Monday, September 07, 2020

Chocolate Chip (Cookies) of the Future

 In the middle of August, I received an email from my husband with the subject line "Choco Chippies of the Future" and it contained this link. I learned about a Tesla senior design engineer who also played with chocolate and had come up with a new faceted design. 

I thought, "Cool!" My husband thought, "We need to try this" and just a few days later I opened a box from Dandelion Chocolates (and the chocolate hadn't melted, which might be the most amazing part of this story) - it contained a cookbook that also had their story in it, large chocolate chips, cacao nibs, melting chocolate, and cacao passion fruit jam. It looks like you can order the bundle minus the cookbook from their site, but it is currently sold out. Probably because of all the people who had to order it after reading the article!

Not surprisingly, the cookies are delicious.

Maybe the Very Best Chocolate Chip Cookies
(from Making Chocolate, by the people who also brought us the chocolate chips of the future)


 1 cup unsalted butter, room temperature
1 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups plus 2 tbsp all-purpose flour
1/2 tsp plus 1/8 tsp baking soda
1/2 tsp plus 1/8 tsp baking powder
1 tsp kosher salt
1 1/2 cups chopped 70% tempered chocolate


In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed, about 3 minutes. Add the egg and vanilla, and mix on low speed until combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the flour mixture to the wet ingredients in two additions, mixing on low speed to just combine after each addition. Scrape down the sides of the bowl with a spatula as necessary. Mix on low speed until just combined, about 2 minutes. Add the chopped chocolate and mix on the lowest speed, just until the chips are distributed evenly throughout the dough.

Although you can bake the cookies at this point, we recommend refrigerating the dough overnight (chilling the dough for at least a few hours produces a chewier, more flavorful cookie with better color and even spreading.) When you're ready to bake, scoop out 1/4-cup portions of the dough, roll each into a ball, and press the dough balls down slightly.

Preheat the oven to 350 F and line 2 baking sheets with parchment paper or silicone baking mats. Place the dough on the prepared baking sheets, but do not crowd the cookies; we recommend no more than 6 cookies per baking sheet. They will look enormous.

Bake for 12 minutes, until golden brown on the edges, rotating the baking sheets 180 degrees halfway through to ensure even coloring. These are delicious served warm, or cool them completely on the baking sheets and store in an airtight container for up to 2 days.


dujyt said...

I’m assuming the baking soda amount is 1/2 tsp + 1/8 tsp, not cup? :-)

Jenny Colvin said...

Yes sorry!!