The perfect Chocolate Chip cookie9:04 AM
My sister is an amazing cook and baker. She started a blog a couple of years ago to keep track of all of her favorite recipes. She calls it Rozlynn's Homemade Goodness. She never puts up a recipe she hasn't successfully made and isn't amazingly delicious.
Last night for our traditional Sunday dessert we had New York Times Chocolate Chip cookies. I originally got this recipe off of my sister's cooking blog and now it's my husband's favorite.
-mixture of regular flour and cake flour
Also, I always use un-salted butter for cookies, but all I had was salted. So if this happens to you, just cut the salt in half that the recipe asks for.
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 (see note)
Start off by preheating oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer (my good ol' Kitchen Aid) 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.
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.
Makes 16 5-inch cookies
Check out my sister's cooking blog for more amazingly delicious recipes: