Valentine’s Day Magic – The Ultimate Chocolate Chip Cookie

Still putting together your ingredients for the annual celebration of romance tomorrow?

Then check out this fabulous recipe from the New York Times with a top notch spin by Jessica on Feastie, for one yummy, scrumptious chocolate chip cookie!

Your sweetie will swoon!

Valentine’s Day cherubs will aim their arrows straight for these decadent treats which can be varied depending upon the chocolate you select to enhance the tasty edibles with.

NYT Recipes - The Ultimate Chocolate Chip Cookie | Feastie

Enjoy!

Chocolate Chip Cookies

adapted from The New York Times

makes 1 1/2 dozen 5″ cookies

Ingredients:

  • 2 cups minus 2 Tbsp (8 1/2 oz) cake flour
  • 1 2/3 cups (8 1/2 oz) bread flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 oz) light brown sugar
  • 1 cup plus 2 Tbsp (8 oz) granulated sugar
  • 2 large eggs
  • 2 tsp natural vanilla extract
  • 1 1/4 lbs bittersweet chocolate discs or feves, at least 60% cacao content
  • sea salt
Instructions:
  1. Sift the dry ingredients except the sea salt (flours, baking soda, baking powder and salt) into a bowl and set aside.
  2. Using a mixer fitted with a 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 mixer speed to low, add the pre-sifted dry ingredients and mix until just combined, 5-10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough put it in the refridgerator.
  3. This might be the hardest part: wait 24-36 hours. It’s worth it, I promise! (You can use the dough in batches, and keep it in the refrigerator 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 and set aside.
  5. Scoop six 3 1/2 oz mounds of dough (the size of generous golf balls) onto baking sheet. For a more attractive cookie, take any chocolate pieces that are poking up and turn them flat. Sprinkle lightly with sea salt and bake 18-20 minutes (adjust the cooking time if you’re making smaller cookies – my smaller cookies took about 14 minutes). Cookies should be golden brown but still soft. Slip the parchment paper or baking sheet on 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. 
  6. Enjoy the ultimate chocolate chip cookie while it’s still warm!                                                         – – -Feastie

 

NYT Recipes – The Ultimate Chocolate Chip Cookie | Feastie.

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One Response

  1. Looks yummy…I’ll try making it one of these days 🙂

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