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Wednesday, October 2, 2013

Chocolate Chip Cookies #1

Did I even mention that October is going to be a fun month full of treats and birthdays? Yes, it is indeed my birthday month and so many friends I know have the same birthday month too. So that means double celebration!!

On top of that, it is Choc-a-cookie month at Aspiring Bakers. This means it's going to be cookies and chocolate in one. Oooh, that to me is chocolate chip cookie for sure! In view of this, I'm going to have a chocolate chip cookie throwdown! For this throwdown, I'm going to have 3 chocolate chip cookies from various sources where many people have acclaimed each of these cookies to be THE BEST. This throwdown is just for personal reference and also to note what the people who have tasted the cookies love most.


Source: mycutegraphics
For this 1st part of the chocolate chip cookie throwdown, I'm going to try the recipe from Jacque Torres which is also famously known as The NY Times cookie. See my modifications in blue.

Ingredients:
240g cake flour
240g bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
283g unsalted butter
283g 150g light brown sugar
226g 50g granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
566g bittersweet chocolate disks or fèves, at least 60 percent cacao content (I used chocolate chunks)
Sea salt

Method:
  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. 
  3. Add eggs, one at a time, mixing well after each addition. 
  4. Stir in the vanilla. 
  5. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. 
  6. Drop chocolate pieces in and incorporate them without breaking them. 
  7. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be is best refrigerated for up to 72 hours.
  8. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  9. 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 14 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.


Do note that the recipe has been followed to a T for this chocolate chip cookie throwdown. If you note the highlighted portion above, do not skip this step. Refrigerating the cookie batter will allow the sugars in the cookie batter to blend and obtain a nice caramel flavour.

Mr G took one when it was almost out of the oven because of the incredible chocolate caramel flavour he smelt. I think it's normal  because I couldn't resist and snitched on one too which was barely out of the oven :P If you are the testers, what would you think about it?

Personal Notes:
  • to freeze cookie batter, use a cookie scoop and place your cookie rounds into baking pans. Put the baking pans into the freezer for about 1/2 hour or so where they have hardened. To keep them easily, put them into freezer bags and label them accordingly.



I am submitting this post to Aspiring Bakers #36: Choc-a-cookie (October 2013) hosted by Genie of Honeybee916 Food.





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