Wednesday, January 14, 2015

chocolate chip cookies

Seems I haven't posted a chocolate chip cookie recipe in a while. So this is the Jacques Torres/New York Times recipe I'm currently using! This one uses both cake and bread flour and needs to chill for 24 hours before being bakes, so plan ahead, or keep the portioned dough balls in the freezer for when the craving strikes!

I make my cookies smaller, 2-3 tbsp of dough per cookie, and this recipe yields 4.5 doz. For softer cookies, bake in a 350 F oven for 12 minutes. For a crisper cookie outside with a chewy center, bakes for 12 minutes at 375 F. They get nice and golden brown at this temperature too!

Chocolate chip cookies

An altered version of a recipe by The New York Times adapted from Jacques Torres

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
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 vanilla extract
1 pound bittersweet chocolate chips

Sift flours, baking powder, baking soda, salt into a large bowl; set aside.
Using a mixer fitted with the 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.
Drop chocolate pieces in and incorporate them without breaking them.
Scoop cookies into 2-3 tablespoons balls, 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.
When ready to bake, preheat oven to 350F degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
Place 12 mounds of dough onto baking sheet and bake until pale golden brown but still soft, 12 minutes.