Honestly. Do not even bother with any other recipe. It’s apparently all about the resting of the dough for at least 24 hours that makes this cookie magical. Add the use of Valrhona chocolate discs, French butter and a sprinkle of Maldon salt on the top of the cookie and how on earth can you go wrong ?
This recipe (adapted from the NY Times – my recipe below uses less sugar and butter) makes a mountain of dough and I like smaller cookies, but just make it once and freeze individual scoops in freezer bags for warm cookies with a big mug of tea any time you want.
Time: 45 minutes plus at least 24 hours for resting dough
Ingredients (makes about 30 3-inch cookies – see freezing tip above)
- 2 cups cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 250g unsalted butter
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 500g bittersweet chocolate – broken, chopped if not in discs. Buy the best you can and at least 60 percent cocoa content
- Sea salt flakes
Method
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- 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.
- Take out dough about 30 minutes before you’re ready to bake and preheat oven to 180C (350F)
- Scoop mounds of dough (the size of 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 – about 18 minutes
- Transfer sheet to a wire rack for 10 minutes
- Enjoy warm !
July 31st, 2011 at 2:14 pm
That looks so good! I love how fluffy those cookies look! I have to try this soon! Thanks for sharing! I’m new to blogging here and I just love how supportive and creative everyone is! If you have time, could you please check out my blog? http://shecooksandheeats.wordpress.com/ I would love some advice and feedback 🙂
July 31st, 2011 at 4:09 pm
Thank you Kat ! Your blog is delightful 🙂 I love the blogging community as well – they’re always so helpful and supportive.
July 31st, 2011 at 5:02 pm
That looks so good! Chunky and chocolatey.
July 31st, 2011 at 9:34 pm
Those cookies do sound special. I especially like the addition of sea salt on top.
August 1st, 2011 at 12:25 am
You’re not kidding about these being the Rolls Royce of cookies…
August 1st, 2011 at 9:39 am
Oh. My. Gracious. Goodness.
August 2nd, 2011 at 11:39 pm
This is over the top! Love that you used cake and bread flour! and all quality ingredients…sea salt flakes, wow, truly a Rolls Royce of a cookie!!
August 19th, 2011 at 10:06 am
Hi Carol,
Absolutely love your blogs
I’ve been ordered by best husband in the world to get on with baking this recipe but just wanted some advice about ingredients. What does cake flour mean in Australia? I’m guessing plain four? I’m also not sure about bread flour as I’ve only seen bread mixes. My local Coles supermarket stocks the Anchor range. Is there anything on this link you recommend. http://www.anchorfoods.com.au/go/products/flour/traditional-flour
Hx
August 19th, 2011 at 10:15 am
There’s the cake flour mix http://www.anchorfoods.com.au/go/products/flour/special-purpose-flour/lighthouse-cake-biscuit-and-pastry-self-raising-flour but it’s self-raising – see if you can find the plain version. Cake flour is flour is the opposite of bread flour in that it has less gluten in it so it means that you get lighter cakes (but then the recipe calls for bread flour as well haha) – maybe experiment and just try using plain flour only for both the bread and cake flour required ? I didn’t try (and still have lots of cookies in the freezer ready to be baked as the cookie-monster wants so haven’t had to make any more yet). This site says you can use a little less plain to substitute for cake http://sg.answers.yahoo.com/question/index?qid=20071028191735AAYw0xZ maybe try that ? The secret apparently is about resting – the cookie that I had that made me tackle the girl for the recipe was made from dough that was rested for 2 days….let me know how it goes !