The Consummate Chocolate Chip Cookie Recipe - Revision history

Sara at 00:36, 19 September 2010

2010-09-19T00:36:14Z

← Older revision		Revision as of 00:36, 19 September 2010
Line 5:		Line 5:

	==Ingredients==		==Ingredients==
	* 2 cups minus 2 tablespoons		* 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
	* 8 1/2 ounces cake flour
	* 1 2/3 cups (8 1/2 ounces) bread flour		* 1 2/3 cups (8 1/2 ounces) bread flour
	* 1 1/4 teaspoons baking soda		* 1 1/4 teaspoons baking soda

Sara at 08:18, 31 October 2009

2009-10-31T08:18:51Z

← Older revision		Revision as of 08:18, 31 October 2009
Line 29:		Line 29:
	[[Category:Sara and Oli]]		[[Category:Sara and Oli]]
	[[Category:Recipes]]		[[Category:Recipes]]
			[[Category:Cookies]]

Sara at 07:26, 31 October 2009

2009-10-31T07:26:14Z

← Older revision		Revision as of 07:26, 31 October 2009
Line 28:		Line 28:
	We usually only make half a recipe of this. They really are ridiculously good but also extremely rich. And big.[[User:Sara\|Sara]] 07:16, 31 October 2009 (UTC)		We usually only make half a recipe of this. They really are ridiculously good but also extremely rich. And big.[[User:Sara\|Sara]] 07:16, 31 October 2009 (UTC)
	[[Category:Sara and Oli]]		[[Category:Sara and Oli]]
			[[Category:Recipes]]

Sara at 07:16, 31 October 2009

2009-10-31T07:16:46Z

← Older revision		Revision as of 07:16, 31 October 2009
Line 27:		Line 27:
	==Notes==		==Notes==
	We usually only make half a recipe of this. They really are ridiculously good but also extremely rich. And big.[[User:Sara\|Sara]] 07:16, 31 October 2009 (UTC)		We usually only make half a recipe of this. They really are ridiculously good but also extremely rich. And big.[[User:Sara\|Sara]] 07:16, 31 October 2009 (UTC)
			[[Category:Sara and Oli]]

Sara at 07:16, 31 October 2009

2009-10-31T07:16:21Z

← Older revision		Revision as of 07:16, 31 October 2009
Line 1:		Line 1:
	Leite’s Consummate Chocolate Chip Cookies		Leite’s Consummate Chocolate Chip Cookies
	Adapted from David Leite via The New York Times		Adapted by smittenkitchen.com from David Leite via The New York Times
	Yield: 1 1/2 dozen 5-inch cookies.		Yield: 1 1/2 dozen 5-inch cookies.
	24-72 hours of dough resting time involved		24-72 hours of dough resting time involved
Line 6:		Line 6:
	==Ingredients==		==Ingredients==
	* 2 cups minus 2 tablespoons		* 2 cups minus 2 tablespoons
	* (8 1/2 ounces) cake flour		* 8 1/2 ounces cake flour
	* 1 2/3 cups (8 1/2 ounces) bread flour		* 1 2/3 cups (8 1/2 ounces) bread flour
	* 1 1/4 teaspoons baking soda		* 1 1/4 teaspoons baking soda
Line 24:		Line 24:
	# When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.		# When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
	# 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.		# 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.

			==Notes==
			We usually only make half a recipe of this. They really are ridiculously good but also extremely rich. And big.[[User:Sara\|Sara]] 07:16, 31 October 2009 (UTC)

Sara: Created page with ' Leite’s Consummate Chocolate Chip Cookies Adapted from David Leite via The New York Times Yield: 1 1/2 dozen 5-inch cookies. 24-72 hours of dough resting time involved ==I…'

2009-10-31T07:15:01Z

Created page with ' Leite’s Consummate Chocolate Chip Cookies Adapted from David Leite via The New York Times Yield: 1 1/2 dozen 5-inch cookies. 24-72 hours of dough resting time involved ==I…'

New page

Leite’s Consummate Chocolate Chip Cookies
Adapted from David Leite via The New York Times
Yield: 1 1/2 dozen 5-inch cookies.
24-72 hours of dough resting time involved

==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 fèves, at least 60 percent cacao content
* Sea salt

==Directions==
# Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
# Using a 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 try to 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.]
# When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
# 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.