This week's recipe for Tuesday's with Dorie is Edouard's Chocolate Chip Cookies. These are a great back to school treat!
I have to admit we had made these once before because we couldn't wait for the recipe to come up in the rotation. We loved these cookies! They were a great consistency, thick and chewy while remaining soft. I think the nut flour had a lot to do with that. The recipe was a snap. We combined the dry ingredients (but thankfully read ahead and saw that the nut flour does not get combined with the dry ingredients, it is added later.) When combining the dry ingredients my daughter was sure to note that it was important to count how many cups of flour we were adding because if you don't follow the instructions you could end up with "a gooey mess." This is because of a recent cookie recipe disaster where she didn't add quite enough flour.
We creamed the butter and added the wet ingredients and then the dry and last the nut flour and chocolate chips. The mixture does become quite thick at the end, but we were still able to mix in the mixer.
We made our cookies a little larger than called for, they were very large golf balls. We probably had 36 cookies in the end and the recipe estimated 50 cookies. There were more than enough cookies for us and they made for a tasty lunchbox treat. We will definitely make these again. They were a big hit.
You can find this yummy recipe in Dorie Greenspan's cookbook, Baking Chez Moi.
