double chocolate chip with sea salt
Lately, I’ve dipped my toe into the wholesale side of my little baking enterprise which is forcing me to expand my repertoire of sweets to keep the variety fresh for my clients. Last week, I came across a tip from the esteemed chef Thomas Keller when he spoke about his version of chocolate chip cookies. In the last few days, I have employed this technique multiple times.
Keller chops his own chocolate for his cookies, rather than buying pre-made chips. Although regular old chocolate chips are great for many things, sometimes chopping up a higher quality, or different cacao percentage makes a difference. I sometimes mix the two, to get even more complexity to the cookie. But, that’s not today’s tip, although it is a great one!
“Kitchen sink cookies” have chocolate, butterscotch, coconut, pecan and oatmeal in them, among other things!
When chopping chocolate, or nuts for cookies, place them in a fine mesh strainer to allow the dusty particles to slip through. This keeps it out of the batter, allowing you to have a more perfect definition between chocolate, nut and cookie dough.
We have three new cookies to be added to our website, Etsy, Gourmly, Echohabitude, and Chocolate.org, where we are indigo jones eats. For now, stop by Pintail coffee on the LES or Red Hook, or order from Umi Kitchen’s convenient app ( Shari’s Healthy Eats) where each meal comes with the freshly baked treat of the day.
Tags: chocolate, chopped chocolate, chopped nuts, cookies, kitchen tips Tuesday, Thomas Keller
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