nyt chocolate chip cookie
At least seven people mentioned this recipe to me before I got around to making it. The New York Times did an article on the best chocolate chip cookie, and this is their final recipe. What sold me on it? Sea salt.
I think what put a lot of people off making this is that the dough must sit for 12-36 hours. When people want cookies, they want them now. It's hard enough to wait the helf-hour to an hour it takes to make regular cookies. Who thinks of wanting cookies 36 hours ahead of time? I think that this is probably also one of the reasons that more people don't make bread: the rising time. When you realize that you want bread with dinner, you don't usually have five hours until then to put it together. But I digress.
I made these for a trip to a music festival at pemberton, in canada. An eight hour drive plus two days of camping seemed to me an excellent excuse for cookies, and as I was unemployed I had the time in advance to make them and let the dough sit for its 36 hour siesta. The cookies that this recipe makes are indeed huge and delicious. It's hard to finish a whole one on your own, but the variety of textures that the large cookie yields is worth the effort. Crisp on the outside and soft in the middle, it's every kind of cookie at once. And the salt on the top sets off the sweet flavors and prevents the whole thing from being overwhelming. It's the perfect complexity. Really, it's all about the salt.
Chocolate Chip Cookies
Adapted from Jacques Torres
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
(I used all all-purpose flour, to no ill effect)
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
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.