Crazy Good Chocolate Chips Cookies.
They are Giggantic!!!
Had the recipe for a while now...Here is to Dark Chocolate Chips.
Ultimate Chocolate Chip Cookies - adapted from a recipe by Jacques Torres, et
al.
Makes about 18 cookies
Makes about 18 cookies
These are the cookies that appeared in the July 9, 2008
edition of the New York Times.
They are 4 inches big and close to perfect!
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 bittersweet chocolate chips/disks
Sea salt
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 chips/disks
Sea salt
Method:
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
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.
3. Reduce speed to low, add dry ingredients and mix until
just combined, 5 to 10 seconds.
4. Drop chocolate pieces in and incorporate. (Refrigerate for 3 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 six 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.
7. Sprinkle lightly with sea salt and bake until golden
brown but still soft, 18 to 20 minutes.
8. Transfer sheet to a wire rack for 10 minutes. Eating them
warm is wonderful.
Yes. These are my pictures.
Kiddies JUMPED at them as soon as they came out of the oven.
Also sent some to friends to try.
As yummy as they are, I am just so proud of how they look...Truly Almost Perfect.
Wishing You a Giant Hint of Sweetness Today.
Don't Forget to Share.
No comments:
Post a Comment