I wish I could have gotten an in progress photo of this little gem. [oh wait…an UPDATE: Dawn’s in progress photos)
But alas, I was stuck with the sad, sad job of baking these little bits of joy.
When say I was just tasked with the baking part, it’s because the mixing part happened, care of Dawn, about 48 hours earlier.
If you haven’t heard about David Leite’s chocolate chip cookie recipe it means one of two things, you don’t read the NYT food section or you don’t read food blogs (I came across it on the NYT and Smitten Kitchen). Because at some point, everyone has attempted (or wanted to attempt) the “best chocolate chip cookie.” I was in that latter camp until Dawn and I came up with a plan. She prepped the dough on Friday while I was at work. I baked the dough on Sunday evening when she was out of town. Then, they appeared Monday at a labor day potluck as our joint contribution.
Let’s just say that they barely made it to the table, were gone in about 25 mins, and were compared to a yummy chewy soft-baked cookie without the preservatives. Pretty much amazing.
Yes, you have to let the dough sit for two day, but it was so worth it. Also, use good chocolate (either already in pieces or in a bar), because it creates chocolately pools of goodness. We did a mix of chips and a chopped Scharffen Berger chocolate bar.
Be prepared to have your mind blown.
Ultimate Chocolate Chip Cookies Recipe
- 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 Kosher 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
- Sea salt
1. Sift flours, baking soda, baking powder and Kosher 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 six 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.