Tavel Bristol-Joseph's Monster Cookies
Watch Christina bake along with Tavel here!
Tavel Bristol-Joseph, legendary human/Food & Wine Best New Chef / Chef & Partner (Emmer & Rye, Henbit, TLV, Hestia and Kalimotxo in Austin, TX), shows me the secret to his INCREDIBLE monster cookies and trust me when I say, this is a run don't walk situation.
Follow him instagram.com/Tavel19 & order your own monster cookies here: www.HenbitAustin.com!
by: Tavel Bristol-Joseph
FULL RECIPE - makes 16 cookies
4 sticks butter, unsalted (Tavel uses Plugra to amazing results) - 1 pound
1 tablespoon lemon zest
1 cup 2 tablespoon light brown sugar - 252g
1 ¼ cup sugar - 224g
2 ¾ cup Sonora flour (or whole wheat flour) - 324g
4 ¼ cup AP flour - 486 g
2 teaspoons baking soda - 11g
1 tablespoon salt - 11.1g
3 ½ cups dark chocolate, chopped - 625g
3 ¼ cup nuts, chopped - 402g
Preheat oven to 400 degrees
In the bowl of a stand mixer, cream butter and sugars for about 5 mins on medium speed.
Add eggs and lemon zest, and cream for 3 mins.
With a rubber spatula wipe the sides of the mixing bowl.
In a separate bowl, combine flours, baking soda and salt, then add to butter mixture, mixing to just barely incorporate. After it combines, use spatula again to clean the sides of the mixing bowl.
Combine chocolate and nuts then add to the cookie batter. Mix for about 1 minute or until fully incorporated.
Scale cookies into 6oz chunks - the size of a large spoonful, on a sheet tray, then chill for 5 minutes. Bake for 6 minutes (rotating half way through). Serve warm. Store in an airtight container on the counter for up to 5 days.
2 sticks butter, unsalted (Tavel uses Plugra to amazing results)
1/2 tablespoon lemon zest
1/2 cup 1 - tablespoon light brown sugar
3/4 cup sugar
1 cup, 6 tablespoons Sonora flour (or whole wheat flour) - 324g
2 cup 2 tablespoons AP flour
1 teaspoons baking soda
1/2 tablespoon salt
1 3/4 cups dark chocolate, chopped
1 3/4 cup nuts, chopped