Long week. Glad it’s over, but it’s not really over. Glad I can support my mom. Not glad the last time I saw my grandmother was two years ago. Distance sucks. I’m not quite sure what else to say right now. I think I’m going to miss my Oma though.
Chocolate chip cookies – a classic comfort food.
Chocolate chip cookies, you gotta have more
You can bake them in the oven or buy them at the store
But whatever you do have them ready at the door
And I’ll love you til I die, boom, boom, boom
In our quest for the perfect chocolate chip cookies, I came across a recipe published in the New York Times in 2008. The gist of the article that accompanied it was that in order to get a truly flavorful chocolate chip cookie, you must let the dough rest in the refrigerator for 36 hours. The resting time allows the eggs, the hydrating ingredient in cookies, to really penetrate the dry ingredients. You must pay attention to the size, because, well, it matters. Large cookies allow for three textures – a crisp outer edge, a soft center, and a small space where the two meld together in a ring. Please also use salt. Salt enhances sweet like no other. Trust this. And use disc-shaped chips. Ghirardelli 60% cacao bittersweet chips are a larger, disc shape.
So, was the 36 hour wait worth it? My brother claims they are more flavorful. I ate five yesterday.
The recipe suggests baking for 18-20 minutes. I had never heard of cookies baking for that long, so I punched 10 minutes into my timer for the first batch. When it beeped, the cookies were very ready to come out. In fact I shortened the baking time to 8 minutes for the rest, rotating the sheets at 4 minutes.
Also, don’t be scared by cake flour. Mix 1 cup all-purpose flour with 1 tablespoon of cornstartch and you have one cup of cake flour.
36 Hour Chocolate Chip Cookies
The New York Times
makes approximately 42 cookies
2 cups minus 2 tablespoons cake flour
1 2/3 cups 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 light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate disks, at least 60 percent cacao content
1. Combine flours, baking soda, baking powder and salt in a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, or a hand electric mixer with the beaters, 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.
3.Reduce speed to low, add dry ingredients, and mix until just combined, until all the dry ingredients disappear. Use a spoon or spatula to scrape along the bottom of the bowl to ensure no flour was left behind. Drop chocolate pieces in and incorporate them gently. 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 mounds of dough the size of generous golf balls onto baking sheet. Gently press the balls down just a bit so they’re more flat than round. Sprinkle lightly with sea salt and bake until golden brown but still soft, 8 to 10 minutes, rotating cookie sheets halfway through baking time. (That means turn the side of the cookie sheet that was facing the front of the oven to the back to ensure even baking.)
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. Try not to consume all cookies in one sitting.