June 6, 2012 § 10 Comments
a friend emailed me a cookie recipe posted on the blog for me, for you. after just a glance at the first photo, i knew i had to make them. not only are they gorgeous, but they have some serious ancestry too. this recipe originates from a new york times recipe that was adapted from a recipe by the famous jaques torres. enough said. there are a few unique things about this recipe that sets it apart from other chocolate chip recipes. first the use of cake flour and bread flour, second the resting of the dough for 36 hours and lastly the amount of chocolate, 1 ¼ POUNDS! (not gonna lie, i thought that was a typo, only until i ate the cookie and realized that was a blasphemous thought.)
let me begin by saying that not only is this cookie delicious, it is beautiful. like cover of french vogue beautiful. it freaking tastes beautiful. the texture of this cookie is really incredible. so much so that it’s worth the annoying extra trip to the grocery store. this cookie has an audible bite to it. a crisp crunch that leads to gooey, creamy center. and this ridiculous lusty description (that is totally warranted) is for a cookie baked after just being mixed. stay tuned for the taste test of the vintage 36 hour variety.
the only thing I added to this recipe was 1 teaspoon of liquid smoke in place of one teaspoon vanilla extract. say what!?! i know, right? the only thing is because I never made the recipe without it, i can’t tell if it adds anything worth talking about to it. oh well, guess i’ll have to make them again!
some of my cookie tips:
- the first step of any cookie recipe for me is to mix all dry ingredients beforehand (not including sugars if the recipe uses the creaming method) and stir them very well. i do this even if the recipe fails to mention this. the goal is to evenly distribute the chemical leaveners before the dry and the wet ingredients make love. i got this tip from shirley o corriher, author of bakewise aka the baking science goddess. she suggests putting all ingredients in a mixer for 30 seconds. i’m a bit too lazy for that and use a fork and count to 30.
- go easy on the mixing once all the ingredients are combined. don’t over mix your dough. flour has gluten in it, the more you mix it the tougher it gets. this makes the premixing of the dry ingredients all the more important!
- letting the dough rest overnight is always a good thing. i don’t know if this blanket statement is entirely true, however, before reading this recipe i accidentally left my shortbread cookies sit in the refrigerator forever and they were FREAKING AMAZING. thanks oliver for distracting me from baking for 3 days.
- use an ice cream scoop or melon ball scoop for uniform shape and size. they come in a variety of sizes for all your cookie needs. so much easier than tablespoons or rolling out dough in your palms.
- get an oven thermometer. all your careful prepping and practiced restraint from eating half the cookie dough will be naught if your oven is an asshole and a liar.
what are your favorite cookie recipes? any additional must know cookie tips?