Chocolate Chip Cookies - New York Times Recipe 7/9/08

I've already mentioned my love for chocolate chip cookies.  Here.  Here.  And I'll even count here, even though these cookies happen to also contain oatmeal. So, when the New York Times dining section contained a recipe for reportedly fabulous chocolate chip cookies, I knew it was only a matter of time before I would try them.  It took me a little time to collect the flours (cake and bread), as well as find the time to make the dough and allow it to sit for the full 36 hours.  This is not the cookie recipe to make for instant gratification (although the two I baked up on the first night for scientific purposes were very tasty indeed).  No, this is the recipe to make for an event.  An event 36 hours from the time of making the batter.  These cookies are delicious, probably my favorite to date.  They have crisp edges, soft and tender centers and are positively littered with chocolate chippy goodness. Although maybe that's because my hand slipped just a bit when adding the chocolate chips.  

M. prefers the cookies sprinkled with a touch of sea salt, but I prefer them plain. I think this recipe is our new hands-down favorite, and will definitely be repeated.  But, as mentioned before, only when there's time or an occasion to plan ahead.  When you need a cookie right now, then another recipe will serve you better. But when you can plan ahead, then I urge you to try these cookies.  And then if you're like me, you'll quickly freeze balls of dough (see above) in the freezer so as to reduce the temptation to eat cookies for breakfast, lunch and dinner while they're around.  Yes, they're really that good. 

I think I made my cookies a bit smaller then the recipe calls for, even though I made them bigger then I would usually.  I do think the size is somewhat important, as a smaller cookie might not develop the crisp/chewy texture that makes the recipe so delicious.  I used Ghiardelli 60% bittersweet chocolate chips (with a handful of regular Toll House chips for good measure). And, as I mentioned, I also froze much of the dough into pre-formed balls for easy baking for future chocolate chip cookie cravings.  These cookies are way too deliciously dangerous to leave lying around!

Chocolate Chip Cookies

adapted from Jacques Torres

New York Times 7/9/08

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)
  
• Sea salt.
  

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.