‘Perfect’ Chocolate Chunk Cookies

*Wendy Gaynor’s ‘Perfect’ Chocolate Chunk Cookies

8 ounces (2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
4 cups semisweet chunks (preferably imported).

1. Place the butter in a large bowl and cream at high speed until
fluffy. Add the sugars and beat until light and fluffy, about 4
minutes, scraping down sides of bowl occasionally. Beat in eggs, one
at a time, until completely mixed.

2. In a separate bowl, mix flour, salt and baking soda. Add to the
butter mixture at low speed until just combined and add vanilla
extract. Beat on medium speed, scraping bowl down, until blended. Do
not overmix.

3. Add chocolate chunks and mix till thoroughly combined. Refrigerate
batter until cold, preferably overnight.

4. Preheat a conventional oven to 350 degrees or a convection oven to
300 degrees, and line several baking sheets with parchment paper. Drop
heaping spoonfuls of batter 2 inches apart on the lined baking sheets
and bake, turning tray once, until golden brown around edges and soft
(but not bubbly), about 9 minutes in a convection oven or 12 in a
conventional one. Cool on a wire rack.

Yield: 36 to 72 cookies, depending on size.

*This recipe appeared in The New York Times on October 27, 2002.

Recipe - Giant Chocolate Chip Cookie Cake

Ingredients

Serves 16.

• 4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 6 tablespoons unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 3/4 cup granulated sugar
• 3 teaspoons pure vanilla extract
• 2 large eggs, plus 2 egg yolks
• 3/4 cup heavy cream
• 3 cups semisweet chocolate chips
• 40 ounces (5 packages) cream cheese, room temperature
• 1/2 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl. Put butter and brown and granulated sugars into mixer bowl; mix on medium until pale and fluffy. Mix in vanilla, eggs, and yolks. Reduce speed to low. Add flour mixture in 2 batches, alternating with the cream. Stir in chocolate chips.
2. For each of the 5 layers, drop 1 level cup batter onto center of a baking sheet lined with parchment (keep unbaked dough refrigerated). Using a small offset spatula, spread into an 8-inch circle. Bake until edges are pale golden brown, about 12 minutes. Remove from oven. Use offset spatula to reshape circle. Return to oven; bake until edges are golden brown, 8 to 10 minutes more. Transfer to wire rack; let cool. Can be stored airtight up to 1 day.
3. Mix cream cheese and confectioners' sugar in clean mixer bowl on medium-high speed until pale and fluffy. Spread onto 4 cookies. Stack cookies, placing unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes or up to 4 hours. Serve at room temperature.

First published Spring

Recipe - Stareos

Stareos

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Servings:

18 cookies

Ingredients:

• Chocolate Shortbread
• 1½ cups all-purpose flour
• Pinch of kosher salt
• ½ cup unsweetened cocoa power, sifted
• 8 ounces (16 tablespoons) cold unsalted butter, cut into ½-inch pieces
• ½ cup granulated sugar
• Flour for dusting

Filling

• 1 cup mascarpone cheese
• 1 tablespoon granulated sugar
• ¼ teaspoon vanilla extract

Directions:

To make the chocolate shortbread:
In a bowl, stir together the flour, salt, and cocoa powder and set aside. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until the butter and sugar begin to incorporate, about 15 seconds. Add the dry ingredients and continue to mix until the dough comes together, about 3 minutes. It will look dry just before it comes together.

Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out the dough ¼ inch thick. Using a 2-inch star cutter, cut out scraps, reroll, and continuing cutting out cookies until you have 36 cookies. Place the cookies on the prepared baking sheets, spacing them 1 inch apart. Refrigerate until firm, at least 1 hour.

Preheat the oven to 300°F. Bake the shortbread until firm, about 35 minutes. At the midway point, switch the baking sheets between the racks and rotate them 180 degrees to ensure even baking. Let cool on the baking sheets to room temperature.

To make the filling:
In a small bowl, stir together the mascarpone, sugar, and vanilla until smooth. Turn 18 of the cookies bottom-side up on a work surface. Using a table knife or small icing spatula, spread about 1 tablespoon of the filling on the bottom of each cookie. Top with remaining cookies, bottom-side down Planning Ahead The shortbread dough may be made and cut out a week in advance. Wrap tightly and refrigerate or freeze.

The cookies may be baked 2 days in advance. Store in an airtight container at room temperature. The mascarpone cream may also be made 2 days ahead. Cover and refrigerate, but bring to room temperature before assembling the sandwiches. The cookies should be assembled the day you are going to serve them and keep covered and refrigerated until serving.