As promised in our earlier post about Singer/Songwriter Nikki Jean, here is her famous chocolate chip cookie recipe. Before you get started there are a few things to note:
Nikki likes to weigh out her dry ingredients, if you don’t have a scale follow the alternative measures listed below
Nikki swears by the silpat, she likes how the mat protects the cookies. If you don’t have one, use parchment lined cookie sheets instead
Shortening is used to help stabilize the cookies, butter can be substituted if you prefer, but the cookies may not come out as ‘cakey’ as Nikki’s
This recipe calls for the dough to rest overnight, keep this mind for planning purposes
Depending on the size of your cookies, cooking time will vary
Nikki’s Famous Chocolate Chip Cookies
11 oz, all-purpose, unbleached flour (or 2 cups and 2tbls)
1.5 teaspoons baking powder
1/2 teaspoon kosher salt, ground in a mortar and pestle until fine
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1/2 teaspoon espresso powder
6 tablespoons unsalted butter
6 tablespoons shortening
7 oz light brown sugar (approximately 1 cup, packed)
2 oz of white sugar (approximately 1/4 cup)
6 oz Ghirardelli semi sweet choc chips (approximately 1/2 a bag)
6 oz Ghirardelli milk choc chips (approximately 1/2 a bag)
2 oz toffee chips (like Heath)
Special equipment – silpat mat, cookie sheets, stand mixer, kitchen scale
In a large bowl, stir together flour, baking powder and salt until well combined.
In a medium bowl, whisk together whole egg, egg yolk, vanilla and espresso powder
In the bowl of a standing mixer, using the paddle attachment on medium speed, mix butter and shortening together until creamy. Add brown and white sugar and cream together until light and fluffy. Add egg mixture and combine for 10 to 15 seconds. Place mixer on ’stir’ and slowly add the flour mixture until just combined, do not over mix the dough.
Turn the mixer off and add the chocolate and toffee chips, place the mixer on ’stir’ again and mix only until the chips are incorporated into the dough.
Empty the dough into a zip-top plastic bag and place in the refrigerator overnight, allow the dough to rest and the flavors to combine.
After dough has rested overnight, preheat oven to 325 ̊.
To make large cookies, use a 1/4 cup of dough and place on a silpat lined cookie sheet, giving each cookie enough room to spread. Place in a 325 ̊ oven, and bake for 7.5 minutes, rotate cookie sheet in oven and bake again for another 7.5 minutes (15 minutes total) or until the edges of the cookie are golden and the tops look set. Remove cookies from oven, take them off the cookie sheet and let cool on a drying rack.