New York Times Chocolate Chip Cookies
We’re a week away from the first official day of summer; and summer schedule has kicked in at a very high gear at our house. I’m overdue for another (or two) recipe to share with you guys. With some hard-core spring cleaning weekend, my son turning two, followed fiercely by pre-school graduations, friends’ and family visits, first trips to the zoo for the summer, birthday parties’ invites (a couple that we’ve just had to say no), dance activities(picture, rehearsal and then recitals!), we haven’t officially had any free weekends since April. I am guilty of unintentionally trying to squeeze in any and all outdoor activities whenever possible. I’m constantly trying to step my toes outside of my doors to catch the beautiful warm sun and summer breeze. I must say though, the rain that we’ve been getting has given me a little bit of an excuse to do some baking as well.
I have been eyeing this new chocolate chip cookies for a couple of years now; and decided that it’s time for me to give it a try; as a couple of our good friends were coming to visit for a zoo outing. I had to share these cookies with them! This cookie recipe, with an extended resting time, gained popularity among bloggers probably around that same time. And I think I know what the buzz was all about; and really kick myself for not trying it sooner. Joanne Chang completely changed my perspective on using bread flour on chocolate chip cookies, and I was pleasantly surprised to see the bread flour being used again on this recipe; along with cake flour. This cookie isn’t for the faint of heart – it is a big handsome cookie: it is recommended to be served large (I use my large ice-cream scoop), chewy on the inside, with intense chocolate flavors, crispy in the outside, and you get a bite of chocolates in every bite. It is the kind that you would bite into, and immediately want that very cold glass of milk to wash down all of that chocolate. I am definitely stocking my freezer with this cookie now (and you should too!).
New York Times Chocolate Chip Cookies
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 ⅔ cups (8 1/2 ounces) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
2 ½ sticks (1 1/4 cups) unsalted butter
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
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.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
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.
Note: I was able to find chocolate fèves at Whole Foods Market. You can also purchase high-quality chocolate blocks, and chop them rough into disk's sized as a substitute.
Source: New York Times