Who doesn’t like sweets? No one, either. I do know some people who don’t love or even crave sweets, and it truly baffles me, but I don’t know anyone who will turn down a chocolate chip cookie fresh out of the oven.
I’m not very adventurous when it comes to chocolate chip cookie recipes. I usually always use the same one, but I decided to spread my wings, be an explorer and try a new recipe. I’m glad I did, because if I hadn’t, I would have missed out on a world of cookies the size of my face with thick, marbled layers of chocolate.
These cookies get a little fancy and have a few steps that I’d never seen a recipe. Well, I’ve seen recipes where you refrigerate the dough overnight (these thankfully do not need to rest overnight!), but the thought of making dough and waiting a whole day to bake them horrifies me. When I make cookies, I want one ASAP, not in a day. Someday I may brave a recipe that requires an overnight rest to see if it really does improve them, but today is not the day.
Anyway, back to the fancy step–you divide the dough into thirds before adding chocolate chips, then you refrigerate the dough for about 30 minutes, mainly just to firm it up. Next, you roll out one of the thirds, sprinkle half of the chocolate over it, do this again, topping with the last third of dough, and finally you roll the stack out, maintaining a pretty thick layer of cookie dough. Lastly, you cut the cookies out with a cookie cutter. That really looks more complicated written than it is. I guess it’s just more steps to chocolate chip cookies than we’re used to, but this technique gives you a cookie that has swirled layers of chocolate.
Swirled, basically marbled layers! You know that sounds fun. Plus, the cookies spread out a ton, so you can get away with saying you ate one cookie instead of three.
Big chocolate chip cookies
from Saveur, October 2014
makes about 14 5-inch diameter cookies
Notes: I never have blocks of chocolate in my house, but I always have chocolate chips, so I used chips. I did want some smaller flecks of chocolate throughout the dough like you’d get with chopped chocolate, so I roughly chopped the chips. Whatever you want to do will work well– it’s hard to fail with chocolate chip cookies.
Saveur’s instructions say to use a hand mixer. I have a stand mixer, so I’m going to use it! It’ll be almost as easy with a hand mixer though.
These freeze superbly!
2 ¼ cups all purpose flour
¾ teaspoon baking soda
¾ teaspoon kosher salt
16 tablespoons (2 sticks) unsalted butter, softened
¾ cup dark brown sugar, packed
¾ cup granulated sugar
1 teaspoon vanilla extract
4 egg yolks
9 ounces of bittersweet chocolate, chopped, or bittersweet chocolate chips
1. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
2. In the bowl of a stand mixer, cream (2) together butter and sugars. Beat in vanilla, and beat in egg yolks, two at a time, combining well after each addition.
3. Add and mix (1) dry ingredients into the wet ingredients in two batches until just combined. Transfer the dough to a work surface, and divide into thirds. Flatten each third into a 4 by 6 inch rectangle; wrap in plastic wrap and refrigerator for 30 minutes.
4. Place one dough rectangle on a lightly floured work surface; top with half of the chocolate, and then top with another rectangle. Sprinkle the rest of the chocolate on that rectangle, and top with the last dough rectangle.
5. With a lightly floured rolling pin, gently roll the dough and chocolate stack into a 9 by 6 by 1 ½ inch rectangle. Using a 2 inch diameter round cutter, cut out cookies. Be careful when you lift the cookies up– you want to keep the chocolate sandwiched in the layers. Transfer to a parchment-lined half sheet pan. Only put 6 cookies per sheet, evenly spaced.
6. Gather the scraps and reroll into a 1 ½ inch thick disk. Cut out cookies again, and repeat until all of the scraps used. (You might end up cobbling one or two together by hand.) Bake cookies at 350F for about 20 minutes, until lightly browned and set, rotating halfway through.