Saveur Chocolate Chip Cookies | Virtually Homemade: Saveur Chocolate Chip Cookies

Friday, January 17, 2014

Saveur Chocolate Chip Cookies

If I was stuck on a deserted island for the rest of my life and could only have one dessert, it would be a large chocolate chip cookie (you know the kind - it's actually three cookies in one).  There is no doubt in my mind that a chocolate chip cookie with a slightly soft center, crispy edges and loaded with butter, would bring me comfort and joy in any setting.  This Saveur recipe for chocolate chip cookies is so unique and wonderfully delicious, that I had to share it with you.

So here’s the trick – layering the chocolate in the cookie much the way you layer butter in puff pastry. Each bite of cookie contains a great and luscious balance of bittersweet chocolate, dough and a touch of salt.  The process does take a little extra time, but you will produce a large chocolate chip cookie that is so melty, chocolaty, buttery and delicious, there will be no going back to the classic Toll House preparation.

Why I made these cookies? The house next to ours was recently sold and our new neighbors moved in yesterday.  I was so excited because all of their cars had Oregon Duck stickers (University of Oregon) and my family members are big Duck fans.  We lived in Bend, Oregon for three years – the heart of Duck country.  We loved living in this beautiful and serene mountain town and quickly got sucked into the infectious Duck school spirit. My son, who is a junior in high school, love the Ducks so much he will be applying to the University of Oregon next year!

So here was my big chance to make these incredible Saveur chocolate chip cookies and share them with my Duck loving neighbors!  I saved a few for my kids and needless to say they are already gone. They are irresistible and please give this method a try – you won’t be sorry.

Recipe Notes:
I have included a link to the recipe, but have incorporated some changes I made into the recipe below.  The original cookies I made were too large and the whole batch would have only yielded 12 cookies (not 24 as the recipe specifies).  Instead of rolling out a 1 ½ inch slab I rolled out a ¾ inch to 1 inch slab.  Instead of 9 ounces of bittersweet chocolate, I used two, 4 ounce bars of bittersweet Ghiradelli chocolate and it was still very chocolaty.  As well, with the smaller size of cookie I’d bake for 10 minutes, especially if you like a nice soft center (Saveur Chocolate Chip Cookies).

Saveur Chocolate Chip Cookies

Recipe by Liz Hughes - Virtually Homemade
Prep time: 20 minutes (plus 30 minutes for chilling)
Cook time: 10 minutes
Yield: 16-18 cookies
  • 2 1/4 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 sticks (16 tablespoons) unsalted butter, softened
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 egg yolks
  • 8 ounces bittersweet chocolate, roughly chopped (preferably two 4 ounce Ghiradelli chocolate bars - 60% cacao bittersweet)
Cooking Directions
  1. Preheat oven to 375 degrees F.
  2. In a medium bowl whisk together flour, baking soda and salt.
  3. In a large bowl, combine butter, both sugars and vanilla. Beat on medium speed with a hand mixer until light and fluffy, about three minutes. Add yolks two at a time and beat thoroughly after each addition. Add dry ingredients and beat on low until just combined.
  4. Transfer dough onto a lightly floured work surface. Separate the dough into 3 equal pieces. Press each piece of dough into a 4" x 6" rectangle and wrap in plastic wrap. Refrigerate for 30 minutes.
  5. Place one section of dough onto a floured work surface and top with half of the chocolate. Top the chocolate with another rectangle, then the rest of the chocolate and then the last rectangle.
  6. Dust the top rectangle with flour and roll the dough out to a 9 1/2" X 7" X 1" rectangle. Using a 2" round cutter, cut out cookies and place on parchment lined cookie sheets 3" apart (add more flour to the top surface if dough is getting caught in cookie cutter). Gather scraps, press together and cut out the rest of the cookies.
  7. Bake for 10 minutes, rotating baking sheets half way through. Let cool on pans.