I promised my students that I would make cookies for them last week, but I never got around to doing it. For days, I have been pondering over what I should make for them. I wanted to try a new recipe; instead, I resorted back to my favorite chocolate chip recipe. I found this recipe off of Smitten Kitchen. I ran out of bread flour yesterday when I made the focaccia bread, so I used AP flour all the way. I also added cornstarch because I didn’t have cake flour (1 3/4 cup AP flour + 1/4 cup cornstarch = 1 cup cake flour). Unfortunately, I messed up on the recipe because I forgot to subtract 2 Tbsp of flour. I was nervous about this, so I was forced to try out two cookies to see if they tasted okay.
They were fabulous and looked better than I’ve ever seen them, and I’ve made these cookies about four times already. The dough is to be refrigerated for 24 to 36 hours, so I plan to bake the rest tomorrow evening and give them to my students Monday morning.
Below is the modified, more “practical” version of the recipe on Smitten Kitchen. Her recipe calls for Valhrona fèves and arranging the chocolate disks in a certain way. If you would like the more “ostentatious” version, go there. If you would like a simpler version, I suggest using the recipe below (all changes, additions, or comments are in italics):
Leite’s Consummate Chocolate Chip Cookies: The Simpler Version
Adapted from Smitten Kitchen and David Leite via The New York Times
Takes: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
Makes: 1 1/2 – 3 dozen cookies (yield amount depends on the size).
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour (OR 1 1/2 cups AP flour + 1/2 cornstarch – 2 TBSP)
1 2/3 cups (8 1/2 ounces) bread flour (I used AP flour this time around)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used Kosher salt)
2 1/2 sticks (1 1/4 cups) unsalted butter (softened; I place cold butter near or on top of my hot oven for a few minutes. You could also try this method.)
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs (room temperature; I let my cold eggs sit in hot water for a few minutes)
2 teaspoons natural vanilla extract
a bag (preferably two bags, but I didn’t have another one) of Ghiradelli or Nestlè chocolate chips
Sea salt (I never add this on top of my cookies; it is salty enough inside)
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. 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 mounds of dough with a cookie or ice cream scooper onto baking sheet, depending on the size of cookie you desire. These cookies should be fairly big in size. Sprinkle lightly with sea salt (OPTIONAL) and bake until golden brown but still soft, 18 to 20 minutes (10-12 mins in my oven). Transfer sheet to a wire rack for 10 minutes. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin (YEP!).