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* This recipe is based on the original recipe by Chef Sean Considine, the Corporate Pastry Chef at Jean-Georges. I would like to pay my respects to the countless efforts and the journey towards perfection that the chef dedicated to perfecting this cookie recipe. Thank you for allowing me to share this recipe on my channel, Chef!
You can follow Chef Sean Considine on Instagram: https://www.instagram.com/chefseanconsidine
Hello everyone:)
This is a recipe that I uploaded on Shorts and Reels before,
but many people wanted a detailed explanation in a long video, so I filmed it again and uploaded it.
This is a cookie recipe that I made when I worked at the Michelin 2-star restaurant 'Jean-Georges' in New York.
(The ingredients and process have been simplified/modified to make it suitable for making at home.)
Although chocolate chip cookie recipes all look similar,
depending on the size and how you bake them, the amount of salt/baking powder or soda/type of ingredients,
the result and the taste really change a lot.
If you haven't made this recipe, give it a try.
It's really good:)
This cookie was popular as a dessert at the Trump Hotel room service and Jean-Georges bar (and is still selling well). It's $10 if you buy it, but we could make it ourselves!☺️
▶Ingredients (for 9 cookies)
226g unsalted butter
155g granulated sugar
155g light brown sugar
100g eggs
5g vanilla extract
5g baking soda
7g salt
355g all-purpose flour
365g add-ins (chocolate chips, nuts, etc., whatever you want)
1) Lightly beat the softened butter at room temperature with a hand mixer.
2) Add white sugar, brown sugar, and salt and whip with a hand mixer at medium speed until the butter color becomes light.
3) Add the room-temperature eggs and vanilla extract in several batches and whip at medium speed until well mixed.
4) Sift all-purpose flour and baking soda and lightly fold with a spatula.
5) Add ingredients for add-ins and mix well.
* Toast the nuts at 160 degrees Celcius for 8-10 minutes, then cool and add them.
6) Divide into 150g portions, shape into rounds, and let them rest in the refrigerator until they are firm.
7) Lightly press the top to flatten it, and bake in a preheated oven at 170 degrees Celcius for 17 minutes. (Wizwell Lumi Oven/Top and Bottom Heat + Convection)
*Tip
1) 150g is about the size of 3 regular cookies. If you want to make them in regular size, divide them into 50g each and bake at 170 degrees Celcius for 9-10 minutes (convection). However, I recommend making them like the original recipe to give them more character and taste.
2) If you want them to be less sweet, add more nuts than chocolate. The nuts are not sweet at all, so they neutralize the sweetness of the cookies. The original recipe uses half dark couverture (Valrhona Guanaja) and half milk couverture (Valrhona Jivara).
3) I added Valrhona Orelys (Blonde Chocolate) that I had at home, and Orelys and walnuts go well together, so I also added walnuts. I used to add Valrhona Dulce and pecan, and that was also very delicious! Try adding other ingredients to the cookie dough base to apply it in various ways.
4) The spreadability of cookies varies depending on how much butter is whipped. Since the person who made the dough was different every time at the restaurant, the cookies often spread more or less on some days. If the cookies spread too much when baked, do not press them and bake them as they are, and bake them right away when the dough is completely cold. If the cookies do not spread when baked, press the dough a little flatter and let the dough sit at room temperature for a while to remove the coldness before baking.
*Storage: After the finished product has completely cooled, individually pack it and store it at room temperature for up to 4-5 days/freeze for 1 month.
Instagram :https://www.instagram.com/jadore________
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