Difference between revisions of "The Consummate Chocolate Chip Cookie Recipe"
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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 | ||
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==Ingredients== | ==Ingredients== | ||
* 2 cups minus 2 tablespoons | * 2 cups minus 2 tablespoons | ||
* | * 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) | |||
Revision as of 00:16, 31 October 2009
Leite’s Consummate Chocolate Chip Cookies Adapted by smittenkitchen.com 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.
Notes
We usually only make half a recipe of this. They really are ridiculously good but also extremely rich. And big.Sara 07:16, 31 October 2009 (UTC)
