Tuesday, February 19, 2013
new york times chocolate chip cookies
My friend Janet shared these chocolate chip cookies with me. They are delicious(!) with the perfect consistency- a tad bit chewy. Just look how pretty they are...and they still taste fresh after a couple of days. I still struggle with cookie baking sometimes but I am really tempted to make them myself to see if I can pull it off.
new york times chocolate chip cookies (my friend Janet or here)
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 course salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or feves, at least 60% cacao content
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitter 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 secondds. Drop chocolate pieces in and incorporate them without breaking them. Pres 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. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop six 3 1/2-ounce mounds of dough 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 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