BEST CHOCOLATE CHIP COOKIE RESOURCES
I can't improve upon perfection. Top American chef Thomas Keller's chocolate chip cookie recipe, in his Ad Hoc At Home cookbook, is perfect. (In fact his entire cookbook is exceptional and simple for the home cook.)
A silpat is a silicon baking mat that is non-stick, and provides even heat distribution while baking.
A size 30 scoop measures cookie dough out in the perfect uniform size, without having to roll two separate tablespoons into a ball.
I scoop the entire bowl of dough into balls, onto a half-size cookie sheet line with parchment. Put cookie sheet directly into freezer for 30 minutes or so, and then stack the balls in an air-tight container. Freezing beforehand allows you to stack them without sticking together. (They say that cookie dough only lasts for a month in the freezer, but I find they last at least two months.)
Top ingredients yield top flavor. The superior flavor of this sugar comes from the volcanic soil in the island of Mauritius. You can get smaller packages at Whole Foods.
Valrhona chocolate is among the best out there. When I chop this, it melts in my hand just transferring it to the bowl. Heaven!!
When I feel like a gluten-free cookie, this flour works great with Chef Keller's recipe. No one can tell it's gluten-free.
