I’m a big fan of the chocolate chip cookie. I’m not really a fan of milk, but somehow whenever I bust out the cookies, out comes the milk. I think I weary from milk because it always turned my cereal soggy as a kid. It takes a certain kind of cookie though, not just any cookie, that necessitates milk to complete the experience. For me this has always been with chewy chocolate chip cookies, fresh from the oven, complete with that crunchy edge that I’m convinced seals in the deliciousness.
For a long time I’ve been on a quest for the perfect chocolate chip cookie and I think I might have found it. I was perusing recipes when I discovered this famed recipe that was originally published in the New York Times. It was adapted from no other than Mr. Chocolate himself, Jacques Torres.
This cookie comes out so perfect I literally did a happy dance I was so proud of myself. Usually I fight with cookies, either they poof to much or they’re not that perfect gooey to crunchy ratio. It’s been a long war, but there is now hope on horizon.
While these do take a bit of foresight, as you have to let the dough rest for 24hrs, it’s well worth the wait.
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling2 cups minus 2 tablespoons(8 1/2 ounces) cake flour1 2/3 cups (8 1/2 ounces) bread flour1 1/4 teaspoons baking soda1 1/2 teaspoons baking powder1 1/2 teaspoons coarse salt2 1/2 sticks (1 1/4 cups) unsalted butter1 1/4 cups (10 ounces) light brown sugar1 cup plus 2 tablespoons (8 ounces) granulated sugar2 large eggs2 teaspoons natural vanilla extract1 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.
Definitely make sure to cream the butter until its super light and fluffy.
Make sure to press the plastic tightly around the dough before you let it rest in the fridge. You don’t wan sneaky flavors sneaking in and you don’t want the dough to become brittle due to exposure to the air.
Following these directions will help you create cookies that will bring a smile to your face and boost to your confidence. Please note, I didn’t have any cake flour on hand so I just doubled up on the all-purpose. As well I think this recipe is a great base for any cookie as it just comes out so well, with it’s seductive wrinkles filled with tastiness.