Sometimes, you have to try something different. Everyone loves a chocolate chip cookie and my husband is no different. I got this recipe from my sister-in-law and these are so so good. It's a Jacque Torres recipe, how could you even go wrong? The salt really brings out the bittersweet chocolate and the cake flour makes the cookie nice and soft.
Ingredients
2 cups minus 2 tbsp cake flour
1 2/3 cups bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
2 1/2 sticks unsalted butter
1 1/4 cup light brown sugar
1 cup plus 2 extra tbsp granulated sugar
2 large eggs
2 tsp natural vanilla extract
1. Sift flours, baking soda, baking powder, and salt in 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.
2 cups minus 2 tbsp cake flour
1 2/3 cups bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
2 1/2 sticks unsalted butter
1 1/4 cup light brown sugar
1 cup plus 2 extra tbsp granulated sugar
2 large eggs
2 tsp natural vanilla extract
1 1/4 pound bittersweet chocolate disks (at least 60% cacao content)
sea salt1. Sift flours, baking soda, baking powder, and salt in 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 2 ounce mounds of dough (about 1/3 cup) 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, pressing the salt into the cookie so it sticks, 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.
The one change I made to the recipe is the cookie size. I use 2 oz. balls of dough versus the suggested 3.5 oz. Be careful how much you salt each cookie, I find that being diligent and careful with the salt is the only way to go because you want all the cookies to be uniform with the correct amount of salt. I wouldn't salt much more than the picture above. Try this cookie for something a little different.
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