Ok, it’s the Valentines day, but for me it’s probably just any regular tuesdays, or the one where uefa is starting this year. You’ve got it right, no valentines this year again. boo hoo.
So for all you singles out there, don’t be feeling sucky and jealous or whatever nots (at least you’re not the one burning a huge hole in your pocket) here’s something worthy and you WILL LOVE IT; it’s THE ultimate chocolate chip cookie. Published in The New York Times, adapted from Jaques Torres, it’s the one that i think everyone should have a try. They say it’s about finding Mr Right, I have found it, but it just came in a form of a 5 inch cookie and we can share 😉
Winning the best of both, the large palm size cookie contains both slight chewy texture (in the centre) and crispy crunchy texture (on the sides. It IS a filling cookie, really. Everyone in my household loved it, even my dad. As I’m typing this, I feel like making another batch. Hehe
Key notes to this cookie, leaving it to age in the fridge for at least 24 hours, using Valrhona chocolate disks, topping with fleur de sel just right before baking.
Shirley O. Corriher, author of “CookWise” (William Morrow, 1997), a book about science in the kitchen. “What he’s doing is brilliant. He’s allowing the dough and other ingredients to fully soak up the liquid — in this case, the eggs — in order to get a drier and firmer dough, which bakes to a better consistency.”
NY Times Chocolate Chip Cookie
(makes about 18 pcs)
270g cake flour (low protein flour)
200g bread flour(high protein flour)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
300g unsalted butter
150 light brown sugar
150g granulated sugar
2 large eggs
2 tsp natural vanilla extract
500g Valrhona chocolate disks or fèves, at least 60 percent cacao content (you can use Manjari or Guanaja)
Fleur de sel or sea salt
1. Sift flour, baking powder, baking soda and salt together in a bowl. set aside
2. Cream butter, brown sugar and caster sugar till very light (abt 5 mins)
3. Add in eggs 1 at a time. Stir in vanilla. Change to low speed and gradually add in the dry ingredients and mix till just combined. (Key is not to overmix)
4. Incorporate the chocolate disks (not necessary to cut the disks, as you want the big melting chocolate disk when it bakes)
5. Press dough into a container and cover with a plastic wrap and let it chill in the fridge for at least 24, to 36 hours. Dough can be used in batches, for up to 72 hours.
6. When ready, preheat oven to 170 C and line tray with parchment or silpat. Scoop about 90-100g dough and place on baking sheet. Sprinkle sea salt / fleur de sel on top and bake till golden brown but still soft (about 18 minutes) Continue till the dough has finished, or use however much you like. Keep the remaining in the fridge for “another day”
7. Eat warm.
Well, really it’s not a chocolate CHIP cookie, it’s more like chocolate disk cookie 😉