PATIENCE IS A VIRTUE.
42 hours of waiting, nail-biting (maybe i exaggerated a bit…!), anxious and excited at the same time.
the results was spectacular rounds of morsels.
- tan golden body – crisp inside-out – caramelish flavour – chocolatey chocolate chips – dense internals – bite-size – oh so fragrant aroma throughout the whole apartment – i couldn’t stop biting one after another – my quest for my ultimate homemade chocolate chip cookie ended with this recipe, tweaked for my palate and our local palate – i’m practically on cloud*9 – JUBILANT.
if anyone ever doubted the effect of the hours of the cookie dough spent in the fridge have any effect on the result of your chocolate chip cookie……please stop doubting! You will not regret ever for waiting that few days to bake the cookies.
i practically stood in front of my oven for 18minutes to view the progress of my little darlings in heat! Crazy as it may sound, I was that obsessed.
Here’s the recipe i adapted from NY Times version to the availability of my supplies:
10 oz all purpose flour (you may use bread flour as suggested in the original recipe)
6 oz cake flour
1/2 tsp ground cinnamon
1 1/4 tsp baking soda
1 tsp baking powder
1 1/2 tsp coarse salt (i used Himalayan salt)
10oz unsalted butter, softened
5 oz light brown sugar
4 oz granulated sugar
2 eggs (medium or large)
2 1/2 tsp vanilla extract
8 oz sweet chocolate chips (double if you use bittersweet chocolate chunks/chips)
Combine and sift flours, cinnamon, baking soda, baking powder & salt. Set aside.
Using mixer with paddle attachment, cream butter until smooth. Then add in sugars and cream again until light and fluffy.
Add the eggs, one at a time, mixing well after each egg.
Mix in the vanilla extract. Scrape down the sides of the bowl as necessary.
On low speed, stir in flours in few intervals. Stop when everything is incorporated.
Next add in the chocolate chips or chunks.
Wrap the dough in plastic wrap/cling film and refrigerate for at least 36 hours.
The dough may be refrigerated up to 72 hours max, used in batches if preferred.
……after waiting for a few days….
Preheat oven to 180 degrees C.
Scoop teaspoonfuls or tablespoonfuls of dough on your baking sheet, making sure to leave 1 – 2 inches space between them.
Bake until golden brown (around 15 – 18minutes), switching baking sheets at half interval (8 minute point).
Transfer the baking sheet to a wire rack for 2 minutes, then transfer cookies from baking sheet to wire rack to cool further. Cookies will feel soft when it is fresh from the oven, it will harden crisply once it is cool.
Yields around 120 cookies (if using teaspoonfuls).
♣ there u have it…the ultimate choc-chip cookie, waiting to be baked and be addicted with ♣
I can’t believe who would not!!!