Thursday, March 11, 2010

My love-hate relationship with the NY Times CCC Recipe

So I've become addicted to foodgawker; the uber amazing foodie website that will leave you drooling. I couldn't help but notice like a billion CCC (chocolate chip cookie) recipes (not a surprise) and a few repeated recipes that multiple food bloggers have been testing over the years, such as The NY Times recipe, Dorie Greenspan's, and Cooks Illustrated. I decided I wanted to try all of them and be the judge for myself. So, I made the NY Times Recipe last night.

I have to say that these are by far the best looking cookies I've ever made. Absolutely looks like a CCC supermodel. Plump, slighty browned on the edges, and chalked full of chocolate chips. It is absolutely DETRIMENTAL that you let these cookies sit in your fridge for AT LEAST 24 hours, if you can 36 is even better. If you don't, the flavor and texture profile of these cookies is completely different. I baked a batch the night I made the dough and did not like the outcome at all. I was almost skeptical to bake the chilled dough 2 days later because I didn't think it was worth the effort after that first batch. THANK GOODNESS I did. The 2nd batch of cookies were phenominal. Slightly crunchy on the outside and chewy on the inside. I took them to a friend's work and they were a hit. So, definitely worth trying this recipe in my opinion, IF you have the patience to let the dough sit for 2days :)

NY Times Chocoate Chip Cookie Recipe
Adapted from Jacques Torres, recipe from the NY Times
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour1
2/3 cups (8 1/2 ounces) bread flour1
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, at least 60 percent cacao content
Sea salt
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. 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.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. 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.

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