Sunday, August 18, 2013
Saturday, August 10, 2013
Wednesday, February 17, 2010
Sunday, December 13, 2009
Chocolate Chip Cookies
Adapted from Jacques Torres
New York Times July 9, 2008
Time 45 minutes - Chill time 24 hours
2 cups minus 2T (8.5 ounces) cake flour
1 2/3 cups (8.5 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons corse salt
2 1/2 sticks unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2T (8 ounces) granulated sugar
2 large eggs
1 teaspoons natural vanilla extract
1 1/4 pound bittersweet chocolate disks or feves,
at least 60% cacao ( I used about 14 ounces)
- 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 and creamy, about 5 minutes.
- Add eggs one at a time. Mixing well after each addition.
- Stir in vanilla
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop in chocolate pieces and incorporate with wooden spoon as to not break the chocolate.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line baking sheet with parchment paper or non stick backing mat.
- Scoop generous golf ball size mounds onto baking sheet, making sure to turn horizontally any chocolate pieces that may be poking up.
- Sprinkle lightly with sea salt.
- Bake until golden brown, about 16-20 minutes.
- Transfer to wire rack for 10 minutes.