Hi, Everybody! So last week, a friend at work helped me out and I promised him some homemade chocolate chip cookies to repay the favor. I must say – these are no toll-free, tollhouse, whatever cookies (actually those are perfectly fine, but…). No, these are adapted from a recipe from Mr. Chocolate himself, Monsieur Jacques Torres. The recipe was in The New York Times in July 2008, and it’s been my go-to chocolate chip cookie recipe ever since. There is a catch however — as there sometimes is in the Crazy Cook’s life: you have to let the dough take a long nap in the fridge before baking it – at least 24, and up to 36 hours. So ya gotta plan ahead. But it’s worth it, I promise! These cookies are so flavorful, crisp on the outside, a little chewy in the middle (but not mushy; I’m not a fan of “soft” cookies).
Letting the dough rest allows it to fully absorb all the liquid (eggs, in this case, and some vanilla), which results in a crisper, somehow better cookie! And with some apologies to Monsieur Torres, I did take a few creative liberties, based on personal preference. Mainly, I don’t use the giant chocolate disks that are called for; I like smaller chocolate chips, for a better balance of cookie to chocolate. I also use a mix of chips – white chocolate, milk chocolate and bittersweet chocolate. You could also use butterscotch or whatever you like – it’s fun to mix it up a little. Ready to bake? Come on!
Ingredients (makes 60 cookies, about 2 inches each in diameter)
2 C minus 2 Tbl (8.5 ounces) of cake flour (I actually do weigh my ingredients because measuring cups differ so much in size)
1 2/3 C (8.5 ounces) bread flour (whoopsies, I used all-purpose flour; no biggie if you ask me)
1 1/4 tsp. baking soda
1 1/4 tsp baking powder
1 1/2 tsp coarse salt
2.5 sticks of unsalted butter, at room temperature
1 1/4 C (10 ounces) light brown sugar
1 C plus 2 Tbl (8 ounces) regular white sugar
2 large eggs
2 tsp vanilla extract
1 to 1 1/8 pounds chocolate chips of your choosing!
What You Do
1) Mix both flours, baking soda, baking powder and salt in a bowl with a whisk; set aside
2) In the bowl of a stand mixer (such as my cobalt blue KitchenAid mixer, Chuck – he’s the strongest helper in my kitchen), put the soft, room-temperature butter and both sugars. Using the paddle mixer attachment, let ‘er rip on one step above low for a good 5 minutes, so the butter and sugars get really creamy and light (in color and in texture).
3) Add one egg, turn on mixer, just until it’s mixed in. Turn it off, add the other egg and mix til that one gets all mixed in. Turn it off, add the vanilla and mix that in.
4) Now add all your dry ingredients, and carefully turn the mixer on, to low (I cup my hands around the edges to prevent a flour hurricane). IMPORTANT: Mix only until the dry stuff is mixed in. As I like to say: do not manhandle the dough! It takes only about 10 seconds.
5) Add your chips, and stir manually, with a study spoon, folding them in gently until they’re incorporated through-out. Now, transfer the dough to the bowl you used for the flour, and cover the entire surface with plastic wrap. (I don’t like to refrigerate it in the KitchenAid bowl, only because after refrigeration, that bowl stays cold for a long time – plus it’s so big.) Into the fridge! For at least 24 hours, up to 36 hours.
Preheat oven to 350 degree Fahrenheit. Wake up your dough (that is, set it on your counter for 15 or 30 minutes so it’s not rock-hard) and form into little cookie dough balls about an inch in diameter. To make them extra-fancy, you can sprinkle a few grains of sea salt on top. I love that sweet-salty zing. I bake on a silicone mat, set on top of a regular sheet pan and love it – no greasing, no cleaning the pan. Love these things. Bake each batch for 20 minutes. Cool, and enjoy!
My other great tip: I keep a zip-top bag of dough balls in the freezer, so I can bake a few at a time for me or friends. Having homemade cookie dough in your freezer is like some sort of sweet insurance!