Chocolate Chip Cookies – Fridge to Oven

Baking the Torres Chocolate Chip Cookies

The cookie dough, from yesterday’s blog, has been resting in
the refrigerator for 24 hours.  It is  finally time to have some cookies.

Note:  There are two  schools of thought at this point.  Some  folks, like me, bake the

cookies  right away with dough fresh from the fridge. Others set out the dough and wait  for it to come to room temperature. Take your pick.

This is the easy part

Preheat the oven to 350 degrees F.  Remove one of the packages of cookie dough
from the refrigerator.

Use Parchment Paper if you have it.

Line a cookie sheet with parchment paper or a nonstick baking mat.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

Cut off some dough

When cold, the dough is dense and hard.  As you can see I just take a large knife and cut a generous portion of the dough from the mound and then take some of the cut off dough and, with my hands – as if with modeling clay, I push the dough into a ball.  Be careful not to actually work the dough as it will change the nature of the cookie.

Generous Golf Balls

Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.  At my altitude (mile high Denver) I make no changes in the recipe, but find that 16 minutes gives me softer cookies and 19 to 20 minutes gives me solid cookies.

Sprinkle lightly with sea salt for a "Zing"

Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.

Cool for 10 minutes (all this waiting is crazy!)

Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

YUM!

Eat warm, with a big napkin.

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