Who doesn’t enjoy a good chocolate chip cookie? While visiting Joy the Baker last week she was testing out chocolate chip cookies based on an article in the New York Times. The author was advocating for refrigerating the dough 24 hours before cooking for the best cookie.
Looking at the site I saw they had added sea salt to the top of the cookies. I could barely contain my excitement… salty and chocolate. I was in the kitchen whipping up a batch minutes later.
I decided to try the recipe that went along with the article. It was by
Jacque Torres. I used regular chocolate chips, though I did try a small batch with cut up Valhrona chocolate. I also used white flour as opposed to bread flour.
I made a small batch after mixing and another 24 hours later. I will say the ones refrigerated 24 hours produced a more uniform cookie. I am thinking this would apply to most cookie dough. You can see Joy’s test of time here.
The hint of salt on top of the cookies makes for a flavorful bite!
Chocolate Chip Cookies
Adapted from Jacques Torres as printed in the New York TImes
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) white 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 semisweet 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.