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#NYTIMES CHOCOLATE CHIP COOKIES PLUS#
Nothing makes you feel like a domestic goddess like having a stash of frozen homemade cookies in the freezer.Ģ cups minus 2 tablespoons (240 g) cake flour (or all-purpose)ġ 2/3 cups (240 g) bread flour (or all-purpose)ġ 1/2 teaspoons coarse salt, such as kosherĢ 1/2 sticks (280 g) unsalted butter, softenedġ cup plus 2 tablespoons (225 g) granulated sugarġ 1/4 lb (570 g) bittersweet chocolate disks or fèves, at least 60% cacao content (or your regular brand of chocolate chips) I like to freeze some of the dough (see note below) to bake some cookies another time. I’m sure the chocolate disks they talk about in the article are fabulous, but I just use plain old milk chocolate chips and the cookies are still good. I’ve only ever made these using plain flour (instead of cake flour and bread flour) and they turn out just fine. The New York Times Consummate Chocolate Chip Cookies As the NYT itself says, “Doubt it? There’s only one way to find out.” They’ve been blogged about all over the place, and I certainly won’t be saying anything new when I tell you it really is a damn good cookie. The real genius touch, though, is Dorie Greenspan’s addition of a sprinkle of fleur de sel on top (though I prefer the bigger flakes of Maldon sea salt).
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Resting the dough apparently allows it to fully soak up all the liquid from the eggs, resulting in a drier, firmer dough that bakes to a better consistency, and gives the cookie “bass notes of caramel and hints of toffee” (who knew cookies had bass notes?). I made the dough on Thursday afternoon so that it would have 36 hours to rest before I baked the cookies on Saturday morning. This year, the barbecue was pushed back to Labor Day since our friends were back in the US for the 4th, and instead of dusting off Matt’s old recipe again, I decided to make the consummate chocolate chip cookie from The New York Timesthat was published last July. I’m told there were some disappointed barbecue regulars the year we couldn’t go when my daughter was born on the 4th of July. We bring a double batch every year and they’re always eaten up or hoarded within minutes of being set out. While I wouldn’t say that I turn to that old American stand-by for inspiration these days, it’s a perfectly good cookie recipe, good enough to earn us the nickname the Cookie Couple ever after. Anyway, Matt took it upon himself the first year we went to make a batch of chocolate chip cookies from his favorite childhood Betty Crocker recipe to bring with us. There’s a group of expat regulars who go most years, from Illinois, Kansas, Maine, Michigan and New Hampshire, and I always get a kick out of how we all end up in Chris’s back yard in County Meath, so far from where any of us call home. I ended up baking mine after the dough had set for about 24 hours.We have a fellow expat friend who throws a big 4th of July barbecue every year. Really the hardest part about this recipe is waiting until the next day to bake the cookies. They worked out great because they have the correct amount of cacao in them, are readily available at most grocery stores, & they are much bigger than your average chocolate chips. The recipe calls for bittersweet chocolate disks or fèves (at least 60% cacao) but since those are hard to find & expensive I used Ghirardelli bittersweet chocolate chips instead. Katie’s Notes: I chose to omit the sea salt that goes on top of the cookies because I was worried the cookies would taste really salty but the sea salt does give them a nice gourmet look. The recipe says to bake only 6 cookies on each cookie sheet because they take up so much room. I wanted to make them the exact size the first time I made them but now I just guesstimate. The first time I made these I used my digital scale to weigh the dough because the directions say each ball of dough should weigh 3.5 ounces. Since they are so BIG they offer something that small/regular sized cookies don’t…a crispy edge, a chewy middle, & a soft center (doesn’t that sound delicious?). These cookies are really BIG! They ended up being about 5″ in size after baking! I don’t know about you but I’m used to cookies that are less than half that size. At the end of the meal she would always let me get a really big chocolate chip cookie for dessert (which of course was my favorite part of the meal). These cookies reminded me of when I was a kid & my Grandma would take me to a local restaurant that is sadly no longer around. I found this recipe to be very unique & extremely tasty! Now I can safely say I understand why it was printed in The New York Times. This recipe is nothing like the classic chocolate chip cookie recipe your probably used to making. These cookies have a crispy edge, a chewy middle & a melt in your mouth soft center.