rack. Cool completely.
• To Assemble: Lightly whip the white chocolate cream to aerate and fluff up. Transfer filling to a pastry bag fitted with a 1/4" plain tip. Pipe about 1 1/2 tsp in the center of half the cookies. Top with another cookie to sandwich. Gently press down until the cream comes to the edges.
• Cookies can be stored in a container for up to 3 days. Loosely cover.