Monday, February 28, 2011

Chocolate Chip Cookies

Year's ago this recipe was in The New York Times. My husband cut it out and gave it to me. I took that as a request. His instincts were right!


I received this towel from one of my friends the other day. I took this as a request too.


Thee cookies take three days to make but they certainly are worth it. Once the dough is made, you refrigerate it for 36 hours which allows the sugars to melt and enriches the cookies flavor tremendously. These cookies are large, six inches in diameter. I made two separate batches because of the bulk.

Place 2 cups of cake flour in a bowl. Add 1 2/3 cups of bread flour, 1 1/4 teaspoons of baking soda, 1 1/2 teaspoons of baking powder and 1 1/2 teaspoons of salt. Whisk this together and set aside.


Us the paddle attachment of your mixer and beat together 1 1/4 cups of light brown sugar, 1 cup plus 2 tablespoons of granulated sugar and 2 1/2 sticks of unsalted butter. Beat until light and creamy.


Add 2 large eggs. Beat until well blended. Then beat in 1 tablespoon of vanilla extract.


Slowly beat in all of the dry ingredients until well blended.


Now comes the good part! Carefully blend in 1 1/4 pounds of chocolate feves. Use at least 60 % cacao content. Unlike chocolate chips, the feves melt horizontally through the cookies which gives you whole layers of chocolate in each bite. I mix them in by hand so they don't break.


Sometimes, if I don't have enough feves on hand, I will add some chocolate chips but they have to be at least 60 % cocao. However the cookies are much better using all feves. You can just google feves to find places to buy them but Whole Foods has started carrying them if you have one nearby.


Place the dough in a bowl and press plastic wrap over it. Refrigerate for at least 36 hours. I baked mine after 72 hours.


I weighed my for accuracy, they were each 3 1/2 ounces. Place them on a cookie sheet covered with parchment paper. Preheat the oven to 350 degrees. Sprinkle the tops of each cookie with a bit of cracked sea salt.


Bake until they are golden on the edges but still soft. About 20 minutes. These cookies are crunchy on the edges and chewy on the inside.


I let mine cool on the cookies sheets.


You could take them off the sheets after 10 minutes and continue to cool them on racks.


Mine never make it that far.


Hungry hands grabbed them right off the cookie sheets and downed them with big glasses of cold milk.