"This is the best CCC ever!" and "A must try!"
It sounds like I am talking more about an Oscar winning film as opposed to the humble chocolate chip cookie.
Ok, ok this I will agree to, this is no ordinary cookie. It's buttery, crispy, chewy and chocolate-y (sp?). I will also agree that you must use the best quality ingredients available.
With these cookies I used Callebaut chocolate chips, milk chocolate discs, Madagascar vanilla and organic free range eggs, oh and Fleur de Sel.
Let me just say I made 4 dozen of these an froze the rest for the protection of my family's waistlines.
New York Times Chocolate Chip Cookie
By: Jacques Torres
2 c minus 2 tbsp cake flour
1 2/3 c bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
1 1/4 c unsalted butter
1 1/4 c light brown sugar
1 c plus 2 tbsp sugar
2 large eggs
2 tsp vanilla extract
1 1/4 lbs bittersweet chocolate disks or fèves, at least 60 percent cacao content
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 12 rounded teaspoon mounds of dough 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, 9 - 11 minutes. Transfer sheet to a wire rack for 10 minutes.