to eat: NY times chocolate chip cookie recipe
August 1, 2012 § 2 Comments
I’m not convinced a newspaper came up with this recipe. maybe they did. Do newspapers have cooks who come up with recipes for the masses? Regardless I’ve been referring to this recipe for years now and it is. da bomb.
It’s that sweet and salty chocolate chip cookie that you find in swanky coffee shops errwhere–the one “that everyone’s been talking about” and is basically the best.
I’m going to copy paste the recipe into this post and then add my comments in after.
Chocolate Chip Cookies
Adapted from Jacques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Notes: I have never used the disks purely out of laziness. Where does one find such extravagancies?? I’ve also never used the two different types of flour because, well, that’s just a lot of different flours to have in one house. One day when I am grown I will indulge in a more varied selection of baking supplies, but for now good old All Purpose does me just fine. Sometimes I refrigerate the dough and sometimes I don’t and I think it does make a difference: cold dough= chewier. Also because I am just me, I freeze the dough in small batches so that I always have just a couple very fresh cookies to eat rather than a million stale ones. Oh yes, and the coarse salt part confuses me: How is it supposed to be sifted along with the flour when it’s all coarse-like? All this to say they come out very good all the same. Someone should make these by-the-book and tell us about it. And then bring me one.
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