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.