Tish Boyle Sweet Dreams: Classic Chocolate Chunk Cookies

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▼ 2012 (34) ► November (1) ▼ October (3) Pumpkin Muffins from The Bouchon Bakery Cookbook Classic Chocolate Chunk Cookies Sour Cream Apple Crumble Bars ► September (2) ► August (3) ► July (2) ► June (3) ► May (3) ► April (4) ► March (4) ► February (4) ► January (5) ► 2011 (46) ► 2010 (59) ► 2009 (70)


“We must have a pie. Stress cannot exist in the presence of a pie.” ―David Mamet, Boston Marriage


Not sure how it’s possible, but in the three years I’ve been doing this blog, I’ve only made chocolate chip cookies twice. Once I made Chocolate Marble Chunk Cookies, one of my favorite recipes, and another time I featured Monster Chocolate Chunk Macadamia Nut



Tish Boyle is the editor of Dessert Professional magazine, a trade magazine for the pastry industry. Formerly the editor of Chocolatier and Pastry Art & Design magazines, Tish is a graduate of Smith College and La Varenne École de Cuisine in Paris. During her varied food career she has worked as a cook on a barge traveling the canals of France, a caterer, pastry chef, and food stylist. She was also an associate editor at Good Housekeeping magazine and a freelance recipe developer for several food companies and

Cookies. But never have I made regular old chocolate chippers (or, in
Paperback edition

this case, chunkers). It’s interesting to me how different these cookies will turn out by employing only slight variations in technique or in the original Toll House recipe. In this version, for


If you own The Cake Book, take note that there’s an error in one of the recipes, Fresh Ginger Spice Cake on page 126. The leavening was



VIEW MY COMPLETE PROFILE CONTACT TISH tishboyle@gmail." Though this mistake has been corrected in the latest edition of the book. you can use melted instead of softened butter. I like these cookies because they have some bulk. <!--[if !supportLineBreakNewLine]--> example. depending chiefly on what’s within easy reach). Then simply slice off pieces of dough and bake cookies whenever you get that urge we all know so well… Classic Chocolate Chunk Cookies Makes about 16 large cookies FAVORITE BLOGS AND WEBSITES A Chow Life A Life of Spice BabyCakes by Rachel Bake or Break Baking Obsession http://tishboyle. I chilled the dough overnight and then scooped it out using <!--[endif]--> a 1 ½-ounce scoop.ca/2012/10/classic-chocolate-chunk-cookies. The Good Cookie (John Wiley & Sons. wrap it well and freeze. I like to use Guittard chocolate pistoles in the dough.html 11/18/2012 . She lives and bakes in Brooklyn Heights. because they are the ideal Bubble Tea! A Cook's Companion A&H Cake Design Amadeus Vanilla Beans Ann Clark Ltd. Not chilling the dough and cutting down the flour by THE CAKE BOOK magazines. Tish is the author of Diner Desserts (Chronicle Books. perhaps that's the problem). 2006). And. Submit Click to Buy Now The Royal Badge of Wales THE GOOD COOKIE crisper cookie. if that’s your preference (I am not firmly in either camp. I added some of those. I don’t have one. after "the butter is melted. It is added at the end of the first sentence in Step #4.com FOLLOW BY EMAIL 1 to 2 tablespoons will make for a thinner. I officially fall on my sword and apologize to you all for making it in the first place. For a super-soft cookie. NY. In the ingredient list. crisp ones. This made for thick.tishboyle. crisper cookie.Tish Boyle Sweet Dreams: Classic Chocolate Chunk Cookies Page 2 of 7 inadvertently left out (damn my assistant! –just kidding. there should be 2 teaspoons baking soda listed. Visit her Web site at www. To have freshly baked cookies at the ready. Stir in the baking soda. Beanilla Big River Packaging Big Tray Restaurant Supply Bob's Red Mill Bridge Kitchenware Chocolate Source Chocosphere Fancy Flours sized chunks. I love both. under the water at the bottom.blogspot.com. 2002) and The Cake Book (John Wiley & Sons. because I love pecans. 2000). and they produce a nice clean cookie because you don’t have those tiny shards of chocolate you get from chopping the chocolate. shape the dough into a log. too. soft cookies as opposed to thin. but I also Click to Buy Now DESSERT PROFESSIONAL POPULAR POSTS Whipped Vanilla Bean Cheesecake with Kumquats and Blueberry Sauce Current Issue Meyer Lemon Mousse Cake INGREDIENTS AND EQUIPMENT SOURCES appreciate the merits of a thinner.

Tish Boyle Sweet Dreams: Classic Chocolate Chunk Cookies Page 3 of 7 Cannelle et Vanille Catherine Jones Cooks Chubby Hubby Cooking by the Book Cooking Hawaiian Style Cream Puffs in Venice Dessarts Dessert Buzz NYC Dessert Professional Flour and Hand Food From Books For the Love of Baking Hanaas kitchen Jane's Sweets L'Atelier Vi Leite's Culinaria Lovescool Marzipan Notes From Judie's Kitchen Party With Cakes Petitchef Pure Chocolate Desserts By Zach Scrumptious Tartelette The Gallery of Regrettable Food Tish Boyle Guittard Chocolate 2 cups (256 g) all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¾ teaspoon kosher salt 12 tablespoons (170 g) unsalted butter ¾ cup (162 g) firmly packed dark brown sugar ½ cup (100 g) granulated sugar 1 large egg 1 ½ teaspoons vanilla extract 10 ounces (283 g) bittersweet chocolate pistoles or chunks 1 cup (100 g) pecan halves. toasted 1. Using a 1 ½-ounce ice cream scoop. 3.. about 4 minutes. Reduce the speed to low. naso. preheat oven to 350°F.. Add the kosher salt and whisk to combine. if you can wait that long..html 11/18/2012 . In an electric mixer fitted with the paddle attachment. S OFT-B AKED CHOCOL ATE CHIP COOKIE S NEW BOOKS OF NOTE R EACTIONS : P OSTED BY TIS H BOYLE AT 1:32 PM Follow this blog FAVORITE FOOD PHOTOGRAPHERS LINKS TO THIS POST Tentar non nuoce: Inventando di sana pianta (sì. Sift together flour.blogspot. scoop mounds of dough onto the baking sheet. cream the butter and sugars together until very light. Set aside. spacing them 2 ½ inches apart. Transfer sheet to a wire rack and cool for 10 minutes. G UI TTAR D P IS TO LES . 2. then transfer cookies to another rack and cool completely. When ready to bake. JB Prince Kalustyans Kerekes Kitchen Krafts L'epicerie Le Sanctuaire My Spice Sage Paper Mart Packaging Pastry Chef Central Perfect Puree Sugarcraft Sugarpaste TCHO Chocolate Upton Tea Imports Valrhona Chocolate SWEET DREAMERS Followers (596) MY FAVORITE CHOCOLATIERS Antoine Amrani Chocolates Bridgewater Chocolate Ginger Elizabeth Chocolates Jean-Paul Hevin Knipschildt Chocolatier La Maison du Chocolat Patrick Roger Richard Donnelly L ABEL S: CHOCOL ATE CHUN K COOKIES .ca/2012/10/classic-chocolate-chunk-cookies. Add chocolate and pecans and mix at low speed just until combined. Small Plates and Sweet Treats by Aran Goyoaga (I am really excited about this book!) http://tishboyle. add dry ingredients and mix until just combined. 13 to 15 minutes. baking powder and baking soda into a bowl.. CR ISP CHOCOLATE CH IP COO KIES . Line a baking sheet with parchment paper or a silicone baking mat. Press the mounds down slightly and bake until golden brown but still soft. Add the egg and vanilla. Cover the bowl with plastic wrap and refrigerate for at least 12 hours (or up to 3 days). ancora) Tentar non nuoce: Repetita iuvant… Tentar non nuoce: Qualità Tentar non nuoce: Brutta…ma buona Tentar non nuoce: Un post di solidarietà Aran Goyoaga Carolyn Taylor Photography John Uher Photography LOADED WEB Tentar non nuoce: Ma scusate… volete farmi patire da sola? Tentar non nuoce: Meditando vendetta… Tentar non nuoce: VERZAtile… anche io? Tentar non nuoce: Dolcezza in tazza Tentar non nuoce: FAQ e accorgimenti che uso nelle mie ricette Tentar non nuoce: Quiche Tentar non nuoce: Torta veloce veloce Tentar non nuoce: Avanti il prossimo Tentar non nuoce: Shortbreads! Tentar non nuoce: Ricicletti Tentar non nuoce: [ricetta cercasi] cotto e mangiato oggi 06/10/10 Tentar non nuoce: Cucinando con Letizia Tentar non nuoce: Che biscotti del cavolo… Tentar non nuoce: Cucina e natura Tentar non nuoce: predico bene e razzolo male… Tentar non nuoce: Tortino dal cuore fondente Tentar non nuoce: Va dove ti porta il. mixing at medium speed until well blended.

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