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Wednesday
Oct262011

ultimate chocolate chip cookies

These are the best chocolate chip cookies.

The best.

I don't care that this New York Times cookie recipe has been around for awhile. I love it. It's fabulous. I had to post it.

I've gotta say, this is not your typical chocolate chip cookie recipe.

These babies take cake flour, bread flour, about four cups of chocolate chips, a bunch of butter and then a 36-hour chill time.

And they are totally worth all that.

The (huge) chocolate chip cookies are crispy, chewy and soft-centered.

They're golden and bumpy, with a tiny pinch of sea salt.

Yummy cookie perfection.

Chocolate Chip Cookies

adapted from Jacques Torres recipe from New York Times

makes about 18 cookies

  • 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, at room temperature
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 pounds (about 4 cups) bittersweet and/or semi-sweet chocolate disks or chips (I used a combination.)
  • Sea salt

In large bowl, sift together the cake flour, bread flour, baking soda, baking powder and salt. Set aside.

In bowl of a stand mixer with paddle attachment, beat butter and sugars until light and fluffy, 5 to 7 minutes. Add eggs one at a time, beating well after each addition, about 2 minutes per egg. Beat in vanilla.

With mixer on low, add flour mixture and beat until almost combined (a few streaks of flour is fine). Fold in chocolate chips/disks until just combined.

Cover with plastic wrap, pressing wrap firmly against top of dough. Wrap top of mixing bowl with another piece of plastic wrap and/or foil. Place bowl in refrigerator and allow to chill for 36 hours. Dough can be stored in refrigerator for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line one cookie sheet with parchment paper.

Scoop out dough (mine broke into little pieces) and form into large balls --  like really hefty golf-ball size. Place six balls evenly apart on cookie sheet.

Sprinkle each cookie dough ball lightly with sea salt.

Bake for about 18 minutes, or until light golden brown.

Allow cookies to cool on sheet on wire rack for 10 minutes. Carefully place cookies directly on wire rack and cool completely.

Reader Comments (6)

I am so excited to find your wonderful blog, I love all the recipes and pictures. You do a great job ! I have made these chocolate chip cookies, and you are right, they ARE the best. It is hard to plan ahead to make them though...I always want instant gratification.
Looking forward to following you into the new year !

January 9, 2012 | Unregistered CommenterKathy

Thank you! Happy to hear it! And I know exactly what you mean about the 3-day chill time on these cookies...it's so hard to wait.

January 10, 2012 | Unregistered Commenterblackjackbakehouse

Thanks for the great recipe! Your kid looks adorable, by the way. Regarding the chill time, this is what I did: after mixing the batch, I scooped all the dough into balls already using an ice cream scoop, and placed them on cookie sheets in the ref (close together since they're not baking yet). Then I sort of took them off my mind. After 3 days, I baked them and the flavors totally developed into something else by then. Very nice and caramel-y...hard to describe. Anyway, out and out delicious. So, yes, the chilling time is mandatory and part of the recipe's success.

February 5, 2012 | Unregistered Commenterebmozo

Thank you! I agree about the chill time -- it sets this chocolate chip cookie recipe above the rest. Definitely caramel-ly!

February 5, 2012 | Unregistered Commenterblackjackbakehouse

Please bear with me on this question...The scientific side of me is wondering WHY the recipe calls for two polar opposites in flour (cake flour with low protein and bread flour with high protein) I know cake flour alone yields a flatter more delicate cookie, whereas bread flour alone would yield a biscuit-like texture. Theoretically speaking, If all purpose flour is the "middle road" when it comes to flour protein, would it not yield a similar result? Or does using the two entirely different types of flour yield a more complex and variegated texture altogether?

THANK YOU!!!!

October 2, 2013 | Unregistered CommenterMiss Delish

Hi Miss Delish -- Yes, the two types of flour together work together wonderfully in this cookie. I'm no scientist, but the guy who created this recipe, David Leite, published an article the New York Times to accompany his creation (seen here -- http://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=1&_r=0&ref=dining).

An explanation for his use of both types of flours, though, can be found on his website in the comments area for the recipe (seen here -- http://leitesculinaria.com/9951/recipes-perfect-chocolate-chip-cookies.html).

Basically, they talk about protein content in different types of flours and then say this:

"In this recipe you’ll want to use both flours as David indicates above—the cake flour for tenderness and the bread flour for structure and chewiness. This is one of the techniques that makes these cookies so impressive!"

And I completely agree! You can check out his site for flour substitutions, as well. Hope that helps!

October 2, 2013 | Registered Commenterblackjack bakehouse

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