If you haven’t heard of Joanne Chang the mastermind behind Flour Bakery then it’s time to crawl out from whatever rock you’ve been living under! I was introduced to her by Bobby Flay, when they went head to head in a sticky bun showdown. A showdown that Bobby Flay graciously lost. And one that put sticky buns on the map for me!
The main reason I made these is because they are built on the Nestle Tollhouse recipe. My absolute favorite chocolate chip cookie. Chang twisted the recipe around her little finger and made it her very own with bread flour in the batter and butter, cold from the fridge, whipped into a fluffy frenzy so the recipe hardly resembles the Tollhouse recipe. At all.
Rather than chocolate chips she uses two types of chopped chocolate, a fact I overlooked until it was too late, with Ghiardelli chocolate chips earmarked and no chocolate bars in sight. I also added walnuts to mine, because that’s just how I roll. Walnuts are a must. I love the extra crunch and bulk they add.
Chang also recommends allowing the batter to age overnight in the refrigerator. So I did. I split the dough in half to compare. I allowed half to rest in the fridge for an hour and the other half for 24 hours.
The verdict? Quite honestly, I couldn’t detect a difference in flavor between the two. Other than the 24 hour ones not spreading as much, which is expected with the batter being so cold, the texture was the same too. (The aged one is in the center in the picture above.)
The cookies are incredibly soft and thick with a distinct butterscotch flavor that I loved! And did I mention fluffy? Oh, so fluffy! The fluffiest cookies to ever cross my lips. They didn’t have any chewiness to them, which is the reason Chang sites as using bread flour. But being that I didn’t make her recipe exactly as she recommends, quite possibly, it’s entirely my fault.
Needless to say, the search is still on to find the recipe to beat my all-time favorite Tollhouse recipe. . .
- Preheat the oven to 350 degrees F. making sure oven rack is in the middle of your oven.
- Use a stand mixer with a paddle attachment or alternately you can mix by hand. Beat butter and both sugars together on medium speed until light and fluffy about 5 minutes, stopping to scrap down the bowl a few times. Beat in eggs and vanilla extract until thoroughly combined, two to three minutes on medium speed, scraping down the bowl again.
- In a separate bowl mix both flours, baking soda and salt together. Add both chocolates and walnuts, if using, toss to combine. Turn the mixer on low speed (or continue to use a wooden spoon if mixing by hand) and add flour mixture slowly mixing until completely incorporated. Refrigerate dough, covered, for 1-2 hours. (If making the next day, store dough in tightly covered container in the refrigerator.)
- Drop dough in ¼-cup balls onto a baking sheet about two inches apart, pressing them down slightly with your palm. Bake until cookies are golden brown on the edges and slightly soft in the center, 15 to 18 minutes. Repeat until all cookies are baked! If you only have one baking sheet allow to cool before making the next batch – you can run it under cold water.
- Remove from oven and let cool on pan 5 minutes, remove to wire racks and cool completely. Once cooled, store cookies in an airtight container for up to three days and unbaked dough in an airtight container for up to a week in the fridge.
Adapted from Joanne Chang