Jun 11, 2012

eat your heart out: chocolate chip cookies!

I found this recipe in one of the blogs I read and it caught my eye because of the title of the post: “The only chocolate chip cookie I will ever need to know how to make for the rest of my life” haha.

I had to try it out and these cookies came out delicious!
The recipe is very easy to follow, the only negative would be the refrigeration time of the cookie dough - the recommended refrigeration time is 36 hours! (though Kate, the blogger of "For Me, For You", says after 4 hours works well too.)
I refrigerated my cookie dough for about 30 hours, but I didn't mind the waiting at all.
The cookies stayed big and soft for days and it was a treat for days. :)

Chocolate Chip Cookies!

    •    2 cups minus 2 Tbsp. (8 ½ oz.) cake flour
    •    1 2/3 cups (8 ½ oz.) bread flour
    •    1 ¼ tsp. baking soda
    •    1 ½ tsp. baking powder
    •    1 ½ tsp. coarse salt, such as kosher
    •    2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
    •    1 ¼ cups (10 oz.) light brown sugar
    •    1 cup plus 2 Tbsp. (8 oz.) granulated sugar
    •    2 large eggs
    •    2 tsp. vanilla extract
    •    1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such     

          as Ghirardelli
    •    Sea salt or kosher salt for garnishing

1. Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined.

3. Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours.

4. When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat. Using a standard-size ice cream scoop, scoop  dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.

 Happy eating!!
(go Kings, hopefully 6 is their lucky number!!)

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