easy desserts & recipes: new york times chocolate chip cookies with nuts
Finding the ultimate chocolate chip cookie recipe can be akin to finding the Holy Grail. Once you find it, you will have eternal life, well… in the case of the best chocolate chip recipe, let’s just say you will attain eternal bliss. It takes time, a lot of patience, a whole lot more of trial and error, and maybe a pound or two in the weighing scale to reach perfection. I’ve been hearing a lot about the New York Times Chocolate Chip Cookie Recipe that was initially published in July of 2008 and was adapted from the recipe of Jacques Torres. I decided to give the recipe a try last month since chocolate chip cookies are always a must during the holidays. This is no ordinary recipe. To achieve absolute perfection, you must strictly adhere to the Cookie Commandments. 1. Mix the ingredients with absolute precision. 2. Wait the prescribed time. 3. Do not use substitutes. 4. When taking your first bite, you must shriek at the top of your lungs… EUREKA! (then in a slightly lower voice, I have found perfection… come and partake in my divine concoction) 5. Proceed with life as you know it (of course that’s with the knowledge that you have the most wonderful chocolate chip cookie recipe) and smile! I really have to admit, the cookies are really good! Make that simply divine! What I really mean is… they are orgasmic! I can surmise, it is the play of ingredients and how you mix the recipe, in addition to the hard and soft flours used. The funny thing is, I ran out of chocolate chips (you wouldn’t want to fall short on this most vital ingredient). I also had a plethora of overly salty nuts from Costco, you know, those huge, and I mean gigantic, portions. So I thought, why not put some of those into good use. Well, to test the spoils of my deliriously good looking nuggets of sublime sweet temptations, I gave them to my husband (much like Eve tempting Adam in the garden of Eden, minus the birthday suit of course), to taste. The reaction I got from my husband was not just simple satisfaction, it was pure pleasure! He couldn't keep his mitts off of the cookies! Now if only I could get the same gratification then this will truly be pleasure vice versa (if you get my drift). The New York Times Chocolate Chip Cookie Recipe just as how it came into many people’s attention, truly deserves being heralded. I am so proud of having created them, I can proudly gift them using a nice crystal container, etc, and well, like the saying goes… “When eating Pringles, after one pop, you just can't stop”, (that commercial will forever be stuck in my head)
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling.Adapted from New York Times adapted from Jacques Torres. New York Times Chocolate Chip Cookies by Jacques Torres 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) Sea salt. 2 cups of mixed nuts (optional, or if you are like me, ran out of 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.