Chip Cookies

2.2.2023, recipes, archive

    This chocolate chip cookie recipe was kindly given to us by the Fresh Milk Cattle Farm. The clip on this page is a picture of their handwritten recipe and notes, but we are typing it out and simplifying for you below. 
    Natasha Pickowicz once pointed out (and we agree) that there are two types of chocolate chip cookies that can reach superiority: those of the thin, crispy variety (think Tates) and those of the hefty, soft center variety (think Levain). This cookie is of the latter variety. It’s the type of cookie you know will be good by its weight.
    The recipes calls for 1/2 cup of shortening but you can substitute it for 1/4 cup +1 tbsp of oil (light olive or grapeseed). Read the whole recipe before you begin; you will find that several steps require hours of prepration. It’s not a difficult recipe, but time is a crucial factor. The most important step is to age the dough for 24-48 hours in the refrigerator. It’s essential, just do it. Lastly, watch the cookies carefully as they bake in the oven. Cooking time varies, but look for a 10-12 minute mark. When in doubt, remove them before you think they are done, they will continue to cook on the hot tray. They make look raw, but the dough will settle when left at room temperature. 

The original Fresh Milk Cattle Farm recipe
2/3 cup light brown sugar
2/3 cup granulated sugar
8 tbsp unsalted butter
1/4 cup + 1tbsp oil
3/4 tsp salt
2 tsp vanilla extract
1/4 tsp almond extract
1 tsp apple cider or white vinegar
1 tsp baking soda
1 large egg
2 cups all purpose flour
2 cups semisweet chopped chocolate (use Guittard if you can)
Melt and brown the butter in a pot then set aside to cool.

Beat the butter with the sugar until creamy, add the oil, extracts and eggs slowly and continue to beat, then add the vinegar and beat.

In a separate bowl, whisk together the dry ingredients then slowly add these to the wet ingredients.

Beat just until the mix begins to form a dough. Before the flour streaks disappear, add the chopped chocolate and fully incorporate. Do not over mix.

Form large cookie dough balls. Try not to pack the dough tightly when rolling each portion. Refrigerate the pre-rolled dough for at least 24 hours and up to 5 days. 

When you’re ready to bake, preheat the oven to 350°F or 180°C and bake the cookies for 10 minutes. They will look underbaked when you take them out of the oven. Do not let them brown. Or even begin to brown. Leave on the baking tray (they will continue to cook and set on it) for at least 7 minutes then transfer to a rack to cool completely. 

Photos by Bea Gaspar

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