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Life After Brown
what's Baking!!
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<blockquote data-quote="menotyou" data-source="post: 1023902" data-attributes="member: 24535"><p>Jacques Torres' Sweet Chocolate chip cookies.</p><p></p><p><span style="color: #5E5A57"><span style="font-family: 'Arial'">The Martha Stewart Show, May Spring 2007</span></span></p><p> <span style="color: #5E5A57"><span style="font-family: 'Arial'"></span></span></p><ul> <li data-xf-list-type="ul"><br /> <span style="font-family: 'Arial'"><br /> <ul> <li data-xf-list-type="ul"><strong>Yield</strong>Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies</li> </ul></span></li> </ul><p><span style="color: #5E5A57"><span style="font-family: 'Arial'"><strong>Ingredients</strong></span></span></p><p><span style="color: #5E5A57"><span style="font-family: 'Arial'"></span></span></p><p> <span style="color: #5E5A57"><span style="font-family: 'Arial'"></span></span></p><ul> <li data-xf-list-type="ul"><br /> <span style="font-family: 'Arial'"><br /> <ul> <li data-xf-list-type="ul">1 pound unsalted butter</li> </ul><ul> <li data-xf-list-type="ul">1 3/4 cups granulated sugar</li> </ul><ul> <li data-xf-list-type="ul">2 1/4 cups packed light-brown sugar</li> </ul><ul> <li data-xf-list-type="ul">4 large eggs</li> </ul><ul> <li data-xf-list-type="ul">3 cups plus 2 tablespoons pastry flour</li> </ul><ul> <li data-xf-list-type="ul">3 cups bread flour</li> </ul><ul> <li data-xf-list-type="ul">1 tablespoon salt</li> </ul><ul> <li data-xf-list-type="ul">2 teaspoons baking powder</li> </ul><ul> <li data-xf-list-type="ul">2 teaspoons baking soda</li> </ul><ul> <li data-xf-list-type="ul">1 tablespoon pure vanilla extract</li> </ul><ul> <li data-xf-list-type="ul">2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped</li> </ul></span></li> </ul><p><span style="color: #5E5A57"><span style="font-family: 'Arial'"></span></span></p><p><span style="color: #5E5A57"><span style="font-family: 'Arial'"><strong>Directions</strong></span></span></p><p><span style="color: #5E5A57"><span style="font-family: 'Arial'"></span></span></p><p> <span style="color: #5E5A57"><span style="font-family: 'Arial'"></span></span></p><ul> <li data-xf-list-type="ul"><br /> <span style="font-family: 'Arial'"><br /> <ul> <li data-xf-list-type="ul">Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.</li> </ul><ul> <li data-xf-list-type="ul">In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.</li> </ul><ul> <li data-xf-list-type="ul">Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.</li> </ul></span></li> </ul></blockquote><p></p>
[QUOTE="menotyou, post: 1023902, member: 24535"] Jacques Torres' Sweet Chocolate chip cookies. [COLOR=#5E5A57][FONT=Arial]The Martha Stewart Show, May Spring 2007 [/FONT][/COLOR] [LIST] [FONT=Arial] [LIST][*][B]Yield[/B]Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies[/LIST][/FONT] [/LIST] [COLOR=#5E5A57][FONT=Arial][B]Ingredients[/B] [/FONT][/COLOR] [LIST] [FONT=Arial] [LIST][*]1 pound unsalted butter[/LIST] [LIST][*]1 3/4 cups granulated sugar[/LIST] [LIST][*]2 1/4 cups packed light-brown sugar[/LIST] [LIST][*]4 large eggs[/LIST] [LIST][*]3 cups plus 2 tablespoons pastry flour[/LIST] [LIST][*]3 cups bread flour[/LIST] [LIST][*]1 tablespoon salt[/LIST] [LIST][*]2 teaspoons baking powder[/LIST] [LIST][*]2 teaspoons baking soda[/LIST] [LIST][*]1 tablespoon pure vanilla extract[/LIST] [LIST][*]2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped[/LIST][/FONT] [/LIST] [COLOR=#5E5A57][FONT=Arial] [B]Directions[/B] [/FONT][/COLOR] [LIST] [FONT=Arial] [LIST][*]Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.[/LIST] [LIST][*]In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.[/LIST] [LIST][*]Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.[/LIST][/FONT] [/LIST] [COLOR=#5E5A57][FONT=Arial][/FONT][/COLOR] [/QUOTE]
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