So last night after eating dinner of Kale and Pasta with my boyfriend and watching a little tv, I decided to whip up some chocolate chip cookies for three reasons (so much for eating a healthy dinner):
#1 My coworkers like me better when I bring baked goods to work.
#2 I wanted to leave work early Friday so these cookies acted as a peace-offering to my new boss.
Side note: My sisters and I used to bring gifts to my mom when we had neglected to do our chores or had been out too late. A large sweet tea from Chickfila or a Starbucks Frapp could keep the peace. :) Hence our term “peace-offering” for food gifts was born. On another day, I will tell you the story about how we coined the term “sucker upper” for Spanx products.:) Moms and sisters are so fun.
#3 My sister has been letting out my dog for me all week at lunch time so I could get some errands done. I thought she deserved some cookies for being so nice. Nancee Lee, Poppi said he really appreciates being able to relieve his bladder midday.
Anyway, I kept seeing this recipe (from 2008) around the web. New York Times The Best Chocolate Chip Cookie Ever. After perusing tidymom.net and saw the photos of these said cookies. I got the ingredients ASAP because let’s face it. Her photos are delicious (if that is possible).
When I got done making the batter, I tasted it. And yes, I know it has raw eggs in it, but I like to live life on the edge like that. I was not super impressed with the taste of the batter but I carried on. I did skip the “chill the dough” step.
Final Review: These cookies are amazing! And sea salt on top before you bake them is the “icing on the cake” and the size of these cookies are perfect. You definitely can only eat one, maybe even half of one. And they have gotten rave reviews at work so far. I can’t even imagine how good they are after having time to let the dough chill and set up properly. Enjoy!
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
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 (see note)
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.
Yield: 1 1/2 dozen 5-inch cookies. Adapted from Jacques Torres and the New York Times.