Thursday, July 10, 2008

They're good!!
















Comments: The chilled dough isn't as easy to scoop. They take longer to bake. I like the sea salt on the top. They are bigger than my usual chocolate chip cookies. I don't like waiting 24-36 hours for the dough to chill. But, they are good! I've got two tins worth to take to work tomorrow.


The recipe: Chocolate Chip Cookies (from the New York Times, July 9, 2008)

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

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 disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

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. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

9 comments:

Leslie said...

That looks good. I"m going to gain weight reading your blog. Your last food entry made me buy Mother's Frosted Animal Cookies (Red White and Blue).

So do you have th elink to the recipe?

Kim said...

Ellen,
You simply have the best blog ever. I just spent a while catching up and I just think you are awesome. Thanks for the pick-me-up. You are all that America should be!

Diana said...

Just tasted one of these cookies and they are dee-lish! Way to go, Ellen!

Unknown said...

If I don't live in the greater Boston area or work at MIT, how can I gain access to the magical TINS? do they appear on my doorstep if I say the magic words? Do the tins ever include Grandma's RAISIN FILLED COOKIES?!!! my 'made at midnight' stuff last night was embroidery..can we swap goodies?!!!
julie

African Kelli said...

Dang it. How I wish I was one of your coworkers right this moment!
I did a chocolate and wine tasting in South Africa last summer and one of the chocolates was dusted with salt. It was such an interesting blend of flavor.

Amy D said...

Yum!!! I've never heard of the salt on top thing, but maybe we'll have to give these a try to see what it's like. Thanks!

Anonymous said...

Hmmm. I don't know about all this waiting and sprinkling. IMHO, if a chocolate chip cookie cannot be made within 30 minutes, it's just not worth making.

Unless someone else were to go through the trouble to make these for me....

Wendster said...

They look delish!

klap said...

sea salt on top?!!? I guess it's like chocolate dipped pretzels, right!?!? will have to try that!!