Recipes

Pizza Oven Chocolate Chip Cookies

Who doesn't love a warm chocolate chip cookie fresh from the oven? Even on the hottest summer days, you can bake a perfect batch without heating up your kitchen. With the Artisan Fire Pizza Oven, it's entirely possible — and entirely worth it. It takes a bit of planning, a few extra sheet pans, and a good oven thermometer, but the payoff is real: crisp edges, soft centers, and the satisfaction of mastering something unexpected.

By Stephanie Banyas, Recipe adapted from Jacques Torres

18 cookies

Ingredients

Directions

2 cups minus 2 tablespoons cake flour (8½ ounces)
1⅔ cups bread flour (8½ ounces)
1¼ teaspoons baking soda
1½ teaspoons baking powder
⅛ teaspoon ground nutmeg (optional)
1 teaspoons Diamond Crystal kosher coarse sea salt
1¼ cups unsalted butter (2½ sticks), at room temperature
½ cup light brown sugar (4.5 ounces)
½ cup dark brown sugar (4.5 ounces)
1 cup plus 2 tablespoons pure cane granulated sugar (8 ounces)
1 tablespoon pure vanilla extract or vanilla bean paste
2 large eggs, at room temperature
1¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (or a combination of bittersweet chocolate and milk chocolate)

Whisk together the flours, baking soda, baking powder, nutmeg and salt in a medium bowl until combined. Set aside.

Combine the butter, sugars and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, stopping a few times to scrape the sides and bottom of the bowl, about 3 minutes. Add the eggs, one at a time and beat until incorporated. Stop to scrape the sides and bottom of the bowl, about 3 minutes longer.

With the machine running on low, slowly add the flour mixture, beating until just combined. Add the chocolate and mix slowly until just incorporated.

Scoop 3½-ounce mounds of dough into a container with a tight fitting lid and refrigerate for 24 to 72 hours.

To prepare the Artisan Fire Pizza Oven for baking at 350°F, place an oven thermometer on the right side of the cooking deck about midway back into the oven. Light both burners and adjust them to the lowest setting. Heat the oven until the temperature on the thermometer reads between 350 and 360°F.

When the oven is ready, nest two half sheet pans (18 by 13 inches) together. This promotes even cooking by creating a cushion of air under the cookies. Line the top pan with a sheet of parchment paper and place a cookie near each of the four corners of the pan. Place the pan in the oven, positioning it about an inch away from the rear of the cooking deck.

Bake for 3 minutes in that position (or until the dough begins to melt and flattens slightly). Using heat-resistant grilling gloves, rotate the pan 180 degrees and bake for 3 minutes more. After the first 6 minutes have passed, continue baking, turning every minute, until the edges are set and the cookies are golden brown and slightly soft in the center (if you see that the cookies are getting too brown, turn more frequently). This should require about 4 minutes, for a total of 10 minutes cooking time.

Carefully remove the pan from the oven and place on a baking rack to cool for 5 minutes. Remove the cookies from the sheet pan to the rack to cool 5 minutes longer.

Repeat with the remaining dough.