ad hoc at home’s chocolate chip cookies

August 19th, 2009 by katie

Hey folks!  Here is another fabulous guest post to keep you entertained while I am off sunburningbathing.  A super big THANKS to Krysta for bailing me out even with a million things on her own plate.  You can (and should) follow her at evil chef mom.  Can’t wait to get home and bake up some of these cookies…

So, ummm, I guess I should introduce myself. Hi, my name’s Krysta and I’m from evil chef mom.

“Hi, Krysta!”

Hey everyone! So I’m guest posting for Katie while she’s off in Hawaii, doing who knows what… all I know is I wish I was there with her. So like any good guest I brought a present. Cookies, to be more precise Thomas Keller’s chocolate chip cookies from his ad hoc at home cookbook. I’m sure regular readers of Chaos in the Kitchen will say “*cough* Whoever you are miss so and so she already posted a chocolate chip cookie recipe!”and I’ll say “I know. My daughter Katie already baked them and they kicked ass!” Sorry about the language especially on someone else’s blog but damn those we re some good cookies.

I need to pause right here and say something. I am a cookie addict. It started as a child and has become a full blown addiction as an adult. The problem is that I have enablers in the form of two daughters, Nancy and Katie who love to bake….all. the. time.

The difference between the recipe Katie posted and the Thomas Keller one is vanilla. Katie’s recipe has vanilla and Keller’s do not and it’s strange how different the two are because of one little ingredient. These are very in your face chocolate chip cookies. The chocolate flavor shines so make sure to get good chocolate because there is nothing to mask the flavor of these cookies.

ad hoc at home chocolate chip cookies: adapted from food gal

yield: 30 3 inch cookies

2 1/3 cup + 1 tablespoon all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
5 oz. 55% chocolate chopped
5oz 70-72% chocolate, chopped
8 oz. (2 sticks) COLD unsalted butter, cut into small pieces
1 cup dark brown sugar
3/4 cup sugar
2 large eggs

Preheat oven to 350.

Sift flour and baking soda into a medium bowl, stir in salt. Put cho colate into a fine mesh strainer and shake to remove chocolate dust. In a stand mixer with paddle attachment, beat ½ of the butter on medium speed until fairly smooth. Add both sugars and remaining butter and beat for a few minutes until mixture is light and creamy. Scrape down sides of the bowl. Add in one egg at a time until fully incorporated. Add dry ingredients and mix in on low speed until combined. Mix in chocolate.
Remove bowl and fold dough with spatula to be sure that chocolate is evenly incorporated throughout.
Using about 2 level tablespoons per cookie, shape dough into balls. About 8 per cookie sheet. Bake for approxamently 12 minutes until tops are not shiny. If you want, halfway through the cooking time you can rotate the cookie sheets. Remove from oven and let cool on wire racks.

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Posted in Desserts

9 Responses

  1. EB

    Hi, Krysta!

    Is there anything more divine than a good chocolate chip cookie? I think not.

  2. Melissa

    Nice job K. And I love the stack pic.

  3. sweetbird

    Very nice post. I think I’d try dried shoe leather if Thomas Keller had a recipe for it, so chocolate chip cookies will definitely be on the list.

  4. Ashleigh

    wow that chocolate goo looks so good

  5. tracy

    i am sooo excited to try this. Anything from Ad Hoc gets an A in my book 🙂

    love your blog btw! i just got here through thekitchn.com

  6. Holly @ Unintended Byproducts

    Sooooo the recipe in the book says to discard the chocolate “dust” (small pieces), but I’m a big fan on never ever discarding anything that is Chocolate. Did you run into a problem with that?

    Sifting off the chocolate dust is just the difference between having chocolate speckled chocolate chunk cookies and having clean chocolate chunks through the cookie base. I actually thought it was clever because I don’t like that speckled look you get when you chop chocolate for cookies, but you could skip that step no problem. – Katie

  7. Kelly

    I made these yesterday and they turned out super DARK. I used molasses sugar like the recipe says, what sugar did you use to have them come out so golden brown?

  8. Amy

    Do you have the weight in grams for the sugar? These look amazing!

  9. thought

    I lo?e wh?t you guys ar? up too. This type ?f clever ?or? and exposure!
    Keep up the fantastic works guys I’ve incor?orated you guys to blogroll.

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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