Chocolate chip cookies
Dit recept werd zo opgehemeld dat ik het een keer moet gaan proberen. voordat ik het had uitgeprobeerd verscheen er een eenvoudiger versie van een betrouwbare source: Chocolate `& zucchini.
Nog steeds niet geprobeerd.
Recipe: Chocolate Chip Cookies Adapted from Jacques Torres Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours' chilling
Adapted from Jacques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours' chilling
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.
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.
Chocolate Chip Cookies
- 140 grams (5 ounces) butter, softened
- 230 grams (1 cup plus 2 tablespoons) unrefined light brown cane sugar
- 1 egg, at room temperature
- 1 teaspoon pure vanilla extract (I used a little more of my homemade vanilla extract)
- 240 grams (2 cups) flour (I used organic T65 flour)
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon sea salt (a little less if you use semi-salted butter, as I did)
- 280 grams (10 ounces) chocolate disks (see note), at least 60% cacao content (I used 70%)
Yields two dozen 8-cm (3-inch) cookies. The recipe can be doubled.
Prepare the dough 24 to 36 hours in advance. In the bowl of a food processor, cream together the butter and sugar for 5 minutes, until light and fluffy. Add the egg and vanilla, and beat until well combined.
Combine the flour, baking soda, baking powder, and salt in a medium mixing-bowl, and whisk gently to remove any lump. Add to the wet ingredients and mix until just combined; don't overmix. Fold in the chocolate. Place a piece of plastic wrap on the dough to cover and refrigerate for at least 24 hours, preferably 36 hours, and up to 72 hours.
If the dough is too hard to scoop, place on the counter for 20-30 minutes to soften slightly. Line a baking sheet with parchment paper or a silicon baking mat. Using a sturdy spoon, scoop out even balls of dough, roughly the size of a ping-pong ball (about 40 grams or 1 1/2 ounces) and place them on the prepared baking sheet, giving them a little space to expand. (At this point, the original recipe says to sprinkle the cookies lightly with sea salt, but the dough seemed salted enough to me so I skipped that step.) Return to the fridge for 15-20 minutes to firm up again.
Preheat the oven to 175°C (350°F). Insert the baking sheet in the middle of the oven and bake for 14 minutes, until golden brown but still soft. Transfer the parchment paper or baking mat to a cooling rack immediately to stop the baking, and let cool to the temperature you like.
Repeat with the remaining dough on the same day or the next, reusing the same sheet of parchment paper.
You can also freeze the balls of dough once formed: freeze in a single layer, then transfer to a freezer-safe container when frozen. No thawing necessary before baking: place on the baking sheet on the counter while the oven preheats to 175°C (350°F), and bake for 15 minutes.
Note: Chocolate disks are round or oval pieces of couverture chocolate, which melt when baked and create a nice layered texture in the finished product. You should be able to find them at baking supplies stores or specialty grocery stores. (I bought a one-kilo box of these chocolate pistoles at G.Detou for 9€.) If unavailable, substitute roughly chopped chocolate, or the best quality chocolate chips you can find and afford.
Adapted from David Leite's recipe, published in the New York Times on July 9, 2008.
Nog steeds niet geprobeerd.
Recipe: Chocolate Chip Cookies Adapted from Jacques Torres Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours' chilling
Adapted from Jacques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours' chilling
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.
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.
Chocolate Chip Cookies
- 140 grams (5 ounces) butter, softened
- 230 grams (1 cup plus 2 tablespoons) unrefined light brown cane sugar
- 1 egg, at room temperature
- 1 teaspoon pure vanilla extract (I used a little more of my homemade vanilla extract)
- 240 grams (2 cups) flour (I used organic T65 flour)
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon sea salt (a little less if you use semi-salted butter, as I did)
- 280 grams (10 ounces) chocolate disks (see note), at least 60% cacao content (I used 70%)
Yields two dozen 8-cm (3-inch) cookies. The recipe can be doubled.
Prepare the dough 24 to 36 hours in advance. In the bowl of a food processor, cream together the butter and sugar for 5 minutes, until light and fluffy. Add the egg and vanilla, and beat until well combined.
Combine the flour, baking soda, baking powder, and salt in a medium mixing-bowl, and whisk gently to remove any lump. Add to the wet ingredients and mix until just combined; don't overmix. Fold in the chocolate. Place a piece of plastic wrap on the dough to cover and refrigerate for at least 24 hours, preferably 36 hours, and up to 72 hours.
If the dough is too hard to scoop, place on the counter for 20-30 minutes to soften slightly. Line a baking sheet with parchment paper or a silicon baking mat. Using a sturdy spoon, scoop out even balls of dough, roughly the size of a ping-pong ball (about 40 grams or 1 1/2 ounces) and place them on the prepared baking sheet, giving them a little space to expand. (At this point, the original recipe says to sprinkle the cookies lightly with sea salt, but the dough seemed salted enough to me so I skipped that step.) Return to the fridge for 15-20 minutes to firm up again.
Preheat the oven to 175°C (350°F). Insert the baking sheet in the middle of the oven and bake for 14 minutes, until golden brown but still soft. Transfer the parchment paper or baking mat to a cooling rack immediately to stop the baking, and let cool to the temperature you like.
Repeat with the remaining dough on the same day or the next, reusing the same sheet of parchment paper.
You can also freeze the balls of dough once formed: freeze in a single layer, then transfer to a freezer-safe container when frozen. No thawing necessary before baking: place on the baking sheet on the counter while the oven preheats to 175°C (350°F), and bake for 15 minutes.
Note: Chocolate disks are round or oval pieces of couverture chocolate, which melt when baked and create a nice layered texture in the finished product. You should be able to find them at baking supplies stores or specialty grocery stores. (I bought a one-kilo box of these chocolate pistoles at G.Detou for 9€.) If unavailable, substitute roughly chopped chocolate, or the best quality chocolate chips you can find and afford.
Adapted from David Leite's recipe, published in the New York Times on July 9, 2008.
posted by Bea @ 1:10 AM
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