According to someone, somewhere, today, May 15, is National Chocolate Chip Cookie Day. So why not celebrate?
Make it easy by checking out these two (relatively recent) guides to America's favorite cookie, retrieved from the Strib's archives. One is for those who prefer their chocolate chip cookies prepared by professionals; it's a where-to-buy guide to the metro area's best (find it here).
The second is for bakers, and it's a rundown of recipes that go beyond the familiar Toll House formula. Several of them require that the dough be chilled overnight, so if you're planning on preheating the oven on this actual day of days, I highly recommend going with this easy-to-prepare (and no-waiting) recipe, below.
And let's all look forward to June 2, otherwise known as National Rocky Road Ice Cream Day. Seriously, that's on the calendar.
THOMAS KELLER’S CHOCOLATE CHIP COOKIES
Makes about 2 1/2 dozen cookies.
Note: Adapted from “Ad Hoc at Home” (Artisan, 2009) by Thomas Keller.
• 2 1/3 c. plus 1 tbsp. flour
• 3/4 tsp. baking soda
• 1 tsp. kosher salt
• 5 oz. 55 percent chocolate, cut into chip-size pieces (about 1 c.)
• 5 oz. 70 to 72 percent chocolate, cut into chip-size pieces (about 1 c.)
• 1/2 lb. (2 sticks) cold unsalted butter, cut into small pieces, divided
• 3/4 c. granulated sugar
• 1 c. packed dark brown sugar
• 2 eggs
Preheat oven to 350 degrees and line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda and salt. Working in several batches, place chopped chocolate in a fine-mesh basket strainer and shake to remove any chocolate “dust,” discarding small fragments. In a bowl of an electric mixer on medium speed, beat half the butter until fairly smooth, about 1 minute. Add granulated sugar, brown sugar and remaining butter, and beat until mixture is light and creamy, about 3 to 4 minutes. Add eggs, one at a time, mixing well after each addition and scraping down sides of bowl as necessary. Reduce speed to low, add flour mixture and mix until just incorporated. Stir in chocolate. Scoop dough into generous golf ball-size mounds (about 2 tablespoons) onto prepared baking sheets, spacing them at least 2 inches apart. Bake until tops are no longer shiny, about 12 minutes, rotating baking sheets halfway through baking. Remove from oven and cool 2 minutes, then transfer cookies to a wire rack to cool completely.