Ever since I was old enough to use the stove, I have made (literally) hundreds of types of cookies. Thankfully, I have had more hits than misses. One of my standbys is, not surprisingly, chocolate chip. Nothing too fancy, the Nestle Toll House recipe on the back of the chocolate chip bag is easy and delicious. Until recently, they were my chocolate chip recipe of choice.
Until I stumbled across these fantastically wonderful rounds of bliss via Pinterest. Originally from The New York Times, I have made these cookies twice and they are a-ma-zing. I decided to post them on this here blog so I could always find the recipe and ingredients... even when I am not at home with my recipe binder.
This recipe uses both bread flour and cake flour, but not all purpose flour. Bread flour has gluten, which baking experts can talk about if you're interested. Cake flour is more powdery and light. Together, they work wonders.
Room Temperature Ingredients
Butter takes 30-45 minutes to reach this state. Do not leave it out all day and let it get mushy or melted
Eggs are also 30-45 min, but I sometimes use this trick: place eggs in a bowl of warm (not hot!) water for 5-10 minutes.
60% cacao chips. I have not yet found discs (original recipe suggestion) but Ghirardelli's chips are ginormous and work in a similar fashion. My local Publix carries large Nestle's dark chocolate chips for less money than Ghirardelli, which are also quality. DO NOT BUY REGULAR CHOCOLATE CHIPS PLEASE
Chilling the Dough
Fridge time lets the dough rest (like when you bake bread) and also lets the butter and eggs mix into the dry ingredients completely. Different folks say different amounts of time is best. The first time I made these cookies I waited about 48 hours. They were amazing. This time, 72. Also amazing. Significantly so? Not in my opinion. I have heard 24 hours is fine. Bottom line: You do no have to wait 3 days!
Ice Cream Scoop
But Jules! You are talking about cookies, not ice cream. Yes, but an ice cream scoop yields the perfect size dough ball. And it's consistent. You will thank me later. (If you do not have an ice cream scoop (to which I say SNAP! How do you live?) you may use a 1/3 cup until you are able to buy the most essential kitchen utensil known to mankind). These are not tiny cookies. They are not supposed to be! Enjoy.
Sprinkle this on top of the cookie balls before baking. Do not be shy. You will love the sweet/salty euphoria you experience later.
Do Not Over Bake
I repeat. Do Not Over Bake. They will keep cooking as they cool. They will be soft and delicious but you will not be eating raw dough.
The RecipeI have a digital kitchen scale because I am a nerd. I weigh everything, but good old fashioned measuring cups will be just fine.
2 cups minus 2 Tbsp. (8 ½ oz.) cake flour
1 2/3 cups (8 ½ oz.) bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs, room temperature
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks-- preferably about 60% cacao content (Ghirardelli)
Sea salt or kosher salt for garnishing
Milk! (to drink when they're ready)