Monday, March 26, 2012

Bakery-Style Cookies: Some Patience Required

If you've been online at all during the past year or so, then I'd be willing to bet that you've seen at least three different bloggers posting about the New York Times Chocolate Chip Cookie recipe. When you read through the accompanying article, you can't help but want to drive to your nearest bakery for a gigantic cookie. After seeing so many posts about these cookies, I finally broke down and made them myself!

The recipe states the yield as 18 large cookies, but I ended up with 19, even though I weighed out my scoops using my kitchen scale. I also couldn't find any chocolate wafers, so I chose to use two bags of Ghirardelli 60% cacao chocolate chips instead and loved the results.

I found the cookies to be super sweet, but they got some positive reviews from everyone who got one! They really are giant- almost as big as my hand- but don't let that stop you! You can always share (or save the other half for later ;) ). As for the long wait time? It's a very long 24 hours, but definitely worth the wait!

Here's the go out and bake these!

New York Times Chocolate Chip Cookies
yield: about 18 very large cookies
time: 45 minutes (per batch), plus 24-hr chill time

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, at least 60 percent cacao content*
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. 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.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. 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. (and a tall glass of milk!)

*As I mentioned above, I used two 10-ounce bags of Ghirardelli 60% cacao chocolate chips, and I loved the way they turned out.

original source: article and recipe

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