July 4, 2012

A+ chocolate chip cookies


i've been on a total baking kick since i've been back from college. when i found these cookies on pinterest, i just had to try them. these really are the best cookies i have ever made. they take a lot of chocolate. i mean a lot! i didn't take any pictures of the finished cookies but they cooked flatter than expected (which is a pet peeve of mine) but they were so good that it was easily overlooked. the original recipe is from the New York Times and can be found here. enjoy and bon appetit.

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.

mikky said...

Hi Hayley,

You had my mouth watering from the title of your post! I will definitely have to try making these. From the look of that cookie dough I will probably be nibbling on some, so I may just have to double the batch.:) Thanks for stopping by my blog. I love discovering new blogs, so it is a treat to see yours.


Benlovesting said...

That looks so good!

Katrina Robles said...

I've really learned to genuinely enjoy your blog. Love.
I am now following. looking forward!


Katrina Robles said...
This comment has been removed by the author.
The Students Wife said...

I seriously have a craving now!!! that looks so good!!
I"m your newest follower :)

followme@ www.studentswife.com

jessica said...

YUM! I used to have a friend in high school that made the best homemade chocolate chip cookies! I never got the recipe but maybe this will be close! Looks so yummy!

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