Wednesday, September 21, 2011

Lee Napoli’s Chocolate Chip Cookies


I'm always up for trying different chocolate chip cookie recipes, even though I have my favorite go-to chocolate chip cookie recipe that I almost always use.  My adapted version of the New York Times/Jacques Torres chocolate chip cookie is always a favorite of everyone who tastes it.  I’m never against  trying out another recipe, which is what I felt like doing recently and was specifically looking for a recipe that used egg yolks as I had a few to use up.  Something made me think of  this Lee Napoli Chocolate Chip Cookie recipe that I’ve seen a number of places, most notably on Anna’s blog, Cookie Madness.  Anna made these a couple years ago and I swear not long after that I made them as well, but I cannot find anywhere that documents I actually did.  So I decided it was time.  Who is Lee Napoli?  She is a Boston pastry chef who knows a thing or two about chocolate and pastry.  A few years ago, she opened her own shop, Chocolee Chocolates in Boston.

While making this recipe, it made me think of other similar recipes that have melted butter, like this very popular Allrecipes cookie, Best, Big, Fat, Chewy Chocolate Chip Cookie, which is the recipe my mom uses to sell cookies at their local farmer’s market.  She makes them BIG and sells two in a package for, I think, $1.25!  People love them.  Another popular, well loved chocolate chip cookie that uses melted butter is the Cook's Illustrated version.  One more that I can think of is Alton Brown's Chewy Chocolate Chip Cookie.  I agree that they were all good cookies, but for some reason, those were never my favorite.  I thought I just didn’t like chocolate chip cookies made with melted butter.

Until I finally tried Lee’s.  I REALLY like this cookie.  I’m not sure what the difference is, well, except that after checking each of them, none have the same amounts of butter, sugar or flour, which leads me to believe that really does make a difference.  (Okay, I did already know that.) ;)

Want a chocolate chip cookie warm from the oven?

Lee Napoli's CCC's 

Aw, have two, you’ll find it hard to stop at just one.

One thing Chef Lee mentions is to always underbake cookies slightly so when they cool they’ll remain chewy.  I agree with her, but still added a few minutes baking time to mine and they were still plenty underbaked.  If I’d have gone with her baking time, I would have had raw cookies.  I’m sure that is just the difference in ovens.  After making a couple baking sheets of cookies, I put the rest of the dough into cookie dough balls and froze them to bake at another time. 

I’ve heard before that certain chocolate chip cookies, especially the ones with melted butter, have a caramel taste to them.  I’ve never really felt that way with other recipes I’ve tried, but this one I can definitely tell there is a nice caramel, brown sugar undertone.  The star of a chocolate chip cookie to me is always the chocolate.  My favorite are the Ghirardelli 60% Cacao Chocolate Chips.  LOVE them!  You can find them at just about every grocery store in the baking aisle. 

Lee Napoli’s Chocolate Chip Cookies, adapted by Katrina, Baking and Boys!

1 cup unsalted butter

1 cup light brown sugar (220 grams)

1/2 cup dark brown sugar (110 grams)

3/4 cup granulated sugar (150 grams)

2 large eggs

2 large egg yolks

3  1/4 cups all purpose flour (390 grams)

3/4 teaspoon salt

3/4 teaspoon baking soda

1 tablespoon vanilla extract

3 cups good quality chocolate chips

Preheat oven to 375 degrees.  Line baking sheets with parchment paper.

In a small saucepan over medium heat, melt the butter.  Pour the butter in to the bowl of an electric mixer and let cool, 10 minutes or so.  Combine the flour, salt and baking soda in a medium sized bowl and whisk together.  Set aside.  When it is just lukewarm, add the sugars.   and beat well.  Beat in the eggs, yolks and vanilla extract.  Add the dry ingredients and beat just until combined.  Stir in the chocolate chips.

Drop by tablespoonfuls onto baking sheets and bake 7-10 minutes.  I baked mine 9 and 10 minutes.  (This recipe is easily halved, I got at least 4 dozen cookies from the full recipe.)

DSCF7142Two cookies not enough for you, have a stack of them!  These are now #2 on my list of favorite chocolate chip cookies.


Whats Cookin Italian Style Cuisine said...

I just love a great cookie dough and this looks amazingly good!

Curt said...

I love chocolate chip cookies. These look great!

Fran Amenábar Ch. said...

Your blog makes me feel with a hole on my stomach! I need one cookie!
Greetings from Chile ♥

Mari Nuñez said...

They look moist and delicious Katrina, recipe is already saved in notes. Thanks

Maria said...

I need to try these, maybe tonight:)

Fallon said...

2 cookies are never enough!!! I'm so full for dinner but I do have room for these cookies. haha

Kathleen said...

Oh my gosh I love this post! I can't wait to make these! I, too, have my favorite cc cookie recipe but am never adverse to trying a new one. You totally sold me on this baby. Thanks girlfriend!

Cookin' Canuck said...

Oh yes, I'd love one of these hot from the oven. I will definitely have to try this recipe.

Anonymous said...

You are right - two would definitely NOT be enough for me! these look just too good - my girls will thank you!

Chelle B said...

I can't wait to give these a try. I have everything on hand. These look so delicious. I wish I had a cookie and a glass of milk right now. Great recipe.

Amanda said...

Those look fabulous. I swear you are the chocolate chip cookie queen!

Angie - Big Bears Wife said...

MMMMM those look great! I totally agree with your statement, I always underbake cookies so that after they come out of the oven they are soft and chewy

Georgia Pellegrini said...

Definitely nothing as classic and satisfying as the chocolate chip cookie. No matter how many other kinds we make :)

Jacque said...

Oh boy, those sure look good. I could go for a CC cookie right now. I've tried the cook's illustrated recipe and liked it a lot, but always seem to go back to my favorite too. Old habits die hard when it comes to CC cookies. Thanks for sharing, now when I'm in the mood for some experimentation...

Cindy said...

Did you add any extra flour. All the chocolate chip cookies I make with melted butter seem to spread too much. These look yummy.