Thursday, November 10, 2011
Anybody out there? I know it has been months since my last blog update but I promise I have good reason. On September 26th our beautiful baby girl was born and she has kept me quite busy and out of the kitchen.
Although, I have had time to watch a lot of day time TV while on maternity leave. Not much else can be done while changing diapers, feeding a newborn, and trying to get her to nap. During one of my TV marathons I caught an episode of the chew on ABC where Mr. Chocolate himself, Jacques Torres', was revealing the recipe to his beloved chocolate chip cookie. As soon as I saw the large chocolate chunks and the finish of sea salt I knew I had to make them as soon as possible.
These have quickly become a favorite in our household and also of all our visitors; as I immediately make them try one upon arrival.
I will say these are not as simple to throw together as the typical tollhouse cookie (because this dough must rest over night) but if you are a fan of salty sweet snacks and a chewy cookie, the recipe is worth the wait.
The secret to this cookie is the the combination of the cake and bread flour which gives it a great texture. Plus the large chunks of high quality chocolate can't hurt.
So, have I sold you on this cookie? I sure hope so!
- Jacques Torres' Chocolate Chip Cookies
Yield approximately 18 cookies
Source: thechew.com
- 2 c minus to 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 brown sugar
- 1 c plus 2 tbsp Granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/4 lbs bittersweet chocolate
sea salt for garnish
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.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 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.
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3 comments:
congrats on your baby girl! This cookie looks delicious!
No lie, I just shook down my pastry chef friend for the same recipe. These are amazing!!!
Caught this episode too...on the show he used the big disc like chocolate...is it still bittersweet and have you tried them that way?
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