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From the Culinary SOS archive: Clementine's chocolate chip cookies

July 9, 2011 |  8:00 am

Ringohwchiuchocchipcookies

Ann from Scottsdale, Ariz., sent me an email yesterday looking for the chocolate chip cookie recipe from Clementine Bakery in Century City:

"I look forward to the SOS section every week and recently made the butterscotch browniesfrom Clementine's.  They were so good, I made a special trip to the bakery on my latest trip to Los Angeles. But, it wasn't the brownies that stood out -- it was the chocolate chip cookie.

"It was, simply put, the perfect chocolate chip cookie -- crisp on the outer edge, chewy in the middle and gooey in the dead center. It would be amazing if you were able to get the recipe. I'd love to make them for my granddaughter when she comes to visit!"

It didn't take me long to find the recipe -- we ran it with our Culinary SOS column in 2003, and routinely receive the request from readers looking to bake Clementine's chocolate chip cookie.

Enjoy, Ann! The recipe follows the jump.

Click here for more Culinary SOS recipes. If you have a favorite restaurant recipe you'd like to request, feel free to email me at noelle.carter@latimes.com. I'll do my best to track it down.

-- Noelle Carter
Twitter/noellecarter

Credit: Ringo H. W. Chiu for The Times

 Clementine's chocolate chip cookies

Total time: 1 hour, 40 minutes

Servings: About 14 cookies

Note: Annie Miler of Clementine bakes these in a convection oven to give them a wrinkled look. We found that a regular oven will yield a smoother surface. Miler uses bittersweet pastilles (round chocolate disks), available at Surfas in Los Angeles and Nicole's Gourmet Foods in South Pasadena. You can substitute 1 cup of coarsely chopped bittersweet chocolate.

1/2 cup cake flour

3/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) butter

1/2 cup granulated sugar

3/4 cup light brown sugar, packed

1 1/4 teaspoons vanilla extract

2 eggs

1 cup pastilles

1. Mix together the cake and all-purpose flours, baking soda and salt in a bowl.

2. Cream the butter and sugars with an electric mixer just until the butter chunks disappear. Beat in the vanilla and eggs, one at a time. Mix in the flour mixture. Stir in the pastilles.

3. Cover with plastic wrap and refrigerate until very cold, 1 hour or overnight.

4. Heat the oven to 350 degrees (convection oven) or to 375 degrees (standard oven). Line a baking sheet with parchment paper. Roll chunks of batter between your hands into balls about the size of golf balls; place on the baking sheet. Bake until the cookies are done in the center and crispy around the edges, 11 minutes. Remove to wire racks.

Each serving: 304 calories; 188 mg. sodium; 58 mg. cholesterol; 15 grams fat; 9 grams saturated fat; 39 grams carbohydrates; 3 grams protein; 0 fiber.

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