Friday, August 15, 2008

ISO the perfect Chocolate Chip Cookie

I love baking. I can cook as well as the next suburban mother but it's baking that really floats my boat. My mother and I baked together during my childhood and I'm sure she baked with her mother during her own Southern childhood.

Chocolate chip cookies are a staple in our house. About a year ago Eldest Daughter came home from school raving about the chocolate chip cookies a classmate brought for his birthday. I tracked down the mommy and the recipe, which turned out to be the old Fanny Farmer one. It was good, too, but not all that different from the gold standard, Tollhouse.

When I came across this recipe on Orangette, I knew I had to try it. The recipe really is a tease. You make the dough one day then allow it to rest for 24 hours before baking it. (What percentage of the dough is actually left by then, do you think?!)

The cookies were good; the pinks and their friends verified this poolside last night. They were very different than the original Tollhouse chocolate chip cookie, however. Lighter. With more leavening.

Here's the recipe:

Chocolate Chip Cookies

Adapted from The New York Times, David Leite and Jacques Torres
  • 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
  • 2 tsp. vanilla extract
  • 1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
  • Sea salt, such as Maldon

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed.

Reduce the mixer speed to low; then add dry ingredients, and mix until just combined.

Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.

When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.Using a standard-size ice cream scoop, scoop six mounds of dough onto the baking sheet, making sure to space them evenly.

Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.


Polka Dot Moon said...

Mmmmmmm! Sounds delicious. Cookies are probably not good for my post Jillian waistline :)

Thom Singer said...

There is not way that dough would last overnight. Raw cookie dough in the fridge would be far too tempting.