BUT! Before I get to said recipe....look what I got for Christmas...
|Photo of it still in the box|
OK, now on to the recipe. This recipe is from award winning pastry chef Jacques Torres who was a guest on the show. I followed the recipe exactly. On a side note....just kidding here ya go...
|Cookies cooling on wire rack.|
Chocolate Chip Cookies
recipe by Jacques Torres via The Chew website
What you'll need:
2 cups minus 2 tbs. cake flour
1 2/3 cup bread flour
1 1/4 tsp. baking soda
1 1/2 tsp. coarse salt (I used sea salt)
1 1/4 cups (2 1/2 sticks) unsalted butter
1 1/4 cups packed light brown sugar
1 cups plus 2 tbs. granulated sugar
2 large eggs
2 tsp. pure vanilla extract
1 1/4 pounds bittersweet chocolate (I used Ghirardelli 60% bittersweet chocolate chips)
Sea salt for garnish
The how to:
1. In a bowl sift together cake and bread flours along with baking soda, baking powder and salt. Set this mixture aside.
2. Fit your mixer with paddle attachment and cream together the butter and sugars until very light in color. This took about 4 to 5 minutes.
3. To the above sugar mixture add eggs one at a time making sure you mix well after each one. Now add the vanilla and reduce speed to low. Add the dry ingredients and mix for about 10 seconds -- just until well combined.
4. Stir in the chocolate to the mixture.
5. Here's where the patience part comes in...you can't cook these suckers right away! What the what!?!? I'm sure there is a very important reason for this (and more experienced bakers will know why) but I wasn't listening when I watched the show as I was just looking at the cookies. Anyway, you have to press plastic wrap against the dough and around the bowl and refrigerate it for a minimum of 24 hours (I did for about 40 hours because I wasn't able to cook them the following night). The recipe states you can refrigerate the dough for up to 72 hours.
6. OK, so now that you are ready to bake these bad boys you have to set your oven to 350. Line a cookie sheet with foil/parchment paper or use one of those handy dandy nonstick baking mats. I used an ice cream scooper to scoop the mounds of dough (the recipe says should be "size of generous golf balls" and the ice creamer scooper did the trick) onto the cookie sheet. Sprinkle each mound lightly with sea salt (you can omit this if you want but it gave it a really good flavor....sweetness with a small hint of sea salt equals yumminess!).
|Cookie dough golf balls!|
|Right out of the oven|
Here's another shot....
|All you need is a tall glass of milk!|
Make these now!
Until next time...
|Whenever Luna wants me to scratch her back she looks at me upside down. Can't resist this face!|