Perfection? Hint: It’s Warm and Has a Secret
"The New York Times had an interesting article on the Perfect Chocolate Chip Cookie.
Here are some tips they shared for the perfect cookie:
* Let the dough rest for 36 hours. This allows all of the ingredients to soak into the liquid to get a drier dough which makes for a better cookie.
* Make the cookies about 6 inches. Larger cookies have a more robust flavor because the outer edge and center have different flavors.
* Good quality chocolate."
Chocolate Chip Cookies
Adapted from Jacques Torres
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 ½ ounces) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 1/2 teaspoons coarse salt
2 ½ sticks (1 ¼ cups) unsalted butter
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate disks or feves, at least 60 percent cacao content
Sea salt
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, 1 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.
When ready to bake, preheat oven to 350 F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop six 3 ½ -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. Makes 18 (5-inch) cookies.
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