So this recipe has been sitting in my "Foodie Topics" box in my email for a while, waiting for me. Mainly because it requires some waiting before you bake and eat them. But now that I have made them, there is no need to make any other chocolate chip cookie recipe. I've adapted it some because:
- I can't help myself
- Iprefer oatmeal and nuts in my CCC
- I can't follow a recipe exactly, where's the fun in that???
From the New York Times...
CHOCOLATE CHIP COOKIES
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
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 chips, disks or fèves, at least 60 percent cacao content
**
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.
Caroleigh's Notes
*I don't add both of the flours, I add regular oatmeal in lieu of one. I pretty sure you could use quick cook, but as I never have that I can't say for sure.
**Add a cup or so of roughly chopped pecans. You will thank me.
*** Must, must, must! This is what gives the cookie it's uniqueness. The flour has time to mellow, the flavors meld and when baked the cookie is more of a caramel flavor (which speaks to the finishing salt, hello? Salted caramel is the IT thing right now... Unless you are bacon, but that's in a post to come...)
**** This recipe doubles easily and freezes wonderfully. I usually make a double batch, let it sit a day or two and then ball them up with my handy cookie scoop and cook a batch and then freeze them. Do it lined up on a cookie sheet and then put in Ziplocs of FoodSaver bags and open t up as needed.
A word on salt...
So this recipe calls for sea salt or fleur de sel. And while that is all fine and good, now that I'm in Portland, there is a shop that specializes in salts. Awesome. when I went there, the lady there recommended the "Bali Rama Pyramid" salt and she said "you must make chocolate chip cookies and put these on top."
Perfect timing.
And they are super cute too! They look like mini Eiffel Towers to me. Tres chic.
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