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To say that my 4 year-old son is a picky eater is a bit of an understatement. Just when I’m sure I’ve got his likes and dislikes figured out, he changes them. Last week, he loved baked salmon. This week … Continue reading
“You bring the guacamole,” is what I get when there’s a party coming up. I consider this a real compliment to my guacamole-making skills. When asked how I make it, I tell them that it’s a family secret and it … Continue reading
I’m a sucker for a good cookie. It requires so much less commitment than a piece of cake, which I feel I need to plan and prepare for all day in order to eat in good conscience. This cookie has been floating around the food blogging world, begging me to try it and put my two cents in on its “best cookie” status. But I avoided it. I printed the recipe. Filed it. Looked at it each time I flipped through, but refused to make them.
There’s a little issue with these cookies that completely flies in the face of my controlling, instant gratification type of personality. After you put the dough together, you must wait at least 24 hours before baking them.
Go ahead and be brave. Be stronger than I and go for it. These little lovelies are worth the wait. And the recipe makes a large amount of dough for a large amount of large cookies. Unless you plan on gaining about 15 pounds, don’t make them all at once. Cookie dough freezes incredibly well. Go ahead and scoop it out the size you would if you were going to bake them.
Then, just put them in a freezer-safe container and come back to them when you’d like a warm cookie treat. Amazingly, there’s no need to adjust your cooking times or temperatures. They bake up just as wonderful as they do cold from the fridge.
NY Times Chocolate Chip Cookies (adapted slightly from the adaptation by Jacques Torres for the NY Times)
– INGREDIENTS –
2 cups minus 2 T 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 (like kosher or sea)
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate chips (look for at least 60% cocoa content)
– PREPARATION –
1. Sift together your flour, baking soda, baking powder and salt into a bowl. Set aside.
2. Using your stand mixer fitted with the paddle attachment, cream the butter and sugar together until very fluffy and light in color – about 5 minutes. Add the eggs, one at a time, mixing well after each one. Stir in vanilla. Reduce the speed to low and add the flour mixture until just combined – 5 to 10 seconds. Stir in the chocolate chips by hand so they don’t break up in the mixer.
3. Wrap the dough in plastic wrap and refrigerate 24 to 36 hours. Can be refrigerated for up to 72 hours.
4. Preheat the oven to 350 degrees. Line your baking sheet with parchment paper or a nonstick baking mat. Set aside.
5. Scoop large golf ball sized mounds of dough and bake for 15 – 18 minutes, until golden brown but still soft.
6. Cool for 10 minutes. Enjoy warm – with a napkin.