Thursday, 15 March 2012

The ultimate chocolate chips cookies

Have you heard of the NY Times chocolate chips cookies? Because they're everywhere in the blogosphere. Somebody said you should keep the dough in the fridge for more than 24 hrs and that gives better results...

I saved this recipe 2 years ago.  I have used other recipes (posted here and there).  I decided to keep the dough for 24h, 48h and 72 hrs in the fridge, actually I do it for most of my cookie batches because I make my doughs ahead of time and keep them in a big sausage form, ready to cut (if longer, I keep them in the freezer). So adding one more recipe to the list wasn't a problem.


I think I felt a difference compared to the chocolate chips cookies we bake straight after making the dough. It's like any of these recipes where you leave the ingredients for a while to infuse and bring the best of what they can offer.


So here is my adaptation of the NY Times chocolate chips cookies:


Ingredients (corrected after a little mistake)

For 24 medium-size cookies
Prep: 5 min – Resting time: 24hrs to 72hrs – Baking: 8 to 10 min
  • 140 of butter, room temperature
  • 240 g mix of cake flour and bread flour
  • 150 g of demerera sugar
  • 70g of caster sugar
  • 1 egg
  • 1tsp of vanilla extract
  • ½ tsp of salt (fleur de sel is nice as well)
  • 1 tsp of baking powder
  • 1/2 tsp of bi-carb
  • 250 g to 300 g of dark chocolate chips (I use Nestle Toll house)
  • 2 tbsp of cocoa powder 100 % (my addition)

Preparation

Paddle butter and sugars until fluffy, which should take about 4 min . Add the egg and vanilla extract (sometimes, I add 1/2 a vanilla pod, scraped, it makes a real difference).

Mix flour, salt, cocoa powder, baking powder and bi-carb.  Add them slowly to the mix. Stop mixing before adding the chocolate chips.


Roll in big sausages and cover with a cling film. Keep in the fridge, ideally for 72 hours (or in the freezer if beyond that time).

Bake in a preheated oven at 170 degrees C. Cover a baking sheet with parchment peper. Bake until golden brown from the edges but towards the center.

If you like them crunchy just like those cookies packed and ready to go in a school box, bake the cookies for 10 min. If you want a soft inside and a crunchy outside, bake them for 8 min. Then again, it depends on how "skinny" or "fat" you made them. Giant cookies might take longer.


This recipe is a keeper, I hope you try it! Let me know how it turns out!


6 comments:

  1. Well now - can't say I have heard of these... but if there's this much hubbub about them I guess I'm going to have to give them a try. In what way are they so much different or better than other cookies... or is it one of those things that I can only figure out by trying them for myself? :D

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  2. That's why I never bothered to try..because I thought it's one of those tips you can live without..

    You can still live without it actually, but I must admit there was a slight difference in the texture and mostly in way how the cookie flattened and looked more authentic..I can only advice you to try!

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  3. Hi Nada,
    mmm...looks delicious, could eat it from the screen...nice to be back, was for a week in France....
    Grtz Eric

    ReplyDelete
  4. Hi Eric, good to see you back too!

    I liked your recent posts, and the photos! impressive..

    ReplyDelete
  5. These look just delicious! I love all kinds of cookies!

    ReplyDelete
  6. Hi Elpiniki,
    I'm a cookie/biscuit lover too... I have files and books all about them...

    ReplyDelete

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