Every time I post a new Reader’s Challenge, I get a slight moment of panic after hitting the “publish” button. I immediately start to think, “What have I gotten myself into?…What are my options going to be?…What if I’m forced to cook something that I’ve spent precious money on and it will just go to waste?”
Then, every time I complete a new challenge I am so happy that I took it on. I’ve learned how to cook shellfish for the first time, I found a whole new appreciation for Ina Garten and now I’ve found THE cookie recipe that my unborn children’s friends will know me for.
The challenge this time was to cook your favorite recipe! I loved reading the submissions and hope to try other’s soon! Now, I know you may be thinking, “Chocolate Chip Cookies? That is so ‘safe’ for a new recipe!” I kid you not. These will forever change the way you see a chocolate chip cookie.
When I took on the challenge I initially was excited. Then, I saw the ingredient list and wondered if I should really go through with this. What kind of cookie needs two types of flour, both which I don’t have sitting in the pantry? Can’t I just substitute all-purpose flour? (The answer is NO!)
After getting over the flour issue, I then saw that it called for bittersweet chocolate disks. After 3 grocery stores I was mumbling to myself that I should have never posted about this challenge and was ready to walk out with a package of cookies, take some pictures and call it a day. I actually never was successful in finding the disks, but I did find a 60% cacao baking chocolate bar at Whole Foods that I’ve been more than happy with!
Then I got home with all the ingredients and realized that this recipe calls for the cookie dough to sit for 24 to 36 hours. “Really?,” I thought. “Is this necessary?” (YES! I promise you, something magical happens during this time and it becomes the perfect way to prepare a perfect dessert ahead of time that’s ready when you want it!)
Anyways, if you’re like me, once you get home and actually have all the ingredients you start to wonder, again, if it was worth it and why you need a whole box of cake flour when you can’t remember baking a cake since you were 10 years old and every ingredient but the water and eggs came out of the same box. Let me tell you, this purchase will not go to waste. I’ve now made this recipe 3 times in the last 2 weeks and have I feeling I’ll be running out to get more of the ingredients soon.
No matter what your excuse may be for thinking you can just look pass the recipe and never give it a try, I beg you to to think otherwise. I promise that once you try this, you will not be disappointed and never go back to your typical chocolate chip cookie!
The BEST Chocolate Chip Cookies
Adapted (almost exactly) from New York Times
2 cups minus 2 tbs. cake flour
1 2/3 cups bread flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. coarse salt
1 1/4 cups unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tbs. sugar
2 tsp. vanilla
8 oz. at least 60% cacao baking chocolate (original recipe calls for 1 1/4 lb. bittersweet chocolate disks)
1. Cream butter and sugars together in a stand mixer, using the paddle attachment, until creamy and light (about 4-5 minutes). Add egg, mix well, then add other egg and mix again. Stir in vanilla. Add in dry ingredients and mix until just combined, about 15- 20 seconds. Batter will be slightly lumpy.
2. If using baking chocolate, shave chocolate until it is in small pieces. Mix/drop in chocolate into batter.
3. Place dough in plastic wrap and refrigerate 24 to 36 hours (can be refrigerated up to 72 hours).
4. When ready to bake, preheat oven to 350 degrees. Using an ice cream scooper, scoop balls of dough and place onto baking sheet that is lined with parchment paper or sprayed with cooking spray.
5. Sprinkle lightly with sea salt and bake until golden brown, 12-18 minutes. Let cool on wire rack for about 10 minutes. Serve and enjoy!
~Do you have a favorite cookie recipe you stick to?