Do you ever feel like you rush through life to get the things that you want most? The perfect guy, your first kiss, being able to drive, scoring your first adult job, your dream house, Springer’s ice cream, or the birth of your first child. These are just some examples of things that are worth waiting for. These are also some things that I remember wanting so badly at different points of my life, and someone always reassuring me that they would eventually happen and be worth the wait.
So far I have experienced most of those in the list with the exception of two, but I know that in the end they too will be worth the wait. So what do any of those things have to do with cookies? Well friends this cookie is not like one I have ever made, the reason being is that you have to wait an ENTIRE 24 HOURS to bake these up. I consider myself to be a very patient person, but I have been dying to make these cookies, and needed them right away. I stood my ground, and I can say that something magical happens overnight with the batter resulting in a ridiculously chewy & beyond satisfying chocolate chip cookie. It was like my kitchen somehow changed into a gourmet bakery overnight. The slight hint of salt at the end compliments the sweetness perfectly. I can assure you that these have now been added to my list of things that are worth the wait.
NY Times Chocolate Chip Cookies
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 pure vanilla extract
1 1/4 pounds bittersweet disks or fèves, at least 60 percent cacao content
*Sea salt (personal preference)
What you’ll do:
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. (Here is where your patience is tested) 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, 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.
**I made regular sized cookies, I used a heaping tablespoon and baked them for approximately 12 minutes. I used Ghirardelli bittersweet chocolate disks that I found in the baking aisle.
Source: Jacques Torres