I have a couple of chocolate cookie recipes that are at the top of my to-bake list, I am still searching for the best recipe though. I found this New York Times Chocolate Chip Cookie that said to have taken the blogging world by storm about 2 years ago (as mentioned in My Baking Addiction). This recipe was published in The New York Times Dining & Wine section on July 9, 2008.
If you google, you will find that this cookie received rave reviews. What makes these cookies so unique? The recipe uses a combination of cake flour and bread flour and the dough needs to be rested in the fridge for 24-36-72 hours. I’m not kidding, the dough has to chilled for at least 24 hours and possibly chill up to 72 hours. This is the first time ever that I am committed to bake something that requires such a long maintenance time in marinating the dough. Worth it or not? Read on….
Here are the spoonfuls of dropped dough placed in the container ready to be chilled.
60 hours later, the cookies are baked and ready to be consumed. These cookies are about 2” in size.
These are the larger ones, about 3.5” in size
These cookies are crispy at the edges and soft and chewy in the centre. If you leave the soft and chewy parts in the mouth, it softens and melts-away in less than 10 seconds. I’ve cut down on the sugar amount and it tasted just right for my family. It tasted so great and I must say the soft chewy cookie recipe posted earlier cannot beat this New York Times Chocolate Chip Cookie. These NYT chocolate cookies are incredibly good. Worth it!
Am submitting this post to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted.
This recipe is adapted from My Baking Addiction
Yield : 96 pcs of 2” and 4 pcs of 3.5”
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 ( I use 280g )
1 1/4 cups (10 ounces) light brown sugar ( I cut down to 1 cup )
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 (I use chocolate chip)
Sea salt (I omitted)
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.
( I wrap the dough with plastic wrap and chill for 24 hours. Bring it to soften at room temperature. Once the dough is soft enough to manage, I scoop the dough using teaspoon and further chill the drop dough for another 36 hours )
3. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
( I bake at 180 degrees C )
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.
( Place the drop dough on the pan lined with parchment paper. I omitted sea salt. I bake at 180 degree C for 12-14 minutes for 2” size cookie and 15 minutes for 3.5” size cookie. However, baking time may vary accordingly due to different oven settings, models…etc)