I usually don't really like baking cookies since I'm using a toaster oven that fits an 8"x9.5" baking sheet, but I wanted to try this one on my quest for the perfect chocolate chip cookies. I shouldn't complain anyway: this is a step up from my Easy Bake Oven days, when cookies were baked one by one.
I haven't reached the Holy Grail of chocolate chip cookies yet, but these were pretty awesome. They were nice and crispy with a lovely salty buttery toffee flavor. The secret is in chilling the dough for at least a day--this allows the flour to absorb the moisture in the mixture.
Chocolate Chip Cookies
adapted from Jacques Torres via the New York Times
allow at least 24 hours chilling time
2 cups minus 2 tablespoons cake flour
1-2/3 cups 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 light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1-1/4 pounds bittersweet chocolate chips/disks/fèves, at least 60 percent cacao content
Sea salt
In a large bowl, sift the flours, baking soda, baking powder, and salt.
In another large bowl, cream the butter and sugars together until the mixture is light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, then add the flour mixture until just combined. Add the chocolate. Press plastic wrap against the dough and refrigerate for 24-36 hours and up to 72 hours.
When ready to bake, preheat the oven to 350ºF. Butter a cookie sheet.
Scoop mounds of dough the size of golf balls onto the sheet. Sprinkle lightly with sea salt and bake for about 15 minutes (it might be more or less depending on your oven) until cookies turn a golden brown. Transfer cookies to a wire rack to cool for a bit. Give into temptation and eat one right out of the oven and burn your tongue.
It'll be worth it.
I haven't reached the Holy Grail of chocolate chip cookies yet, but these were pretty awesome. They were nice and crispy with a lovely salty buttery toffee flavor. The secret is in chilling the dough for at least a day--this allows the flour to absorb the moisture in the mixture.
Chocolate Chip Cookies
adapted from Jacques Torres via the New York Times
allow at least 24 hours chilling time
2 cups minus 2 tablespoons cake flour
1-2/3 cups 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 light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1-1/4 pounds bittersweet chocolate chips/disks/fèves, at least 60 percent cacao content
Sea salt
In a large bowl, sift the flours, baking soda, baking powder, and salt.
In another large bowl, cream the butter and sugars together until the mixture is light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, then add the flour mixture until just combined. Add the chocolate. Press plastic wrap against the dough and refrigerate for 24-36 hours and up to 72 hours.
When ready to bake, preheat the oven to 350ºF. Butter a cookie sheet.
Scoop mounds of dough the size of golf balls onto the sheet. Sprinkle lightly with sea salt and bake for about 15 minutes (it might be more or less depending on your oven) until cookies turn a golden brown. Transfer cookies to a wire rack to cool for a bit. Give into temptation and eat one right out of the oven and burn your tongue.
It'll be worth it.
2 comments:
sayyyy that wouldn't be YOU eating that cookie bite by bite, would it?
You know it was!
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