Craft restaurant's pastry chef Jennifer McCoy's reinterpretation of the traditional chocolate chip cookie is quite wonderful. “We think they are a little more fun than the classic chocolate chip cookie,” she says, “and we are now making them for the restaurant’s petit four plate.”
Jennifer McCoy of Craft, excerpted from One Sweet Cookie (Rizzoli, 2011)
|6 oz. unsalted butter, softened||1 3/4 cups all-purpose flour|
|1/4 cup granulated sugar||1/4 tsp. salt|
|1/4 cup confectioner's sugar||3/4 cup mini semisweet chocolate chips|
|1/2 tsp. vanilla extract||6 medium-ripe bananas|
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, confectioners’ sugar, and vanilla on medium speed until light and fluffy.
Reduce the speed to low and slowly add the flour and salt. Continue to mix until well incorporated.
Slowly stir in the chocolate chips and continue to stir for about 1 minute.
Remove the dough from the mixer and place between 2 large sheets of parchment paper. Roll the dough to about ¼ inch thick. Remove the top layer of parchment, score the dough using a 1¼-inch round cookie cutter, and put the parchment back on top. Gently slide the sheet of dough onto a half-sheet pan and place in the freezer to chill for about 1 hour. (The dough can be prepared several days in advance.)
Preheat the oven to 325°F. Line three half-sheet pans with parchment paper.
Remove the dough from the freezer. Pop out the rounds of cut cookie dough. Arrange the rounds on the prepared pans, ½ inch apart.
Bake for 8 to 10 minutes, or until light golden brown. Cool completely on wire racks.
Peel and cut the bananas into ½-inch-thick slices and sandwich each one between two chocolate chip cookies. Serve immediately.
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