New York Times Chocolate Chippers
~ Mary ~
Don’t waste these on children! Seriously – they won’t appreciate them – you’re better off making them a batch of Toll House and hording these for yourself. You’ll know what I mean after you taste them and you’ll thank me afterward! Rebecca from Ezra Pound Cake convinced me to make these – she’s sneaky that way. I’m not a Chocolate Chip Cookie fan like Kevin, but I am now.
I’ve made them twice in under a month – highly unusual for a non- fan wouldn’t you say? Well Ghiradelli came out with these 60% Cocoa Chocolate Chips and it’s been down hill since I found them – it’s wrong I tell you – WRONG! I’ll never have Nestle again.
Two notes – if you don’t have a kitchen scale you should get one – it’s time. Second I’ve let the dough set for the full 36 hours (there wasn’t much left) I didn’t feel there was a whole lot of difference between the 24 hour and the 36 hour rest – score! Third I made them with all all-purpose flour – by the weight and then with both flours and there wasn’t a noticable difference – to me anyway. And lastly – I only put in half the chips – honestly these cookies are so spectacularly toffee crisp on the outside and chewy perfection on the inside they don’t even need the chips – in my humble opinion. That’s also why her cookies look thicker than mine – twice the chips would do that.
Sorry – that was more than two things.
NYT Chocolate Chippers
Adapted from The New York Times, David Leite and Jacques Torres
Makes 15-18 cookies
Sift into a bowl and set aside:
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
With an electric mixer, until very light, about 5 minutes:
2 1/2 sticks (1 1/4 cups) butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 eggs, one at a time, mixing well after each addition.
2 tsp vanilla
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Drop in and incorporate without breaking:
11 ounces to 1 1/4 pound bittersweet chocolate chips Ghirardelli makes a 60% one (I like fewer choc chips – you may want the full amount)
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 oven to 350º
Line a baking sheet with parchment paper or a nonstick baking mat.
Scoop six 3 1/2-ounce mounds of dough (about 1/3 cup) onto baking sheet,
Optional to sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.