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)

method:
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.
rotate.
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.
rotate.
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.