This Epicurious video demonstrates how to make bakery-quality chocolate chip cookies at home. Chef Lish Steiling guides viewers through the process, emphasizing techniques for achieving a crispy edge and soft, gooey center. The recipe focuses on precise measurements and chilling the dough for optimal results.
The provided transcript doesn't offer a neatly organized list of ingredients and steps. However, I can extract that information from the text. Remember that quantities are given in grams and may need conversion depending on your needs.
Ingredients:
Steps:
Dry Ingredients: Combine bread flour, baking powder, baking soda, and salt in a bowl. Ensure even distribution.
Butter and Sugars: In a separate bowl, schmear (don't cream) cold butter with brown and granulated sugars until just combined. Avoid overmixing.
Wet Ingredients: Add eggs and vanilla extract to the butter-sugar mixture. The mixture will appear separated; this is normal.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. A few streaks of flour should remain.
Chocolate: Add chopped bittersweet and semisweet chocolate (or your choice of chocolate). Mix gently to distribute evenly. Avoid overmixing.
Portion: Weigh the dough into approximately 120-gram portions.
Chill: Freeze the portions for about an hour to allow the dough to rest and absorb flavors. This also prevents the cookies from baking too quickly.
Bake: Bake cookies on a baking sheet at 375°F (190°C) for about 19 minutes, rotating halfway through. Keep an eye on them, as baking time might vary slightly.
Cool: Remove cookies from oven while the centers are still slightly underbaked but the edges are set. Let rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Note: The transcript emphasizes the importance of not overmixing the dough at various stages to maintain the desired texture and prevent a tough cookie. The use of a kitchen scale for measuring ingredients is also strongly recommended.
