Thomas Keller Shortbread Cookies Recipes

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.

THOMAS KELLER SHORTBREAD COOKIES

Steps:

• Beat butter with a heavy duty electric stand mixer on medium low until smooth. Add sugar, vanilla bean paste and salt; beat until all ingredients are incorporated (2-3 min). Add flour and beat on low just until combined. Turn dough out onto a piece of parchment paper. Top with second sheet of parchment and roll dough to a 1/4" thickness. Remove top sheet and cut cookies with choice of cookie cutters. Re-roll excess dough and repeat. Place cut cookies onto parchment lined pans 3/4" apart.Cover cookies with parchment and chill until firm (about 45 min). Preheat oven to 325* and remove top layer of parchment from cookies. Sprinkle with decorating sugars and bake until gold brown (13-14 min). Cookies can be stored in an airtight container for up to 3 days.