bust out the brown sugar! summon the chocolate! let's make the cookies.
you know, the ones.
chocolate chip cookies.
classic, CocaCola of cookies, beloved by all... but i will tell no lie, i was never too bonkers excited about chocolate chip cookies. everyone has their own best recipe and different ideas about what makes a perfect chocolate chip cookie.
and i don't want people telling me that my cookies aren't as good as their moms'. so i've tended to just skip over chocolate chip cookie making.
but david leite rescued the chocolate chip cookie in my life. david leite, you mad scientist cookie genius you! you have researched and perfected it for all of us!
finally (fINALLY) i have made them. and i couldn't be more pleased with my decision.
love, rest, good chocolate, and sea salt turns the chocolate chip cookie into an extra beautiful thing.
if you haven't yet and have a little extra time in your day, you should read this article. it's really quite great and fascinating.
then make some cookie dough.
you have time for these. make time for these. it won't take long!
the dough looks like ice cream. perfect!
eat all the dough stuck to your fingers and then a little more than that, and then stick it in the refrigerator. temporarily forget about it as the flavor deepens. then two days later bake the supposed epitome of chocolate chip cookie perfection.
it's a tremendous moment, a highlight, a borderline religious experience to sit down and eat on of them.
i'm very happy i can finally speak for myself on the subject,
and according to my calculations, and abundance of crumbs in my lap and melted chocolate on my neck, they really are the best.
New York Times Chocolate Chip Cookies
from this NY Times article here, David Leite and Jacques Torres
yields: 1 1/2 dozen 5 inch cookies
2 cups minus 2 tbsp (8 1/2 oz) cake flour
1 2/3 cups (8 1/2 oz) bread flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp 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 tbsp (8 oz) sugar
2 large eggs
2 tsp vanilla extract
1 1/4 pounds bittersweet chocolate disks or chunks, (preferably around 60% cacao)
sea salt, such as Maldon
sift the flours, baking soda, baking powder and salt into a bowl. set aside.
using an electric 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 incorporated them without breaking them up. 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.
when ready to bake, preheat the oven to 350. line a baking sheet with parchment paper or a nonstick baking mat. set aside.
scoop about 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 better looking 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. repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. eat warm.