Chocolate Heaven

Nancy, Molly's mom, has been dying to make a specific chocolate chip cookie recipe from The New York Times since it was first published with an article about crafting the ultimate cookie July 2008. The recipe has been re-published, critiqued, and commented on all over the Blogosphere since then. Today, I simply want to tell you that these cookies are delicious.

You really can't take any shortcuts on ingredients or steps. The one change I made was to the size of the cookie and the baking time. I just didn't think it was necessary to make a 5-inch cookie to get the crunchy exterior and chewy interior of the perfect chocolate chip cookie. A heaping teaspoon of dough yields a cookie with the same result. Zucchini & Vine carries the necessary dark chocolate chips and sea salt for the recipe; these really finish the cookies so don't swap them out for something cheaper or more accessible!!! And of course, enjoy with a cold glass of milk.





2 cups minus 2 tablespoons cake flour
1 2/3 cups 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 light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 pound bittersweet chocolate 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, 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.

3. 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.

4. 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.

5. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

6. Scoop heaping teaspoons of dough onto baking sheet Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 to 16 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.


And because it's "Baking with Eric" here on the blog, I'll share a photo of my behind the scenes process...





____________________
Eric
Eric Lovelin Photography