Line two baking sheets with parchment paper or a nonstick baking mat. When ready to bake, preheat the oven to 350☏ (180☌). The dough may be used in batches, and can be refrigerated for up to 72 hours. Press plastic wrap directly against the dough and refrigerate for 24 to 36 hours. Drop the chocolate pieces in and incorporate them without breaking them. Reduce the speed to low, add the dry ingredients and mix until just combined, 5 to 10 seconds, being careful not to overmix. Add the eggs, one at a time, mixing well after each addition. Using a mixer fitted with a paddle attachment, cream the butter and sugars together until very light, about 5 minutes. Sift the flours, baking soda, baking powder and salt in a bowl. Nothing makes you feel like a domestic goddess like having a stash of frozen homemade cookies in the freezer.Ģ cups minus 2 tablespoons (240 g) cake flour (or all-purpose)ġ 2/3 cups (240 g) bread flour (or all-purpose)ġ 1/2 teaspoons coarse salt, such as kosherĢ 1/2 sticks (280 g) unsalted butter, softenedġ cup plus 2 tablespoons (225 g) granulated sugarġ 1/4 lb (570 g) bittersweet chocolate disks or fèves, at least 60% cacao content (or your regular brand of chocolate chips) I like to freeze some of the dough (see note below) to bake some cookies another time. I’m sure the chocolate disks they talk about in the article are fabulous, but I just use plain old milk chocolate chips and the cookies are still good. I’ve only ever made these using plain flour (instead of cake flour and bread flour) and they turn out just fine. The New York Times Consummate Chocolate Chip Cookies As the NYT itself says, “Doubt it? There’s only one way to find out.” They’ve been blogged about all over the place, and I certainly won’t be saying anything new when I tell you it really is a damn good cookie. The real genius touch, though, is Dorie Greenspan’s addition of a sprinkle of fleur de sel on top (though I prefer the bigger flakes of Maldon sea salt). Resting the dough apparently allows it to fully soak up all the liquid from the eggs, resulting in a drier, firmer dough that bakes to a better consistency, and gives the cookie “bass notes of caramel and hints of toffee” (who knew cookies had bass notes?). I made the dough on Thursday afternoon so that it would have 36 hours to rest before I baked the cookies on Saturday morning. This year, the barbecue was pushed back to Labor Day since our friends were back in the US for the 4th, and instead of dusting off Matt’s old recipe again, I decided to make the consummate chocolate chip cookie from The New York Timesthat was published last July. I’m told there were some disappointed barbecue regulars the year we couldn’t go when my daughter was born on the 4th of July. We bring a double batch every year and they’re always eaten up or hoarded within minutes of being set out. While I wouldn’t say that I turn to that old American stand-by for inspiration these days, it’s a perfectly good cookie recipe, good enough to earn us the nickname the Cookie Couple ever after. Anyway, Matt took it upon himself the first year we went to make a batch of chocolate chip cookies from his favorite childhood Betty Crocker recipe to bring with us. There’s a group of expat regulars who go most years, from Illinois, Kansas, Maine, Michigan and New Hampshire, and I always get a kick out of how we all end up in Chris’s back yard in County Meath, so far from where any of us call home. We have a fellow expat friend who throws a big 4th of July barbecue every year.
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