Do you need something delicious to make this weekend? I would like to introduce you to my favorite new chocolate chip cookie! It’s so hard for me to settle on a “favorite” recipe for anything. Sometimes it just depends on my mood or how much time I want to spend. Really, I don’t know that I have ever made a chocolate chip cookie that wasn’t at least worthy of eating. This recipe however, is exceptional. They have the best flavor and texture…so yummy! They are a little bit more “work” in that they require bread and cake flour, which one doesn’t always have on hand. They are worth the extra effort! My husband even liked these and he isn’t a cookie lover at all (don’t ask me how that is possible!). The measurements in this recipe are also a little particular. While not necessary, a food scale is really helpful. A scale makes measuring quick and easy and you know your ingredients will be exact. I use my scale often and it’s a great kitchen tool to have on hand…and don’t these look worth it!
Chocolate Chip Cookies ~ Bakery Style
- 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
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds bittersweet chocolate disks or fèves, 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, 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 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. Eat warm, with a big napkin.
*You can find chocolate disks at King Arthur Flour. Trader Joe’s sells semi-sweet callets that we buy all the time, here is a picture of them. For this batch of cookies I used what I had on had which was Ghirardelli 60% Cacao Bittersweet Chips. I think the thing to remember with chocolate is that better quality will produce tastier results. I just like to balance in cost and ease of procurement as well.
**The recipe calls for a refrigeration time. I, however, have no self-dicipline (at least not when it comes to cookies) so I made one pan right away and refrigerated the rest. The refrigerated batch did seem to get elevated to a whole new level but the first pan we made got gobbled up in no time too;-) I will leave refrigeration time to your discretion. I will say that I love making cookies in fresh batches. What’s better than a warm fresh-out-of-the-oven chocolate chip cookie?!
Source: David Leite via The Essential New York Times Cookbook.