Who doesn't love cookies, especially when TV star Courteney Cox bakes them? Recently, the Friends actress shared an Instagram video with her baking friend, Paul Cassell, showing off her baking skills and baking the ultimate chocolate chunk cookies.
The recipe they used was adapted from Jacques Torres's New York Times Cooking feature, with some unique ingredients that make these cookies stand out. Today, we'll break down the recipe and share some tips and techniques for baking the perfect chocolate chunk cookies.
The ingredients include unsalted butter, granulated sugar, light brown sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, and semisweet or dark chocolate. What's unique about this recipe is the use of cake and bread flour, which gives the cookies structure and tenderness. It's important not to overmix the dough and refrigerate it for 36 hours before rolling for optimal texture.
Tips and Techniques
Regarding the cookie scooping and weighing process, Cassell recommends using a 3.75-ounce ball of dough and topping it with large chocolate chunks for extra flavor and texture. The final baking step is crucial in achieving the perfect cookie - be sure not to overbake, and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
You can also buy high-quality ingredients, such as high-fat butter and large chocolate chunks, for the best results. Adjust the recipe for high-altitude baking and substitute ingredients for dietary restrictions. And don't forget to have fun with it - baking should be an enjoyable experience!
In conclusion, Courteney Cox's ultimate chocolate chunk cookie recipe with Paul Cassell is a must-try for all cookie lovers. The recipe looks simple, but with attention to detail and some tips and techniques, you can always bake the perfect cookie. We encourage you to try this recipe and share your baking successes with others. And a big thank you to Cox and Cassell for sharing their cookie expertise with us.
Chocolate Chunk Cookie Recipe
- 226g unsalted butter at room temperature
- 150g granulated sugar
- 150g light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 370g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 350g semisweet or dark chocolate, chopped into chunks
1. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
2. Mix the eggs and vanilla extract until fully incorporated.
3. Sift in the all-purpose flour, baking powder, baking soda, and salt. Mix until just combined.
4. Fold in the chocolate chunks.
5. Cover the dough and refrigerate for 36 hours.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Using a cookie scoop, form the dough into 3.75-ounce balls.
8. Arrange the cookie dough balls on the prepared baking sheet, spacing them at least 3 inches apart.
9. Top each cookie dough ball with additional large chunks of chocolate.
10. Bake the cookies for approximately 15-20 minutes or until set.
11. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.