Saturday, July 28, 2012

Milk Chocolate Chip Cookies: National Milk Chocolate Day

Photo: Martha Stewart Living-not mine :-()
Today is National Milk Chocolate Day. If you read this blog, you know I'm a bigger fan of dark chocolate, but in the past week, I've used milk chocolate in several recipes. I was going to post a recipe for Milk Chocolate Truffles, but I always seem to have trouble making the ganache work and not turn out too soupy. O.K. I could work hard, but since I prefer dark chocolate, I don't seem to want to take the time.

But with National Milk Chocolate Day, I thought of the perfect recipe. Chocolate Chip Cookies with Milk Chocolate Chips. How easy is that? I've posted lots of chocolate chip cookie recipes, but the following recipe is from Jacques Torres, the King of Chocolate. It's a no brainer. You can't go wrong with this recipe and the resulting delicious cookies. I did substitute milk chocolate chunks, but otherwise, the recipe is the same. It's real name is Jacques Torres' Secret Chocolate Chip Cookies. The secret I think is in the mix of flours. Of course, you can add dark chocolate chunks or chips.

MILK CHOCOLATE CHIP COOKIES

 

Ingredients

  • 1 pound sweet butter
  • 1 3/4 cups granulated sugar
  • 2 1/4 cups packed light-brown sugar
  • 4 large eggs
  • 3 cups plus 2 tablespoons pastry flour
  • 3 cups bread flour
  • 1 tablespoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon pure vanilla extract
  • 2 pounds milk chocolate, coarsely chopped

 

Directions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
  2. In bowl of ith 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.
  3. 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.

Photo: Martha Stewart website for Jaques Torres Chocolate Chip Cookies

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