Tuesday, January 14, 2014

{New York Times Bestselling Chocolate Chip Cookies}

My Sister in Law Ashley has  a blog A Chocolate A Day with Ashley Ray where I got this amazing cookie recioe. This is hands down the best cookie you will ever put in your mouth. LOVE THEM!



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 (I used Ghirardelli chocolate chips )
Sea salt

Instructions

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
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
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
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, 15-18 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.
Notes

Recipe from Jacque Torres and The New York Times

*NOTE CHILL TIME of 24-72 hours- it WILL yield a better cookie

2 comments:

  1. Hello!

    I saw Your blog and I thought it had great recipes and awesome pictures! I therefore would like to invite You to our new culinary website which has just started.

    This is how it works in short. TastyQuery.com is a website for food bloggers and their fans allowing them to automatically collect recipes from Your food blog. It's a large database of links to recipes on food blogs. Everyone can join us for free.

    For more please visit:
    http://tastyquery.com

    TastyQuery.com is an English version of our main website called "Mikser Kulinarny", founded in Poland. "Mikser Kulinarny" has a large audience (over 2 mln unique visitors monthly) and with TastyQuery.com we want to repeat that success and drive thousands of new visitors to your food blog.

    In case of any questions, don't hesitate to contact us.

    Best regards!

    ReplyDelete
  2. I'd like to invite you to join our site www.erecipe.com . I really enjoy your blog and recipes and I think the over 8,000 unique daily visitors to eRecipe will too.
    By joining eRecipe, we will provide the Nutrition Facts for every recipe you post in which you could customize and add to your blog. Viewers need and love to know the nutritional facts. Its a free service that we offer to blogs and recipes we really love. It looks professional and your members will love it.
    Simply visit www.erecipe.com or contact me at erecipe00@gmail.com. We look forward having you in our network!

    ReplyDelete

Print Recipe

LinkWithin

Related Posts with Thumbnails