Friday, May 20, 2011

New York Chocolate Chip Cookies

Alright, prepare yourself, I'm going to say it.  New York has us beat.  I know, I know...but they do.  We beat New York in many areas.  Country-fried Steak.  Sweet Potato Pie.  Anything with gravy.

The proof is in the cookie.
But while we were perfecting the art of gravy manipulation, New York was honing their craft of the Chocolate Chip Cookie, and I'm sorry to say it, they've taken us to the mat and are demanding we yell 'uncle'.

Prepare yourself, for what you are about to see is, hand's down, is the greatest Chocolate Chip Cookie recipe of all time.  I give you the New York Times Chocolate Chip Cookie:

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 pure vanilla extract
1 1/4 pounds bittersweet disks or fèves, at least 60 percent cacao content
*Sea salt )
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. 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 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.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. 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.  For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes

All ingredients can be purchased at your local Harter House and Harter House World  Flavors locations.  (We may be from Missouri, but we can appreciate a great chocolate chip cookie!)
The recipe is reprinted from the New York Times.  Given credit where credit is due.

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