Saturday, March 5, 2011

chocolate chip cookies...

after 2 years of people asking for the recipe, i am finally posting it.  i really wasn't trying to keep it a secret, i just kept forgetting to do it.  almost every guest at the larder at tavern orders a chocolate chip cookie...chewy or crispy...they are our top seller.  i think the secret to our cookies isn't the recipe, its the amazing chocolate we get and the amount of chocolate we pack into each cookie.  we use 65% chocolate coins from cordillera.  they are an amazing company that produces 100% colombian chocolates.  they were gracious enough to send me there last year to learn more about their company and their products.  i will post more about my trip there next time.  so now, on to the chocolatiest chocolate chip cookies...

chocolate chip cookies:

8oz          butter, room temperature
1 1/4c      dark brown sugar
3/4c         granulated sugar
2each       eggs
1 1/2tsp   vanilla extract
3c            pastry flour
1tsp         baking soda
2tsp         kosher salt
24oz       65% cordillera chocolate coins (or whatever your favorite chocolate is.  make sure to chop it into large quarter-size chunks)

in a kitchen aid bowl, fitted with a paddle attachment, cream the butter and sugars until all combined.  do not beat until pale or your cookies will be too flat.
add the eggs, one at a time, until well combined.
stop the mixer and scrap the sides of the bowl.
add the vanilla extract and mix for 10 seconds.
sift the pastry flour, baking soda and salt and slowly add it to the mixer with the mixer on the lowest setting.
when you see that almost all the flour has been incorporated, add the chocolate and mix just until combined.

we use an ice cream scoop at the restaurant to ensure consistency in size.  choose your weapon and form the dough into balls the size of golf balls.

for chewy cookies:
chill the dough for 2 hours
place the balls of cookie dough on a parchment lined cookie sheet 3" apart and bake at 350F for 10 minutes.
and bake for another 5-7 minutes or until the edges are golden brown.
cool completely or just dig in!

for crispy cookies:
no need to chill the dough.
with very clean fingers, flatten each ball of dough as thin as possible.  it should be the size of a cd.
bake the cookies at 350F for 12 minutes.
bake for another 12-15 minutes or until the entire cookie is delicious caramel color.
again, cool completely or eat 'em while their hot!

extra notes:
sub the chocolate chips for dried fruits and/or nuts, peanut butter chips...whatever you like.


  1. Glad to see you're back in the blogging business!! Hope all is well, and look forward to touching base soon.



    P.S. the Ottolenghi cookbook is incredible...I really appreciate the recommendation.

  2. Is the consistency of the dough supposed to be similar to sugar cookies? Also, I can attest that if you do not let the stick of butter fully come to room temperature, the dough will have issues sticking together.

    Altogether, an excellent recipe. Thank you for sharing!

  3. @ross-i am trying to post at least once a week. hopefully, i can stick with it. let me know when you want to come in and we can work it out. i am leaving tavern at the end of april, so just make sure its before then.

    i'm happy you liked the cookbook! the pictures are so beautiful.

    take care,

  4. @rob- the dough will be very soft before you chill it. you can bake it straight away if you don't want to wait, but you will end up with a slightly different cookie.

    thanks for visiting! i'm happy you enjoyed the cookies.

    take care,

  5. Yea!! The chewy cookie is my fave! Thanks for posting the recipe.

  6. Do you have a version of this recipe in grams or bakers percentages for better accuracy?