30s Thursday: Cookie CurrencyBy Preston Strout • Nov 5th, 2009 • Category: Features, Latest
The ability to bake a good chocolate chip cookie can help secure a free ride to the mountain, extend a couch surfing welcome a few days and generally enhance the lives of everyone around you this winter.
My advice: Learn how to make the following chocolate chip cookies, and practice by making them for a friend, family member, girlfriend, or boyfriend someday soon. Once winter hits, youâ€™ll basically be able to print your own money.
NOTE: You are actually really lucky to be learning this technique, as this is literally the worldâ€™s best recipe for chocolate chip cookies. My wife learned how to make them listening to a radio show about cookies. The guy (David Leite) who developed this recipe apparently traveled the world for seven years in search of the worldâ€™s greatest chocolate chip cookie recipe. (I think itâ€™s the sea salt sprinkled on top of the cookies that makes them so good, my wife says itâ€™s the way you beat the butter.)
Makes 1-1/2 dozen 5-inch cookies
Time: 45 minutes, plus at least 24 hours for chilling
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 fÃ¨ves, at least 60 percent cacao content (see note)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes (super important). 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.
3. 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.
4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
5. 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.
PS – Iâ€™m dead f*#king serious. Learn how to make these and the lives of everyone around you will exponentially improve (including your own.)