Tuesday, September 16, 2008

The best chocolate chip cookie

I really think warm chocolate chip cookies are the best dessert out there. Don't get me wrong, sometimes I'd rather have a fresh strawberry pie or a smooth and rich cheesecake, but I am always up for a chocolate chip cookie. The New York Times has a great article about this classic cookie. Read it here.

I, like my family before me, have always been a follower of the classic Toll House recipe. But I think I'll give this one a try, especially the tips on how to make them.

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.


Alisa said...

Do you think it's better to use butter or crisco? I like the taste of butter better than the butter-flavored crisco, but then my cookies lose shape and run all over the place. Right now I'm experimenting with 1/2 butter and 1/2 butter-flavored crsico, and I think it's a good compromise.

Shell said...

Cool tips, my cookies are always sadly flat. I've never considered Alisa's tip either, I'll have to try it! P.S. I tagged you, go to my blog and check it out.

David and Shelly said...

I'm gonna try this one. Any good banana bread recipes out there? I have lots of recipes in cookbooks but there are not all created equally and I always have a heck of a time.

chelse said...

wow that seems like a lot of work for cookies! you'll have to make them and tell me if it's really worth it!

Julie said...

I'll have to try it, as well! I've been using the same compromise as Alisa, because my cookies are always flat.