Snack Cookies

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Matt's chocolate chip cookies. If you like softbaked cookies with more chocolate chip than cookie, this is where it's at.
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Frozen Tagalongs are pretty great, but I'd have to say that thumbprint cookies are my favorite. Also, people who put nuts in cookies need to be lined up against the wall and shot.
 
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hotcheetospuffs dijo:
Matt's chocolate chip cookies. If you like softbaked cookies with more chocolate chip than cookie, this is where it's at.
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I remember getting high once and killing a whole sleeve of these. They're definitely one of the better cookies out there.

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These though, these are my favorite by far. Expensive as fuck, but you always get your money's worth.
 
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Ok, after reading and posting an article on A&H about CC cookies are scientifically similar to cocaine. I decided on this. What are you guys favorite cookies? Do you got the recipe? Please share. I’m gonna start off with my favorite CC cookie, it is supposedly the infamous Jacque Torres Chocolate Chip recipe. I don’t know if it’s true, but it’s delucious!

The infamous Jacques Torres chocolate chip cookies from The New York Times.
Ingredients
  • 2 cups minus 2 tablespoons cake flour
  • 1⅔ cups bread flour
  • 1½ teaspoons baking powder
  • 1¼ teaspoons baking soda
  • 1½ teaspoons coarse salt
  • 2½ sticks (1¼ cups) unsalted butter, room temperature
  • 1¼ cups light brown sugar, packed
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1⅓ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
  • sea salt or fleur de sel, for sprinkling

Instructions
  1. Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a medium sized bowl and set aside.
  2. In the bowl of your mixer, cream together your butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix. Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly added throughout the dough. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours, or as long as 72 hours (I left mine for 36 hours). This is an important step, as it allows the gluten in the dough to loosen up (you know how if you beat your dough too much, your cookies will be rock hard? Allowing it to rest for a period of time helps to undo some of this damage). It also helps the cookies to not spread out too much; warm dough spreads, cold dough stays in nice, uniform circles.
  3. When you are ready to bake, bring the dough to room temperature so that you can scoop it out (I usually let it just sit on my counter for an hour or two), and preheat your oven to 350 degrees F. Line and/or grease your baking sheets. Scoop your dough out onto the sheets. I used a #40 ice cream scoop, which is about the size of 2 tablespoons, but you can make them even larger, if you like. Do not press the dough down - let it stay the way it is. Sprinkle the cookies lightly with a bit of fleur de sel or sea salt. Bake 10-12 minutes for smaller cookies (mine took about 11 minutes), or 18-20 minutes for larger cookies.
  4. Allow the cookies to cool slightly on your baking sheet, then move them to another surface to cool completely. You can enjoy these warm, room temperature, or cold. Store in an air-tight container at room temperature for up to 3 days, or freeze for up to 2 months.
 
I'll have to see if I can find the recipe to post later, but my grandma used to make these cranberry cookies every Christmas that tasted amazing.
 
Fuck off, McVities bot you shill. Guys, he obviously works for (((big cookie))) - your first one might be free but soon you'll be hooked, I tellsya!
 
This is a really good recipe. It makes 12 cookies. The video only shows them making a few. Throwing that out there because it had me confused at first.


Some tweaks for this recipe that I like. Replace 1/3 a cup of flour with cacao powder (or cocoa. Whatever you got.), add 1/2 tsp of coffee emulsion/extract, replace half the chocolate chips with white chocolate.
 
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