OK. So it has been 22 whole days since my last post. Pathetic, I know! But January is for hibernating and drinking tea and curling up under down blankets. And my kitchen is cold! Enough with the excuses. I can’t take back the last 22 days, but what I can do is offer you these cookies. I know, I know, they’ve been everywhere. But I couldn’t help myself. I thought, for a moment, about not posting these since they are literally all over the blog world, but you know what? If even one person has somehow missed these cookies and finds them on my blog, it’ll all be worth it. They are that good.
Here’s the deal. These cookies don’t differ too much from your average chocolate chip cookie except for one essential secret. You give the dough a little vacation (or maybe even a weekend getaway) in your fridge before it goes in the oven. Why, you ask? Yes, I know, it’s hard be patient while such promising (and delicious) cookie dough just sits, but I swear, you will reap the benefits. Letting the dough chill over night or, preferably, over two nights, allows the dry ingredients to absorb the wet, yielding a cookie with an infinitely better texture and more complex, caramelly flavor. So don’t skimp on the chilling! I suggest giving the dough at least 36 hours, and if you can handle it, 48. Here’s the recipe, as well as the link to the original NY Times story on these babies.
NY Times Chocolate Chip Cookies
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) (I just used ghiradelli chocolate chips)
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.