Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until the mixture is light and creamy. In the bowl of a stand mixer fitted with the paddle, beat, half the butter on medium speed until fairly smooth.Put the chips in a fine-mesh basket strainer and shake to remove any chocolate “dust” (small fragments).Sift the flour and baking soda into a medium bowl.Line two baking sheets with Silpats or parchment paper. Position the oven racks in the lower and upper thirds of the oven and preheat the oven to 350☏.1 cup packed dark brown sugar, preferably molasses sugar.1/2 pound (2 sticks) cold unsalted butter, cut into small pieces., cut into chip-sized pieces (about 1 1/4 cups) 2 1/3 cups plus 1 tablespoon all-purpose flour.Thomas Keller’s Chocolate Chip Cookiesįrom Ad Hoc At Home, by Thomas Keller with Dave Cruz, along with Susie Heller, Michael Ruhlman and Amy Vogler. Want a little comfort in your life this autumn? Give Keller’s chocolate chip cookie recipe a whirl. Ideally, crunchy on the outside, chewy on the inside.” MORE: 15 One-Pot Recipes That Are Ideal for Chilly, Lazy Days My favorite? Without hesitation: chocolate chip. In his cookbook Ad Hoc At Home he revealed: “There’s a comfort in things that are with us all our lives. MORE: A Salted Double Chocolate Cookies Recipe Worth Blowing Your Summer Diet ForĬhef Thomas Keller may be the force behind two of the most famous restaurants in the country-Per Se in New York City and The French Laundry in Yountville, California-but apparently one of his favorite things to eat isn’t topped in foie gras or Black Winter Truffles-it is chocolate chip cookies. While we’re down to brush up on our baking skills all year round (and let’s face it, they could use some serious work), there’s just something about the crisp fall air that makes us crave homemade chocolate chip cookies. Fall is here and you know what that means: It’s officially baking season.
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