Chocolate Chip Cookies from Pauley Perette
You might recognize Pauley Perrette from the hit TV series NCIS, but did you know that she also has a NYC bakery? Donna Bell’s Bake Shop is in honor of her mother and an homage to her southern roots. Here above she is pictured with co-owners, co-authors and best friends, Darren Greenblatt and Matthew Sandusky who have come out with a book of the same name, Donna Bell’s Bake Shop. Her recipe for chocolate chip cookies is interesting in that it uses much more baking powder than soda (which gives them their hefty look and feel) and she suggests an unusual baking technique, starting at a high heat, which sets their shape, and then turning the heat down low for the remainder of the baking time. Check out our interview with Pauley and her friends.
Excerpted with permission. Donna Bell’s Bake Shop: Recipes and Stories of Family, Friends, and Foodby Pauley Perrette, Darren Greenblatt and Matthew Sandusky. Published by Simon & Schuster, 2015. Photography by Ali Smith.
- 1 cup (2 sticks) unsalted butter,
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 cups semisweet chocolate chips
- In a large bowl, beat the butter and brown and granulated sugars together with an electric mixer. On low speed, add the eggs, one at a time, mixing well after each addition. Scrape the bowl.
- Add the vanilla and mix again. In another bowl, whisk together the flour, baking powder, and baking soda. Add one-third of the flour mixture to the wet ingredients, mixing slowly on low speed. Repeat until all of flour is incorporated. Scrape the bowl and beat on low speed for 30 seconds. Lastly, add the chocolate chips and mix until combined. Transfer the dough to parchment paper or plastic wrap, roll into an 8-inch log, and wrap in the paper or plastic. Refrigerate for 2 hours. Heat the oven to 400°F.
- Line 2 baking sheets with parchment paper. Roll the dough again to make sure it is round and has no flat sides, pressing the ends to ensure the log stays 8 inches long. Cut the log in half and return one piece to the refrigerator. Cut the other half into 6 equal slices. Place them on one of the prepared baking sheets, making sure to leave about 1 inch between cookies. Bake for 5 minutes. Reduce the oven temperature to 325°F and bake until lightly browned, an additional 10 to 15 minutes. Let cool completely on the baking sheet. Repeat with the remaining dough.