31 Aug 2011

Best Chocolate Chip Cookies

My cousin Aisha, shared this recipe that had been uploaded on some website. She swore by it and that was enough to make me give it a try. The results? They were superb!!! Kim couldn't stop eating them, Tooh my neighbour who swears off anything sweet gobbled them up, and the kids loved them. So here's the recipe for you to try at home.

Best Chocolate Chip Cookie

New York Times Chocolate Chip Cookies

Adapted from Jacques Torres

Yield: 4 dozen

2 cups minus 2 tablespoons (8 1/2 oz) cake flour

1 2/3 cup (8 1/2 oz) bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 oz) light brown sugar

1 cup plus 2 tbsps (8 oz) granulated sugar

2 large eggs

2 tsps vanilla extract

1 1/4 lbs bittersweet chocolate disks or feves, at least 60% cacao content)

Sea salt (your best)

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

I hope you will find that these are the best chocolate chip cookies, I have had several batches of these, I really find for me, these are the best chocolate chip cookies ever.

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