Oh hai! I am as big as a golf ball!
Oh hi! You were maybe expecting words, but there is only gluttony, excessive drool, glasses of milk, disavowal of all sharing principles, and an absolute replacement of anything nutritious in my diet with cookies served in multiples of six (read: seven). Word. Do not ignore the authority of the recipe when it tells you to refrigerate the dough for 36 hours; I am now a David Leite neophyte. I made a batch of these cookies before and after a 36-hour refrigeration, and they were astoundingly more buttery, crispy on the outsides, flavorful, and soft in the middle after a stint in the fridge. Just like me! Now I am softer in the middle too!
Leite's Chocolate Chip Cookie
David Leite, New York Times
I just used all-purpose flour. The weights are provided for the fastest, easiest measurements, but I'm not fast or easy (snerk), so I measured.
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 (I just used Ghiradelli chips in the brown bag--took a little less than two bags)
Sea salt
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment (or an egg beater!), 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. Add your mega amounts of chocolate and mix well. (These latter stages of dough mixage did not work so well for me. My dough was hella thick, and I practically broke a wooden spoon trying to stir all of this up at the end. Just be patient, and use your hands to do the final incorporation, if need be.)
4. 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 F. Line a baking sheet with parchment paper or a nonstick baking mat.
4. Scoop fat mounds of dough (the size of generous golf balls) onto baking sheet. I used an ice cream scoop that holds nearly three tablespoons for this step, and my cookies worked out just fine. Do not flatten. They are perfectly excellent cooked in all of their golf-ball glory. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 to 20 minutes (mine took exactly 16 minutes, the original recipe recommends 18). 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.
David Leite, New York Times
I just used all-purpose flour. The weights are provided for the fastest, easiest measurements, but I'm not fast or easy (snerk), so I measured.
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 (I just used Ghiradelli chips in the brown bag--took a little less than two bags)
Sea salt
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment (or an egg beater!), 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. Add your mega amounts of chocolate and mix well. (These latter stages of dough mixage did not work so well for me. My dough was hella thick, and I practically broke a wooden spoon trying to stir all of this up at the end. Just be patient, and use your hands to do the final incorporation, if need be.)
4. 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 F. Line a baking sheet with parchment paper or a nonstick baking mat.
4. Scoop fat mounds of dough (the size of generous golf balls) onto baking sheet. I used an ice cream scoop that holds nearly three tablespoons for this step, and my cookies worked out just fine. Do not flatten. They are perfectly excellent cooked in all of their golf-ball glory. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 to 20 minutes (mine took exactly 16 minutes, the original recipe recommends 18). 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.
You are dangerously close to fetishizing baked goods. I see a "Ladies of Tanglewood" calendar on the horizon, with cupcakes and whatnot over everyone's vanity bits.
ReplyDeleteCinnamon buns rear shots and a few buttercream bikinis
ReplyDeleteI have a lot of baking to do in Seattle this summer... keep the sexy recipes coming!
ReplyDelete