So, I will admit that chocolate chip cookies aren’t really my thing which surprises even me because I love just about any sweet you put in front of me, except chocolate that is. I am not sure if this is a blessing or a curse, but nonetheless, I am not a chocolate lover. Unfortunately for my husband, this means I often forget about his favorite cookie, the old fashioned chocolate chip cookie (I tell ya, he is a basic guy that is easy to please in the kitchen!).
So when I read about these chocolate chip cookies on Cupcakes and Cashmere’s blog, I knew I had to try them at least for his sake right? While the 24-36 hour wait time may be a bit discouraging, if you are anything like me and must eat one right away, the batter makes plenty to pop a few in immediately and honestly, I didn’t really notice the carmely difference the original recipe talks about. Lastly, if you don’t have the bread flour, cake flour, or patience to wait 24 hours for the batter to rest you can always try these which we made during our trip to Bodega Bay which were almost equally as good – I made Ry decide which he liked better 🙂 (Notes: For the Epicurious recipe, we did not melt the butter as stated in the recipe, only used 1 6oz bag of chocolate chips because they were $5 a bag at the general store, and cooked for 13 minutes at 375 degrees and they turned out excellent as well).
But, if you are up for the challenge of waiting, feel free to try these cookies and maybe you can have one happy husband like mine!
Chocolate Chip Cookies
Published: July 9, 2008
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ 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 fèves, 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 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. 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.