Well it was a delightful sight to see 41 entries in our Chocolate Chip Cookie Contest, thank you to all who entered. Judging took place Saturday January 29th, by our esteemed panel, Lucy Waverman (Globe & Mail), Claire Tansey (food editor Chatelaine), Joanne Yolles (Pastry chef and instructor) and The Cookbook Store's Jennifer Grange.
After much deliberation and discussion, David Baxter, owner of Circles & Squares Bakery, was declared the winner. David received a gift bag of goodies from Callebaut, The Kitchen & Glass Place and The Cookbook Store. According to the judges his cookie was a perfect balance of chocolate to dough, taste and texture. Runner's up were Jenna Hossack and Lisa Slater, who received Callebaut chocolate. Honourable mentions to the creative Blue Cheese Chocolate Chip Cookie from Michelle, and Katie for shortbread like cookies called Mini Chip Butter Crisps. If you would like these recipes mentioned just drop us an email and we'll send them out. Otherwise the winning recipe is below. Congratulations David!
DAVID BAXTER'S Winning Chocolate Chip Cookie Recipe
for The Cookbook Store's Chocolate Chip Cookie Contest held January 29th, 2011
1 Cup (227g) Butter
1 Cup (220g) Light Brown Sugar
1 Cup (220g) Dark Brown Sugar
1 tsp (5g) Vanilla Paste
2 eggs (100g)2 3/4 Cups (370g) All Purpose Flour
1 tsp (5g) Baking Soda
1 tsp (5g) Kosher Salt
2 1/4 Cups (325g) Callebaut 56% Chocolate, chopped
1. Cream the butter and sugars together until mixed. Add the vanilla and eggs and mix until thoroughly combined, make sure you don't mix until fluffy and pale.
2. Sift the flour, baking soda and salt together and add the butter mixture. Mix, leaving a small amount of flour visible.
3. Add the chopped chocolate and mix until chocolate and flour are just combined.
4. Store the dough in the fridge overnight, or for at least 18 hours. Bring back to just under room temperature before baking at 350F