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.
Preheat the oven to 350 degrees F. Remove one of the packages of cookie dough
from the refrigerator.
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.
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.
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.
Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Eat warm, with a big napkin.