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Chocolate Chip Cookies

Saturday, June 11, 2011

Recipe adopted from The New York Times (adapted from Jacques Torres).  [Recipe makes (34) 2-ounce cookies].

I've made a decent amount of chocolate chip cookies in my day, and by far, this recipe tops them all.  Now with that said, this recipe tops them all given all of the specifics are followed.  I've tried substituting cake flour for the more common all-purpose flour.  I've reduced the absurd amount of chocolate used.  I've rushed the cooling process by baking them after only a few hours in the refrigerator rather than the minimum 24 hours.  And they just don't turn out.  After many variations, I've accepted the fact that Jacques Torres knows what he's doing when it comes to anything chocolate-related (I guess there's a reason he's known internationally as "Mr. Chocolate").

INGREDIENTS:

2 1/2 sticks unsalted butter, softened but still cool
10 ounces (~1 1/2 cups minus 1 tablespoon) light brown sugar
8 ounces (~1 cup plus 2 tablespoons) sugar
2 large eggs
2 teaspoons vanilla extract

8 1/2 ounces (~1 2/3 cups) cake flour
8 1/2 ounces (~1 2/3 cups) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons Kosher salt

20 ounces (~3 1/3 cups) chocolate chips

DIRECTIONS:

Using a stand mixer, cream the butter and sugars together until light, roughly 5 minutes.  Add the eggs and vanilla and mix until combined.  Sift together the flours, baking soda, baking powder, and salt, and incorporate into the batter.  Lastly, mix in the chocolate chips.  Form the dough into two logs, each with a diameter of 2-inches.  Tightly wrap dough in plastic wrap and store in the refrigerator for 24 to 36 hours.  [Side note:  I know this amount of time may seem extreme, but I've tried making these cookies with no refrigeration, or even after 12 hours in the refrigerator, and the final texture really isn't the same].

Once ready to bake, preheat oven to 350° F.  Cut logs into 2-ounce portions and roll into balls.  Place eight on a lined cookie sheet, and bake in batches until the cookies just begin to brown on top, roughly 16 minutes.  Let rest for 10 minutes on the cookie sheet, and then transfer to a cooling rack for an additional hour before serving.

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