I have one more sweet treat to share. I could not resist a new chocolate chip cookie recipe claiming to be perfect and the best. When split in half, these cookies were described as having a “wet-sand crumb surrounding a glossy pull of viscous molten chocolate.” Wow.
It is very rare that I follow a recipe to a “t,” but I did exactly that in this case. The NYT article explains that the reason these cookies are exceptional is the meticulous attention to detail in the recipe. I did use granulated sugar instead of superfine. 😉 The original recipe controversially omits vanilla extract. We didn’t notice! They were absolutely FABULOUS.
The recipe was adapted from The Pastry Chef’s Guide by British pastry chef Ravneet Gill, via the New York Times, contributed by Charlotte Druckman. I used chopped 71% cacao Valrhona chocolate.
Yield: 14 to 15 cookies
- ½ cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 sticks), softened
- Scant 3/4 cup/140 grams dark brown sugar
- ⅔ cup/110 grams superfine sugar (I used granulated sugar)
- 1 large egg
- 1 3/4 cups plus 2 tablespoons/250 grams all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon Maldon sea salt (or kosher salt)
- 6 ounces/170 grams dark (bittersweet) chocolate, chopped into large chunks (I used 71% cacao Valrhona)
- Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
- Add the egg and beat over medium speed until evenly combined.
- In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
- Add the chopped chocolate and fold into the dough until evenly distributed.
- Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)(I used one sheet.)
- The next day, heat the oven to 350 degrees, preferably on convection.
- Make sure the dough balls are evenly spaced out among 2 baking sheets, as they will spread. ( I placed 5 cookies per sheet on 3 baking sheets.)
- Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
- Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat!
Note: These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.
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I get the baking soda…it is there for browning. But the baking powder and a 12 hour refrigeration…the moisture in the dough going to neutralize any rising power. I don’t get it.
By letting the cookie dough rest and chill in the refrigerator, it is able to fully hydrate. Baking chilled dough also decreases the amount of spread- these cookies dome slightly in the center. They were fabulous!