Chocolate Chip Cookies
Total time: 45 minutes plus time for chilling
Yield: Makes 1-1/2 dozen 5-inch cookies
Note: Disks are sold at Jacques Torres Chocolate (www.jacquestorres.com); Valrhona féves (oval-shaped chocolate pieces) are available at Whole Foods.
Visit www.leitesculinaria.com, David's James Beard award-winning Web site for more of his articles and recipes.
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Ingredients
- 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 féves, at least 60 percent cacao content (see note)
- Sea salt
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Instructions
- 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- 2. Using a mixer fitted with the 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.
- 3. 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.
- 4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- 5. 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.
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In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
