Wednesday, April 8, 2009

*and now...*

Here, have a cookie.
I will admit, I'm quite shameless. Although I've been promising people high and low this recipe, I never got around to post it.
Sure, it's not even originally mine. EVERYONE knows the NY Times Chocolate Chip Cookie. And I kept putting off posting it because my cookies never turn out very photogenic.
But alas, here it is...
Nom! That's a pistachio chocolate variation sandwiching vanilla and chocolate icecream. And this is why I love this recipe so much...
It can become almost any other cookie. Last year for Christmas I made an oats, coconut and raisin variation.
Also, it's worth posting because I took the time to convert ALL the measurements.
So ladies and gentleman, finally, the...

New York Times Chocolate Chip Cookie
(converted measurements to metric)

482 g flour
1 ¼ tsp baking soda
1 ½ tsp baking powder
1 ½ tsp coarse salt
2 ½ sticks/1 ¼ cups/300 ml unsalted butter
284 g light brown sugar
227 g granulated sugar
2 large eggs
2 tsp natural vanilla extract
567 g bittersweet chocolate chips/chunks
sea salt to taste

- Sift flours, baking soda, baking powder and salt into a bowl. Set aside
- Using a mixer, 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 well until just combined, 5 to 10 seconds.
- Drop in chocolate chips and incorporate without breaking.
- Press plastic wrap around dough and refrigerate for 24 to 36 hours (Very important!)
- When ready to bake, preheat oven to 180C.
- Line a baking sheet with parchment paper. Set aside.

- Scoop 50 g mounds of dough (you can use an icecream scoop to measure) onto baking sheet,
- Sprinkle lightly with sea salt and bake until golden brown but still soft – 10 to 12 minutes each batch.
- If necessary, flatten with spatula (but not too much)
- Transfer sheet to wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. No rack? No problem. Use a wooden cutting board, or a grate of some kind. Even a dish rack will do.
- Repeat with remaining dough.
- Dough can be frozen up to 3 months.

Personal Notes:
- The original recipe may be a bit too sweet. Be sure to use bitter chocolate or adjust sugar accordingly.
- The sea salt may seem to be strange, but it does make things more interesting.
- You can use the basic ingredients and substitute the chocolate for other things, like oats and raisins or half nuts half chocolate. Just respect the weight proportion.
- I have always made half the recipe. It’s a lot! You can also double the size of the cookies, but be careful with excessive browning.
- For larger cookies (100g) bake for 14 minutes+.
- Turn baking sheet around in oven through half the baking time. This ensures a more even browning.
- These cookies are chewy on the inside and crispy on the edges.

Makes 40 medium (icecream scoop sized) cookies.


Just in time for the Easter holiday. Enjoy!


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