Tag Archives: neiman markus cookies

C is for cookie, part 2

28 Feb

The battle continues. Classic chocolate chip.

The secret to a better chocolate chip cookie? Letting the dough rest for 36 hours.

From the New York Times: “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.”

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

JACQUES TORRES’ CHOCOLATE CHIP COOKIES
NYT

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 natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

 

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

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.
When ready to bake, preheat oven to 350 degrees.
Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
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.
Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

 

Half a Pound of Dark Chocolate Chunk Cookies
Dinner With Julie

3/4 cup butter, at room temp

1 cup packed brown sugar

1/4 cup sugar

1 large egg

2 tsp vanilla

2 cups all-purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

8 oz. dark or semi-sweet chocolate, chopped into chunks

Preheat oven to 350F. In a large bowl, beat the butter and sugars until pale and almost fluffy.

Beat in the egg and vanilla.

Add the flour, cornstarch, baking soda and salt and stir or beat on low until almost combined; add the chocolate chunks and stir just until blended.

Drop dough by the spoonful onto a parchment-lined (or buttered) sheet and bake for 10-14 minutes (depending on their size) until golden around the edges but still so in the middle. Transfer to a wire rack to cool.