Chocolate Part 1
March 25, 2010
I’ve been really bad about posting entries lately. Daring Bakers has been the only thing forcing me to post, and I’m not even doing that this month! There just wasn’t time; I can’t do anything extensive during the week and all the weekends in March just filled up. I think it’s time for me to accept that my blog will never be a Smitten Kitchen, Closet Cooking, or 17 and Baking, and that’s okay. I need to use this blog as a way to document my recipes and experiments for myself, and if that helps anyone else out or inspires them, then that’s great!
I’m thinking that perhaps next year I’ll be a bit more consistent. I’ll have graduated and be completely free from english essays. In fact, this blog may be a good incentive to continue writing! We’ll see if I even have time (or materials, or money!) to bake and cook. I’ll be away from home, without a mixer, food processor, or even baking pans. It will definitely be an adventure.
So, clearly, I have to fit in all the baking I can until then! (Even if it means putting off my calculus homework for a night…)
As a member of the food blogging community, I have finally tried the New York Times chocolate chip cookie recipe. The verdict? They were pretty amazing. The best cookies ever? I honestly don’t know. The sad thing is, I probably don’t eat enough chocolate chip cookies to know! Therefore, when I do eat them, they taste pretty darn good. Honestly, it’s hard to go wrong with chocolate, butter, and sugar. Perhaps I’ll have to make a couple different cookie recipes for side by side comparison. I bet my friends would love that. =p
The only modifications I made (because I’m cheap) were to use semi-sweet and dark chocolate chips (Hershey’s) instead of high quality chocolate disks and to use normal salt vs. fleur de sel. I made three different sizes; the huge one that’s recommended, medium, and small. I, of course, liked the giants best.
The trickiest part of these cookies was the baking time. You want them soft in the middle, but not raw. However, even if you underbake them, they’ll firm up once they cool. I liked these best when they were at room temperature with soft insides and crispy edges.
Chocolate Chip Cookies
Adapted from New York Times
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 semi-sweet and dark chocolate chips
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 baseballs!) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes (or longer; watch carefully). 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 (you can freeze it too!), for baking remaining batches the next day. Eat warm, with a big napkin, or at room temperature if you’re strange like me.
Yield: 1 1/2 dozen 5-inch cookies.