I turned in my paper Sunday morning. My brain is fried. I missed blogging. Did you miss me? After spending hours and weeks on that paper, I just want to write simple, short sentences now. Funny how that previous sentence was pretty long. See? Brain. Fried.
While working on my paper, I was craving cookies. That craving may have come along after seeing the onslaught of chocolate chip cookies (CCCs) on the blogosphere. Anyway, I used one of my favorite CCC recipes and instead of using just one type of chocolate, I used all the chocolate I had in my cupboard: Valhrona fèves, Ghiradelli white chocolate chips, and Callebaut milk chocolate chunks (hence the name “chunp” = “chunk” + “chip” of chocolate).
These cookies came out perfectly. What I liked about them was the variety of flavors that just melted and mingled on my tongue. Also, with the three types of chocolate in there, each cookie came out tasting and looking different. So, one cookie tasted more like a white chocolate cookie while another tasted more like a milk or semi-sweet chocolate cookie.
Even when I accidentally overbaked them by one or two minutes, they were still soft in the middle. You are supposed to refrigerate the batter for optimal flavor, but I baked a small batch of cookies on the same day I made the dough and baked another batch the next day. Then I stored the baked cookies in a Ziploc bag for whenever I was hankering for a cookie as I typed my paper. I still have more batter in the fridge, and I plan to make ready-to-bake balls of dough, flash freeze them on a jelly roll sheet for an hour, throw the balls in a freezer bag, and then freeze them so they’ll be available for future cravings.
With the three types of chocolates, cake/bread flour combination, and refrigerated dough, this is not your ordinary chocolate chip cookie. I hope you make these today.
It’s good to be back!
aka Leite’s Consummate Chocolate Chip Cookies
Adapted from Smitten Kitchen and David Leite via The New York Times
Yield: 1 1/2 dozen 5-inch cookies
1 2/3 cups (8 1/2 ounces) cake flour (I weighed my ingredients this time around)
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, room temperature
2 teaspoons natural vanilla extract
1/3-1/2 pound semi-sweet fèves, 1/3-1/2 pound white chocolate chips, 1/3-1/2 milk chocolate
Sea salt (optional; I didn’t add extra flour on top because you can taste the salt in the cookie already)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside. (I use a whisk instead)
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 try to 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 (optional) and bake until golden brown but still soft, 17 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.