Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice.
This version of chocolate chip cookies is like most of the cookies we make at the bakery: familiar flavors, but in a slightly different size or shape than you usually find, or with an additional ingredient that sets them apart from the average. I like delicate, petit four-sized cookies best (see variation; we also make this cookie in a five-inch version, but it is still very thin and delicate). These are to my mind a perfect little cookie, with chunks of chocolate and nuts and some oats for texture.
Yield: twenty-four 3-inch cookies
12 oz bittersweet chocolate (340 g)
2 cups all-purpose flour (10 oz/285 g)
1 tsp baking powder (5 ml)
1 tsp baking soda (5 ml)
2 cups old-fashioned rolled oats (6 oz/170 g)
1 cup unsalted butter, at room temperature (8 oz/225 g)
1 3/4 cups sugar (12 1/4 oz/350g)
4 tsp blackstrap or other dark molasses (20 ml)
2 large eggs
2 tbsp whole milk (30 ml)
1 tbsp vanilla extract (15 ml)
1 tsp salt (5 ml)
1 cup walnuts, coarsely chopped (4 oz/115 g)
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick liner.
Coarsely chop the chocolate into 1/4 to 1/2-inch pieces. A serrated knife works well for this task. Chill in the freezer until needed.
In a mixing bowl, stir together the flour, baking powder, baking soda, and oats. Set aside.
Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy. Slowly add the sugar and mix on medium speed until light in color and fluffy. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the molasses and beat until well combined. Add the eggs one at a time, beating well after each addition before adding the next egg. Beat in the milk, vanilla, and salt and then stop the mixer, again and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until well incorporated. Stop the mixer, scrape down the sides of the bowl, and fold in the chocolate chunks and the walnuts with the spatula.
Have ready a small bowl of water.* Scoop the dough onto the prepared baking sheet. An ice-cream scoop works well (about 3 1/2 ounces/100 g for each scoop). Dip your fingers into the water and press out each scoop into a thin, flat 3-inch circle.
Bake until the edges of the cookies are lightly browned but the centers remain pale, 10 to 12 minutes. Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for up to 2 weeks.
Variation: To make smaller cookies, shape the dough into a log about 1 1/2 inches in diameter. Wrap the log in parchment paper, waxed paper, or plastic wrap and place in the freezer for at least hours or up to overnight. Remove from the freezer, unwrap, slice into 1/4 inch thick rounds, and arrange on the lined baking sheet. Bake as directed, reducing the baking time too to 6 to 10 minutes. You can also make the 3-inch cookies this same way, shaping the log inches in diameter, slicing it into rounds 1/4 inch thick, and then baking as directed for 10 to 12 minutes.
*KITCHEN NOTES: You need to have a small bowl of water nearby for dipping your fingers when you are shaping the cookies. The moisture keeps the dough from sticking to your fingers as you flatten the cookies.
