Chocolate Chip Cookies from WD-50

Friday, February 20, 2015

WD-50 Chocolate Chip Cookies
Chocolate Chip Cookies from WD-50

I usually make the Jacque Torres New York Times Chocolate Chip Cookies but they take 2 days to prep (gotta let the batter rest in the refrig). I didn't have that time so I went looking for an alternate. These Chocolate Chip Cookies were on the New York Times Cooking website and are from WD-50 restaurant in NY.

WD-50 Chocolate Chip Cookies
These cookies have an interesting prep. It starts melted butter whipped together with sugars for 3 minutes (top two photos). It's pretty unusual to use the whisk attachment for cookies! Then you whip in eggs and let that go for 6 minutes (bottom two photos).

WD-50 Chocolate Chip Cookies
After adding the flour mixture (using bread and AP flour) and chocolate chips with a paddle attachment, the dough is very soft and wet. You need to refrigerate it until scoopable (I let mine rest overnight).

WD-50 Chocolate Chip Cookies
According to the recipe, the yield was supposed to be three dozen but I was three short of that.

WD-50 Chocolate Chip Cookies
These cookies are thin & flat with slightly crispy edges, but retain a soft middle. I would add more chocolate chips than the recipe to give it more chocolate flavor. I really enjoyed the taste of the "non-chocolate" cookie part - very nice!

Chocolate Chip Cookies from WD-50

Adapted from Malcolm Livingston II, WD-50, New York Times Cooking website

11 tablespoons/150 grams unsalted butter, melted
1/2 cup/100 grams packed dark brown sugar
1/2 cup/88 grams granulated sugar
1 egg plus 1 yolk
1 cup/150 grams bread flour
1/3 cup/50 grams all­-purpose flour
1 teaspoon/4 grams salt (I used kosher salt)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup/125 grams chocolate chips (I used Nestle semi-sweet. Next time, I would use a full cup of chips)
(Note: There is no vanilla in this recipe)

1. In a standing mixer with the WHISK attachment, whip the butter, brown sugar and granulated sugar for 3 minutes.
2. Add the whole egg and one yolk to the mixture, and whip it for another 6 minutes. The batter will be light in color.
3. Sift together the flours, salt, baking soda and baking powder.
4. Using a PADDLE attachment, slowly add the dry ingredients until almost fulling incorporated. Then add the chocolate chips and mix until the batter is completely mixed together. The dough will be soft. 
5. Chill dough until you can scoop it. (I rested mine overnight). The original recipe says you can also put the dough on parchment paper, roll up, twist ends and chill for 1 hour and then slice the cookie pieces. 
6. After dough has chilled, preheat oven to 375 degrees. 
7. Scoop (or cut if you did the log method) a dozen cookies on a parchment lined baking sheet. You should get close to 3 dozen cookies. Bake for 12-15 minutes, until the edges are golden brown but the center is still soft. 
8. After baking, let sit on baking sheet for a couple minutes and then remove with a spatula to a cooling rack. Enjoy!
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Anonymous said... [Reply to comment]

I noted your comment about no vanilla in the you think it is needed?

Katrina said... [Reply to comment]

Yummy! Being gluten free now, I find that I want something crunchy and these look delicious. GF seems to not bring out the crunch in things. I want a ccc. ;)

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