WAIT ....YOU DID WHAT TO THOSE CHOCOLATE CHIP COOKIES? AND YOU'RE STILL SERVING THEM?

   

my chocolate chip cookies for Teacher Treats!!!!

    

notice the ripple????

So I am always on the hunt for a great cookie recipe.  I recently tried macarons for the very first time.  I impressed myself.  So I decided to venture and find another cookie worth making.  I stumbled upon a very unique chocolate chip cookie.  Ok, I know what you're thinking...a chocolate chip cookie is well...um...a chocolate chip cookie.  Sure there are variations here and there, but there's not much you can do to a chocolate chip cookie right?  Well that's what I thought.  Until I found this recipe in the New York Times.  The unique thing about the cookie is not so much the recipe (although I will say next to Martha's daughter Alexis' chocolate chip cookies, these are pretty amazing--no the unbelievable thing about these cookies is that you drop them! (disclaimer---not on the floor)You can even go as far as banging them!  Sound crazy?  That's what I thought?  The recipe directions call for the cookie to come out of the oven (half baked) and to drop it on the counter, or even in the oven on the shelf--so it rises and then falls...creating a rippled effect.  Then you put it back in the oven and keep repeating the method. I love this!!!!--and my guinea pigs will be my children's teachers (yikes--you see it's my day for teacher treats tommorrow--so I am going to test this recipe and bring it in for the teachers!)

Here's the article and recipe from the NY Times, I added some salted caramel chips....Enjoy!!!

https://www.nytimes.com/2017/09/29/dining/chocolate-chip-cookie-recipe-instagram.html

Ingredients: 

•  2 cups/256 grams all-purpose flour
• ½ teaspoon baking soda
• ¾ teaspoon salt
• ½ pound/227 grams unsalted butter (2 sticks), room temperature
• 1 ½ cups/302 grams granulated sugar
• ¼ cup/55 grams packed light or dark brown sugar
• 1 egg
• 1 ½ teaspoons pure vanilla extract
• 6 ounces/170 grams bittersweet chocolate (about 60 percent cacao solids), chopped into coarse pieces, bits and shards

Preparation

1. Adjust an oven rack to the middle position. Line 2 baking sheets with aluminum foil, parchment paper or nonstick baking mats.
2. In a small bowl, whisk the flour, baking soda and salt.
3. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and 2 tablespoons water, and mix on low to combine. Add the flour mixture, and mix on low until combined. Add the chocolate and mix on low into the batter. (At this point, the dough can be refrigerated for several hours or overnight.)
4. Heat the oven to 350 degrees. Form the dough into 3 1/2-ounce (100-gram) balls (a heaping 1/3 cup each). Place 4 balls an equal distance apart on a prepared pan, and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.
5. Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. (This will feel wrong, but trust me.) Bang it down, if necessary, to make the center fall.
6. After the cookies puff up again, 2 to 3 minutes later, repeat lifting and dropping the pan. Repeat a few more times, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and not fully cooked.
7. Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.
8. Repeat with remaining cookies, using the first sheet pan for the third batch of cookies.

   

   chill the cookies before baking

   
   

   

   use premium chocolate...it makes a difference!  This is my secret chocolate stash from France!

   
   

   

   This was after the first "drop: "bang"

   
   

   

   getting ready for another "bang"

   
   

   

   These cookies have been dropped a couple of times

   
   

   
   

   

   The kids keep asking me for samples!!!!