Tuesday, November 29, 2011

Perfect Chocolate Chip Cookies

Now that we have eaten tons of Thanksgiving Day food, I'm ready for a change of pace.  No more green bean casseroles, sweet potatoes, or turkey for me!  I'm heading toward the perfect chocolate chip cookie.  Since this information is highly proprietary, let's give credit where credit is due. The recipe was created by Jacque Torres, and published to the public by the NY Times as being the absolute most perfect chocolate chip cookie.  It first peaked my interest as being pinned by a friend on Pintrest, then I followed the link.  Having just finished reading Tendercrumb's blog, I had to share it with you.  Perfection doesn't come without a little hard work, though.  Here are a few tips...
  • Don't substitute regular all purpose flour.
  • Chop your own chocolate.  Buy a couple pounds of bittersweet chocolate made by a good company.  Roughly 60% cacao would be good. 
  • Refrigerate the dough.
  • Do not overbake.
When I make these, I will post a follow-up article on my review of the recipe.  Here's the kick-butt recipe, exactly as published on Tendercrumb.  Drum roll please....

Jacques Torres' Secret Chocolate Chip Cookie RecipeMakes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

I don't know whether the photo is copyrighted or not, but just in case let me tell you that if so it is owned by Tendercrumb.  I hope to post my own photos after I make a batch.

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