Brave Tart Chocolate Chip Cookies

 

My husband got me a new cookbook, Brave Tart. One of the first recipes I tried was their chocolate chip cookie recipe.

I opted to use a mix of bittersweet and semi-sweet chocolate morsels instead of chopped chocolate. And I also added a cup of chipped pecans to the chocolate and flour mixture. Because I was using chocolate morsels, I did not set aside chocolate to put on top of the cookie at the end. This make a lot of cookie dough so I ended up freezing several batches of this dough to make later.

 

Bravetart Chocolate Chip Cookies (~from BraveTart: Iconic American Desserts)

 

Ingredients

·        14 ounces assorted dark, milk, or white chocolate (not commercial chips), roughly chopped (2 1/2 cups; 395g)

·        12 1/2 ounces all-purpose flour (2 3/4 cups, spooned; 355g), such as Gold Medal

·        8 ounces unsalted butter (2 sticks; 225g), soft but cool, about 65°F (18°C)

·        7 1/4 ounces white sugar (1 cup; 205g)

·        8 ounces light brown sugar (1 cup, gently packed; 225g)

·        1/2 ounce vanilla extract (1 tablespoon; 15g)

·        2 teaspoons (8g) Diamond Crystal kosher salt, plus more for sprinkling; for table salt, use about half as much by volume or the same weight

·        1 teaspoon baking soda

·        1/2 teaspoon baking powder

·        1/8 teaspoon grated nutmeg

·        1 large egg (about 1 3/4 ounces; 50g), straight from the fridge

Directions

1.Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). Set aside a handful of chopped chocolate (about 2 ounces; 55g) (did not do this) and place the remainder in a medium bowl. Sift flour on top and toss together. Also added 1 cup chopped pecans. Combine butter, white sugar, brown sugar, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour/chocolate all at once, and mix to form a stiff dough.

 

2. Portion the Dough: Divide in 2-tablespoon portions (about 1 1/2 ounces or 40g each) and round each one into a smooth ball. (If you like, portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)

 

3. To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Garnish each with reserved chocolate and a pinch of kosher salt. Bake until puffed and pale gold around the edges but steamy in the middle, about 15 minutes. For crunchy cookies, continue baking until golden, 3 to 5 minutes more. Cool directly on baking sheet until crumb is set, about 5 minutes. Enjoy warm or store in an airtight container up to 2 days at room temperature. (I baked for 12 min)