The One and Only - Chocolate Chip Cookie

Saturday, March 16, 2013

When it comes to Chocolate there really is only one man you could possibly listen to - Jacques Torres, or better known as "Mr. Chocolate".

So when we're talking about picking the world's best chocolate chip cookie it would only make sense to use his recipe!



There are 4 secrets to this recipe that make it the World's Best Cookie. And you're lucky enough for me to share them with you....

Secret #1...
The biggest secret to this recipe is the chilling time... Indeed, these babies need to be made the night before and chilled overnight in the fridge. Such a hassle I know! But bear with me. These cookies have a lot less flour than normal cookies. Which means that when you finish mixing it all up, the dough is super sticky and almost impossible to shape into balls! Hence the chilling time, the butter will harden and the cookies will cook and maintain their shapes, whilst still being super gooey on the inside..... Convinced yet? 

Secret #2...

The Salt. Huh?! I know, I know. But yes you must add flakey sea salt on top of your cookies right before you pop them in the oven. It enhances the chocolatey flavor so much! And it's ohhhh so good!



Secret #3...

The Chocolate. Lets all be honest here. Its pretty much chocolate surrounded by cookie dough rather than chocolate chip cookie dough. Chocolate Chip Chunk Cookies is a slightly more appropriate name already. But yes, Jacques suggests using his own Chocolate Feves, but I really can't be bothered ordering them online and whatnot, so good quality semi-sweet (40% cocoa) is just fine for me. If you wanna be fancy, go ahead and order here! So yes, Chocolate and lots of it! And in big chunks please!

Secret #4....

The Flour, at first I thought it wouldn't make a huge difference to use half strong white bread flour and half plain flour. But it does. As mentioned before there isn't a lot of flour in the dough, and by using stronger bread flour the cookies are more sturdy!

So now that you now all the Secrets, let's get Cookin'!


The One and Only - Chocolate Cookie Recipe

Adapted from Jacques Torres
Courtesy of New York Times



2 cups minus 2 tablespoons cake flour
1 2/3 cups 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 light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 Tab bittersweet Chocolate, I use this one.
Sea Salt, I use this one!

First things first, cream that butter and sugar. It's got to be my favorite thing to do whilst baking. Creaming butter. I'm easily entertained, fair enough, but still it's so amazing how it comes together all nice and shiny. Yum. 






Look at that! It's really one of those things that are more than the sum of their parts. Butter alone? meh. Sugar? myeh fair enough. Creamed butter and sugar? YUM.

Moving on. Crack your eggs, and add your vanilla:



In a separate bowl, mix in both flours and all other dry ingredients. I cheat and use a whisk instead of sifting the flours. Sifting? Ain't nobody got time for that!




Mix it all up! And I present you... cookie dough! Sort of. Now, taste to check its not poisoned. Mix. Taste again to get an accurate sample size. All clear? Good.



Chop up some chocolate:



Mix it in, dump it all out on a cling film and wrap tightly! Chill in the fridge all night! Or hours during the day. Or if you really can't wait 2 hours in the fridge and 30min in the freezer. Do as you wish really, just let it chill.

Preheat your oven to 180C or 350F.

Once the dough is nice and cool, you can shape it into balls! That's another secret actually... we're not talking bite size cookies... these babies are huge! So shape them into bigger than ice-cream scoops balls:



Flatten them a little:



Sprinkle with sea salt:



Pop in the oven for 13 - 18 minutes until golden brown but still super soft to the touch. I usually underbake my cookies because I like them extra gooey...

And yes that's it! Apply to face:





Yum.



I've made variations of these before, you can sandwich a Reese Peanut Butter Cup or an Oreo between two smaller balls of cookie dough:



Or add Peppermint extract of green food coloring for some "After Eight" style cookies!



NomNomNom.

3 comments:

  1. This is some great food photography! Hats off to the chef!

    ReplyDelete
    Replies
    1. You are welcome! Love from St Petersburg!

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