Friday, July 15, 2011

chocolate chip cookies





See the little sprinkles of my sea salt?


Everyone's heard of the NY times Jacques Torres recipe, right?? Me too! I had just never had the oomph to go get that bread flour and the cake flour it asks for (everyone says is the secret to his recipe). But tis the summer. As a student/ graduate/ teacher, summer is.... "Wweeeee~~!!!"

I finally bought some bread/cake flour and then made these with that 36 hour waiting period that is ALSO the secret. The reason for my baking these were for me to give to my committee members as they evaluated my thesis and decide whether or not I am worth graduating. They said the cookies were delicious! aaand I passed. win win. I also gave a stack of them to my ex-work place. This stack spent some good amount of time in my HOT car, so it almost tasted right out of the oven! Divine. One thing I did not get for these special cookies were that special Chocolate disks that JT uses. I just chopped up some assorted chocolate bars from my fancy grocery store.

These are truly amazing.

recipe from the NYtimes.

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.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.


I made mine smaller than he suggested, so baking time was more like 15 min.


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