Yummy note: I came across this chocolate chip cookie recipe the other night in a search for a crispy, yet chewy soft cookie and this is what I found. It really does fit everything I look for in a cookie. I love this recipe, it is my new cookie recipe I try and go back to each time now.
What's different that I noticed with this recipe compared to any of my other standard cookie recipes, is that it called for a combination of cake and bread flours. This is what I've kinda found out from little bit of research, that a cake flour has lower protein in it and it doesn't absorb as much liquid, lending to a a more pale and puffier cookie, as it leaves more room for steam from the extra liquid. However, a bread flour will soak up more liquid creating a darker or golder looking and crisper cookie. So experiment with the flours as you wish, but I thought that was a cool tip to learn about the different types of flours out there.
By the way, note that this recipe wants you to wait for like a day or so for the flavors to intensify in the cookie dough, but if you are like me and can't wait or maybe don't have the time, they are pretty tasty even right after you make them just in case you can't stand the wait. ;)
Ingredients:
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 chocolate pieces (60 percent cacao content - bittersweet or semi-sweet is nicest flavor)
Sea salt, optional
I used a kitchen scale during this too as it was pretty easy to just pour it all in according to the weights...
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. In another bowl, cream butter and sugars together until very light/fluffy-like. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
3. Next, add dry ingredients and mix until just combined. Add in chocolate pieces. 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. Scoop dough roughly the size of golf balls, or smaller if you'd like, onto baking sheet. *Optional, sprinkle lightly with sea salt.
2. In another bowl, cream butter and sugars together until very light/fluffy-like. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
3. Next, add dry ingredients and mix until just combined. Add in chocolate pieces. 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. Scoop dough roughly the size of golf balls, or smaller if you'd like, onto baking sheet. *Optional, sprinkle lightly with sea salt.
4. Bake until golden brown but still a little soft, checking after about 18 minutes. Transfer sheet to a wire rack for 10 minutes for the cookies to continue setting up, and then place cookies onto another rack to cool.
Original recipe found here:
http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1&ref=dining
Original recipe found here:
http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1&ref=dining
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