Ravneet Gill’s Perfect Chocolate Chip Cookies

I have one more sweet treat to share. I could not resist a new chocolate chip cookie recipe claiming to be perfect and the best. When split in half, these cookies were described as having a “wet-sand crumb surrounding a glossy pull of viscous molten chocolate.” Wow.

It is very rare that I follow a recipe to a “t,” but I did exactly that in this case. The NYT article explains that the reason these cookies are exceptional is the meticulous attention to detail in the recipe. I did use granulated sugar instead of superfine. 😉 The original recipe controversially omits vanilla extract. We didn’t notice! They were absolutely FABULOUS.

The recipe was adapted from The Pastry Chef’s Guide by British pastry chef Ravneet Gill, via the New York Times, contributed by Charlotte Druckman. I used chopped 71% cacao Valrhona chocolate.

Yield: 14 to 15 cookies

  • ½ cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 sticks), softened
  • Scant 3/4 cup/140 grams dark brown sugar
  • cup/110 grams superfine sugar (I used granulated sugar)
  • 1 large egg
  • 1 3/4 cups plus 2 tablespoons/250 grams all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon Maldon sea salt (or kosher salt)
  • 6 ounces/170 grams dark (bittersweet) chocolate, chopped into large chunks (I used 71% cacao Valrhona)
  1. Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
  2. Add the egg and beat over medium speed until evenly combined.
  3. In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
  4. Add the chopped chocolate and fold into the dough until evenly distributed.
  5. Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)(I used one sheet.)
  6. The next day, heat the oven to 350 degrees, preferably on convection.
  7. Make sure the dough balls are evenly spaced out among 2 baking sheets, as they will spread. ( I placed 5 cookies per sheet on 3 baking sheets.)
  8. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
  9. Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat!

Note: These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.

Perfect Chocolate Chip Cookies

Admittedly, I love all types of chocolate chip cookies. 😉 That being said, these might be my ultimate favorite chocolate chip cookies. They are thick, crisp on the outside, chewy on the inside, and are loaded with both semi-sweet and dark chocolate. SO good.

This recipe was adapted from The New York Times, contributed by David Leite. I weighed all of the dry ingredients, modified the cookie size and baking time, and used a mixture of chopped bittersweet and semi-sweet chocolate as well as semi-sweet chocolate chips. The original recipe uses disks of chocolate because they melt differently than chocolate chips; the chopped chocolate had the same effect.

Prior to baking, the dough is refrigerated for 24 to 36 hours. This results in a firmer dough because the dry ingredients absorb the wet ingredients. I also froze scoops of this cookie dough with great success.

Yield: 3 dozen cookies

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 ⅔ cups (8 1/2 ounces) bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 2 ½ sticks (1 1/4 cups) unsalted butter
  • 1 ¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 ¼ pounds bittersweet chocolate disks or fèves (at least 60 % cacao)(I used a combination of semi-sweet and bittersweet chocolate)(see note below)
  • flaky sea salt
  1. Sift or whisk flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  3. Add eggs, one at a time, mixing well after each addition.
  4. Stir in the vanilla.
  5. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
  6. Drop chocolate pieces in and incorporate them without breaking them.
  7. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  8. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  9. Using a large cookie scoop, scoop mounds of dough (about 2 tablespoons each) onto the prepared baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. (I placed 8 cookies per sheet.)
  10. Sprinkle lightly with sea salt and bake until golden brown but still soft, 14 to 16 minutes.
  11. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
  12. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Serve warm.

Chocolate: Bittersweet chocolate disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are sold at Whole Foods.
Note: The dough can be scooped into portions and frozen. Bake directly from the freezer adding 2 minutes onto the baking time.

Fourth of July S’mores Bars with Marshmallow Meringue

IMG_4822

I love the 4th of July. Love fireworks. Love celebrating with friends. Love all-American desserts and an excuse to make them too! 🙂

This morning we ate breakfast outside listening to Pandora’s Patriotic station courtesy of my son. The music inspired my kids to come in and play patriotic music- my son on the cello and my daughter on the piano. Great! The celebration begins…

But now we may have a new July 4th tradition in my house… this dessert! A graham cracker crust topped with a rich Valrhona chocolate layer and then fluffy (and pretty!) marshmallow meringue- a genius upgrade of all-American s’mores! This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Cheryl and Griffith Day.

I’m sharing this deliciousness at Fiesta Friday #75‘s J & J show this week which I am co-hosting with Julie of Hostess at Heart. Happy Independence Day!!

Yield: 30 bars (or up to 60 bites!)


For the Crust:

  • 3 cups graham cracker crumbs (12 ounces)
  • 1 1/2 sticks unsalted butter, melted
  • 2 tablespoons packed light brown sugar
  • 1/4 teaspoon fine sea salt

For the Brownie Filling:

  • 1 stick cold unsalted butter, cubed
  • 4 ounces unsweetened chocolate, chopped (I used Valrhona 71% Cacao Dark Bittersweet Chocolate)
  • 1 1/4 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, at room temperature (I put in a bowl of warm water)
  • 1/2 cup all-purpose flour

For the Meringue:

  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon cream of tartar

To Make the Crust:

  1. Preheat the oven to 350° (on convection, if possible).
  2. Line a 9-inch-square baking pan with foil, allowing 2 inches of overhang on two sides.
  3. In a medium bowl, using a fork, mix all of the ingredients until evenly moistened. Press the crumbs evenly into 
the bottom of the prepared pan. (I used the bottom of a dry measuring cup.)
  4. Bake for 8 to 10 minutes, just until lightly browned. Let cool completely. Leave the oven on.

To Make the Filling:

  1. In a heatproof medium bowl set over 
a saucepan of simmering water, melt the butter with the chocolate over moderate heat, stirring occasionally, until smooth, about 5 minutes.
  2. Remove from the heat and whisk in the sugar, vanilla and salt. Whisk in the eggs until smooth, then stir in the flour until just incorporated. Spread the batter evenly over the cooled crust. Bake for about 22 minutes on convection or up to 25 minutes in a standard oven, until the edge is set but the center is still slightly jiggly. Transfer to a rack and let cool completely.

To Make the Meringue:

  1. Preheat the broiler, if using (I used a kitchen torch.).
  2. In a heatproof medium bowl (I used my stand mixer bowl) set over a saucepan of simmering water, whisk the egg whites with the sugar until the whites are warm and the sugar is dissolved, about 3 to 4 minutes.
  3. Transfer the egg whites to the bowl of a stand mixer fitted with the whisk. Add the vanilla and cream of tartar and beat at medium speed until firm.
  4. Increase the speed to high and beat the meringue until stiff and glossy, 5 to 7 minutes.
  5. Mound the meringue on top of the filling, swirling it decoratively. Broil the meringue 8 inches from the heat until lightly browned at the tips, about 1 minute. (or use a mini kitchen torch instead.)
  6. Cut into bars and serve.

Note: The bars can be made ahead and refrigerated for up to 2 days.

One Year Ago:

Two Years Ago:

If you like this you may also like:

Black & White Crème Brûlée

When my husband works at night, he is home with me during the day. It is the best! Not only are we able to do yard work and other things around the house (fun!?!) together, we occasionally also go out for a special lunch while the kids are at school. Recently, we had an amazing lunch and splurged on dessert as well- it was a black and white crème brûlée- SO delicious. Such a nice surprise to have the taste of chocolate underneath the classic custard. It had to be recreated at home! 🙂

I started collecting recipes while living in Charleston, South Carolina- many years ago. Southern Living was my absolute favorite recipe resource. I had saved this recipe for many many many years and was so happy to have found it! (My crazy recipe collection payed off!) It was similar to the delicious dessert we had enjoyed. I adapted the recipe to decrease the portion size, adjust the cooking time, to incorporate dark bittersweet chocolate, and to torch the brown sugar topping.

The chocolate layer is baked first. When I poured the custard topping over the chocolate layer, some of it rose to the top. I don’t think that the baking time needed to be adjusted- next time I would pour the custard layer even more slowly over the top? I’m not sure if it would make a difference, but it certainly didn’t affect the flavor. SO rich and delicious! This recipe was adapted from Southern Living. We enjoyed it on Easter this year; it is perfect for a dinner party or special occasion because it is made a day ahead.

Yield: 8 servings (using 4 to 5 oz ramekins)

  • 2 1/2 cups heavy whipping cream, divided
  • 5 oz dark bittersweet chocolate (I used 71% cacao Valrhona chocolate), finely chopped
  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons light brown sugar
  1. Cook 1/2 cup whipping cream and chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate melts and mixture is smooth. Pour into a large bowl.
  2. Whisk together remaining 2 cups whipping cream, yolks, sugar, and vanilla until sugar dissolves and mixture is smooth. Whisk 1 cup egg mixture into chocolate mixture until smooth. Cover and chill remaining egg mixture.
  3. Pour chocolate mixture evenly into 8 (4 to 5-ounce) custard ramekins; place ramekins in a 13- x 9-inch pan and a 8- x 8-inch pan. (I placed a silicone square underneath to prevent the ramekins from shifting in the pan.) Add hot water to pan to a depth of 1/2 inch.
  4. Bake at 325° (I used convection) for 15 to 20 minutes or until almost set. (Center will be soft.)
  5. Slowly pour remaining egg mixture evenly over custards, and bake 20 to 25 more minutes or until set.
  6. Cool custards in water in pan on a wire rack. Remove from pan; cover and chill at least 8 hours.
  7. Sprinkle each custard with 1 tablespoon brown sugar.
  8. Using a handheld propane kitchen torch, brûlée the topping until caramelized. Let stand 5 minutes to allow sugar to harden before serving.

Note: Make the custard a day ahead and torch the topping at the last minute.

IMG_3503

One Year Ago:

Two Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,312 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Ravneet Gill's Perfect Chocolate Chip Cookies
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Chicken Stew with Biscuits
Bread Machine Brioche
The Union Square Strawberry Cocktail
Ottolenghi's Baked Rice
Maqlubeh (Palestinian Upside-Down Chicken & Rice)
One-Pan Shrimp Scampi with Orzo
Ina Garten's Caramelized Onion, Tomato & Goat Cheese Tarts
Rick Bayless' Classic Mexican Fried Beans with Onions & Garlic
Foodista Food Blog of the Day Badge
<span>%d</span> bloggers like this: