I love cookies. Can never have enough. I'm always looking for the best chocolate chip cookie recipe.
From My Baking Addiction, I caught this New York Times Chocolate Chip Cookie post and was immediately sold! The cookie looked like it had what I was looking for: crispy edges, gooy chocolate pieces, and a soft chewy center.
I didn't have any bread flour, so I used a mixture of cake flour and all purpose.
I was surprised that this dough had to sit over night, lacking in patients, I cooked two for flavor testing, of course, and the rest tucked deep in the fridge, out of site, as to not tempt picking!
10/10 in flavor!!!! Very very good cookie flavor. However, my cookies did flattened a bit, which I'm sure was due to the lack of bread flour.
Oh wow, getting back to flavor, the dough it self is sooo irresistible! I can't stop picking! Yum yum yum!!!
These can easily be frozen as dough or cookie.
1. Roll dough into cookie ball size, fill up your zip-lock bag, label, date and store it in the freezer till you want to bring them out.
Will need about 30minutes to defrost.
2. Sometimes I dislike waiting for dessert, So, go ahead of bake your cookie batch, cool them down completely and then place in your zip-lock bags, between each cookie lay a small square of parchment paper to keep from sticking together and store them until you want to have a cookie. Just pull one out and let it come to room temp.
 |
| Over cooked cookie! |
-Do Not Over Cook! These are a slightly undercooked cookie, once out of the oven, they keep hardening.
-These cookies really grow as well. For a normal sized cookie measuring out a Tbps size is more than enough. at 1/4 cup balls, main came out HUGE! No complains here! ;-)
New York Times Chocolate Chip Cookie
Found at: New York Times & My Baking Addiction
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 (I used dry brown cane sugar)
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 pounds bittersweet disks or fèves, at least 60 percent cacao content (see note below)
*Sea salt (sometimes I add this, sometimes, I don’t)
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 (I used dry brown cane sugar)
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 pounds bittersweet disks or fèves, at least 60 percent cacao content (see note below)
*Sea salt (sometimes I add this, sometimes, I don’t)
Directions
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. 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. 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. Set aside.
4. Scoop 6 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. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 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.
Over cooked Cookies:
Still great in flavor, but so much in appearance. Thinking about lightly grinding these to make a cookie crust?
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. 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. 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. Set aside.
4. Scoop 6 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. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 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.
Over cooked Cookies:
Still great in flavor, but so much in appearance. Thinking about lightly grinding these to make a cookie crust?
0 comments:
Post a Comment