A couple of years ago I saw Jacque Torres make these incredible chocolate chip cookies on the Martha Stewart Show. Not only were they huge, plate sized, cookies, they were also different because they used fancy European butter and chocolate discs, rather than just chocolate chips. The cookies were clearly something special. I didn't have a laptop at the time, so when I saw a recipe I was interested in, I would jot it down on a yellow notepad and stash it away. That's what I did with this recipe, but because they were working so fast, and I was copying down the recipe just as quickly, I missed a few measurements and steps.
I didn't have the complete recipe, but I never forgot about those cookies. I knew they would make an appearance in my future. I even bought a pound of expensive Plugra butter from a specialty store and I saved it til the time was right. I was intimidated by the recipe because, in my head, I made them out to be so much more complex than they ever were. I continued to save the butter until I was ready. Sadly that time never came and when I pulled the butter out of the chilled compartment and brought it to room temperature, to smear on my toast, it tasted like fridge. It was gross. But what should I have expected? I only "saved" it for about a year!
Then I came across a similar recipe from the New York Times that everyone was raving about. I wanted to make them for my hubby for his birthday last year. That didn't happen. I planned to make them for Father's Day. That also didn't happen. But 2011 was my year and I finally conquered the chocolate chip cookie! You know what? They're not too hard or complex, they just require time and patience. I'm kicking myself for waiting so long to make them. They really are special cookies and if you top them off with a sprinkling of sea salt before they bake, as the recipe suggests, then you'll end up with something a little sweet and salty, even slightly savory. I preferred them without the salt, but to each their own. At least try one with salt before you make up your mind.
I'm not only glad that I made these cookies and can check them off my baking "bucket list" but I'm glad that my husband really enjoyed them. He's a big chocolate chip cookie fan and these were quite satisfying. They're also really huge and one goes a long way. I preferred them slightly warm out of the oven, while the chocolate was still soft and gooey with a tall glass of ice cold milk, but they were also great, albeit a little crunchier, over the next couple of days. A good thing about this recipe is that you can prepare the dough ahead of time and bake them as you want them. Just think, you can make the dough for these now and have warm-out-of-the-oven cookies, all weekend long for that special Dad in your life. Yes, that's a good way to say "I love you".
I love you my handsomely scruffy faced husband. I could not have been blessed with a better partner or Dad to our boys. Happy Father's Day!
New York Times Chocolate Chip Cookies from NYTPrinter Friendly Version
- 2 cups minus 2 Tbsp. (8.5 ounces) cake flour
- 1 2/3 cup (8.5 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 Tbsp. (8 ounces) granulated sugar
- 2 larges eggs
- 2 teaspoons vanilla extract
- 1 1/4 pounds bittersweet chocolate discs, at least 60% cacao content
- sea salt
Sift flours, baking powder, baking soda and salt into a bowl. Set aside.
Using a mixer 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 speed to low, add dry ingredients and mix until just combined, about 5-10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough can be used in batches and may be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 (six) 3 1/2 ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally and chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle slightly with sea salt and bake until golden but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto a rack to cool for a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking the remaining batches the next day. Eat warm with a big napkin.
Makes 18 5-inch cookies.
You better believe anytime I am baking, Autumn is never too far :-)
The winner of the Guylian Belgian Chocolate Giveaway according to Random.org is:
Commenter #10- Lynn Thompson who said "Congratulations on reaching the 24 week mark in your pregnancy. My daughter is also 24 weeks pregnant with my first grandchild and we are so excited. If I win the chocolate I will give them to her and we will talk about your journey to this point!"
Congratulations Lynn on your win and for being a soon-to be grandma! I hope you and your daughter will enjoy the beautiful chocolate creations from Guylian! Please email me with your address and I'll have Guylian send out your special box of sea shell chocolates.