Thursday, December 17, 2009

The Ultimate Chocolate Chip Cookie


I am always on the lookout for a good looking chocolate chip recipe. I bake cookies as gifts for friends & relatives every year. But, I rarely have them done in time for the kid's last day of school, before the holiday break. I wanted to bring cookies into their teachers & these jumbo, delicious cookies seemed like the perfect thing. Both their teachers have little kids & I know that the whole family will enjoy these.
The dough for this recipe needs to chill for 24-48 hours before baking. This step helps the flour absorb the egg & makes for their amazing consistency. So, plan accordingly when making the dough. It can also be kept in the fridge for 3 days. Which is great if you'd like to bake them as you need them.
For precise measuring, I used a scale. But, if you don't have one, the traditional measurements are given as well.

Into a large mixing bowl, sift 2 cups minus 2 tablespoons {8 1/2 ounces} cake flour, 1 2/3 cup {8 1/2 ounces} bread flour, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, & 1 1/2 teaspoons coarse salt. Set aside. In the bowl of an electric mixer, fitted with a paddle attachment, add 2 1/2 sticks {1 1/4 cups} of softened, unsalted butter.

To the butter, add 1 1/4 cups {10 ounces} light brown sugar & 1 cup plus 2 tablespoons {8 ounces} granulated sugar.

Beat until the mixture is very light & fluffy {about 5 minutes}.

Add in 2 eggs, one at a time & beat until blended after each addition. Mix in 2 teaspoons of vanilla extract.

Add in the dry ingredients & beat until just combined {about 5-10 seconds}. Remove the bowl from the mixer & stir in 1 1/4 pounds of good quality bittersweet chocolate chips. You can also use coarsely chopped chocolate, or large chocolate chunks.

If you need your mixer bowl for something else, like I did...transfer the dough to a bowl, or plastic container. Or, simply keep it in the mixing bowl.

Press some plastic wrap over the surface of the dough, cover well & refrigerate for 24-48 hours.
When ready to bake preheat the oven to 350 degrees & line a cookie sheet with parchment paper, or a silicone baking liner. Scoop the dough out in large 3 1/2 ounce mounds {about 1/3 cup each}. Place on the baking sheet & give them plenty of room. I recommend cooking 4-6 at a time. Sprinkle them with some sea salt & bake for 18-20 minutes, or until the edges are golden brown. Rotate the pans halfway through the cooking time, for even browning.

Remove from the oven & let them cool for 5 minutes, before removing to a cooling rack. Eat warm from the oven,

or stack them up, wrap in a cellophane bag with a pretty bow & give to your special someone.

The Ultimate Chocolate Chip Cookie

Adapted from Jacques Torres, via the NY Times
Makes about 1 1/2 dozen 5" cookies

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, softened
1 1/4 cups {10 ounces} light brown sugar
1 cup plus 2 tablespoons {8 ounces} granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds best quality bittersweet chocolate disks, or chips
Sea salt

Into a large mixing bowl, sift the flours, baking soda, baking powder & salt. Set aside.
In the bowl of an electric mixer, fitted with a paddle attachment, blend the butter & sugars until very light & fluffy {about 5 minutes}. Add the eggs, one at a time, mixing well after each. Mix in the vanilla.
Add in the dry ingredients & beat until just combined {about 5-10 seconds}. Remove the bowl from the mixer & using a wooden spoon, stir in the chocolate. Press some plastic wrap against the surface of the dough & chill for 24-48 hours. Dough may be used in batches & kept in the refrigerator for 3 days.
When ready to bake, preheat the oven to 350 degrees. Line a cookie sheet with parchment paper, or a silicone baking liner.
Scoop the dough out by 3 1/2 ounce mounds {about a 1/3 cup} & place on the baking sheet, leaving plenty of room between them. Sprinkle them with some sea salt. Bake 4-6 cookies at a time, for 18-20 minutes, or until the edges are golden brown. Rotate the pan halfway through the cooking time, for even browning. Let the cookies cool for 5 minutes before removing to a cooling rack.

* I recommend using Valrhona chocolate fèves, available at Whole Foods, or Ghirardelli 60% cacao premium chips.
Click here for the printable recipe.

8 comments:

MaryMoh said...

These chocolate chip cookies look awesome. They are always my favourite. Wish I can have some now to go with my cup of hot coffee....mmmm. Thanks for sharing.

Whisk-At-Hand said...

These are so good! I found the recipe a few months ago on NYTimes website and haven't made any other type of chocolate chip cookie since! I love you step by step pictures!

Anonymous said...

I just found your blog through foodgawker. I love the step by step photos. They give me an idea of what to look for. The lighting in your chocolate chip cookie photos is terrific.

Becki said...

These look amazing!! I just made them and they are baking right now. The dough is amazing, the baked version must be even better. I can't wait to try them!!

I just started a food blog but can't seem to get my photos of food to look as good as yours do... if I may ask, what kind of camera do you use?

Lauren H. said...

Well the dough is in the fridge...but fyi Katie, your directions omit the step to add the dry ingredients although it's in the directions with the pictures. I missed it, so had to mix it all with the chips in the dough. I'm sure they will still be delicious, but will have to wait until tomorrow to find out! xo L.

kate said...

Lauren-
Thanks for the heads up on the typo. I'll go fix that!
They should be fine. Luckily, cookie dough is pretty forgiving when it comes to stuff like that.
Hope they taste delicious tomorrow!

Laura said...

LOVE these cookies! I only had all purpose flour so I used it and they turned out amazing!

Maris said...

These look unreal. I would make them right now...but then I would probably eat them right now!

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