Chocolate Chip Cookies!
Now that I have your attention, prepare yourself for the best darn cookies you've ever had
I would like to begin by posing a simple and honest question. Who doesn’t enjoy chocolate chip cookies? I’m assuming that someone has yet to exclaim, “Me! Yes, in fact do NOT thoroughly enjoy the sweet, sweet taste of a chocolate chip cookie”. Because I think we all know that such a statement would be a farce and/or fallacy. Everybody loves chocolate chip cookies! It’s one of those comforting foods that gives you pause and reminds you of the good ol’ days of childhood when you would sit with a large pile of those bad boys, dunking them oh so carefully into a well placed glass of milk, and shoveling them down one by one.
Well, here is some wonderfully spectacular news. I do believe that I have found one of the most wonderful chocolate chip cookie recipes known to humanity itself! Of course, that statement might be somewhat (perhaps) exaggerated…but you know what I mean. These cookies are darn delicious. I found the recipe on several websites, one including the New York Times, and they all agree that these cookies are simply the cat’s whiskers. There are a few key areas of the recipe that most likely make these cookies different than your average cookie, which I shall of course outline for you.
1. The different kinds of flour: This recipe utilizes both cake flour and bread flour, no AP! This is likely what helps to give the cookies their spectacular texture.
2. The chocolate: Really, please don’t skimp yourself in this area. This recipe calls for coarsely chopped bittersweet chocolate, which you should chop yourself. No need for chocolate chips here.
3. The Resting Period: The New York Times version of the recipe recommends that you let the cookie dough “rest” by storing it in the refrigerator overnight. This doesn’t have anything to do with how they will taste, but has everything to do with their texture the next day. This step is totally optional but I think it makes a difference.
Jacques Torres’ Secret Chocolate Chip Cookies (I cut the recipe in half and it was more than enough)
- 1 pound unsalted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
- 2 pounds bittersweet chocolate, coarsely chopped
- Preheat your over to 350 degrees and line baking sheets with parchment paper
- In the bowl of an electric mixer fitted with the paddle attachment (sidebar: I do not have a standing mixer and used a hand mixer for everything. It works, but the standing mixer would have been much easier.) cream together the butter and sugars.
- Add the eggs one at a time, making sure to mix well after each addition
- Reduce the speed of the mixer to low and add both flours, salt, baking powder, baking soda, vanilla and chocolate (if you are using a hand mixer, mix everything together EXCEPT the chocolate and fold it in at the end.)
- Using either a scoop or your hands, form the dough into balls, setting them about 2 inches apart.
- Bake for about 15 minutes for smaller cookies or 20 minutes for larger cookies
- Let cool (if you can wait that long, just try not to sear your tongue) completely.