Thursday, November 18, 2010
The Ultimate Choc Chip Cookie.
lots of sites, and I decided that I wanted to make them too. To add my contribution to the blogosphere, if I may be so bold. The original recipe is from David Leite who wrote an article for the New York Times about the consummate choc chip cookie. I think he did a pretty good job.
These cookies actually need to be kept in the fridge for up to 36 hours before you bake them (!). So after making the mixture, I sat around for 2 days before I baked them (not really, I did other things too. Like reading "Anna Karenina" and watching the best movie ever). Honestly, I did succumb to tasting these cookies before their 24 hours were up, so I baked just two. One for me and one for Brent (I think they tasted really good without being left in the fridge for a day. But, whatever, I follow the rules).
Special Occasion Choc Chip Cookies.
Adapted from David Leite.
240g "00" flour
240g plain flour
1 1/4 tsps baking soda
1 1/2 tsps baking powder
1 1/2 tsps coarse salt
1 1/4 cups unsalted butter
280g light brown sugar
280g granulated sugar
2 tsps natural vanilla extract
550g dark choc chips (try and use discs, rather than buttons)
extra salt, for sprinkling, optional
Cream butter and sugars until light and fluffy.
Add eggs, beating after each one. Add vanilla.
Add dry ingredients, and mix until just combined.
Mix in choc chips.
Cover with cling wrap and refrigerate for 24-36 hours (can be refrigerated for 72 hours).
When ready to bake, preheat oven to 170C.
Scoop 6 cookies the size of golf balls and place on a lined baking tray. (Bake one tray at a time.)
Sprinkle with sea salt before baking (optional).
Bake for 18-20 mins until golden but still soft, they harden up as they cool.
(N.B. While waiting for one tray to bake, get another tray ready with 6 cookies and leave in the fridge until ready. The cookies bake better if they're chilled.)
These cookies are best eaten while they're still warm.