Wednesday, April 17, 2013

Pinterest, Chocolate Chip Cookies and My Expanding Waistline

Can you guess where I'm going with this post? It's gotten to the point that I consult Pinterest daily to find what I'll be making for dinner! So when I needed to bring something to my youngest manchild's post game tailgate, I thought of chocolate chip cookies...from Pinterest of course!

Specifically, these chocolate chip cookies...


Thanks to Pinterest I pinned the recipe onto my Pinterest board Sweet Treats. Crunchy on the outside, soft in the middle. Best of both worlds. Mmmmm.....

Pins like this are why Pinterest is making me fat! Can you blame me?

They were voted by The New York Times as "The Best Chocolate Chip Cookie"! I have total respect for The New York Times, especially their crossword puzzle, so it seemed reason enough to try them. That and the fact the original recipe is from Jacques Torres, a master pastry chef also known as "Mr. Chocolate". 'Nuff said.

Without further adieu I give you Jacques Torres' Chocolate Chip Cookie recipe as printed in The New York Times, July 9, 2008.

Printable Recipe

Chocolate Chip Cookies

Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
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 disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
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 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.
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 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. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

Trust me. You won't be disappointed! I doubled the recipe and made 85 of them. They were the go-to cookie at the tailgate...gone in 5 minutes! 


2 comments:

  1. Oh my these cookies look amazing! Thank you so much for sharing and yes, I swear I have gained 10 pounds thanks to trying all these fabulous Pinterest recipes! Pining this and will be trying it very soon!

    ReplyDelete
  2. Make them and then put a lock and key on them! Seriously! Enjoy! Thanks for pinning!

    ReplyDelete

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