Ultimate Chocolate Chip Cookies
on May 26 in In The Kitchen by SumiA long time ago, I used to know this lady, who used to bake this delicious bread. She used to bring her bread to the church functions, get togethers, and have them for dinners when she would invite us to her home. I fell in love with her bread; it was delicious. So one day… since we knew each other very well, since my husband was like best friends with her husband, since my kids played with her kids… I asked for the recipe. She told me that she doesn’t give out her bread recipe. I felt very embarrassed thinking that I have asked her something very inappropriate. At that time, I didn’t know that some people just didn’t share recipes for whatever reasons other than that they are actually using the recipe for their restaurant or store. I never came across another person who didn’t want to share a recipe, however.
I do completely understand that one may have a sentimental reason, or maybe it’s a handed down to the family thing. And this is why I am so thankful to David Leite for sharing his recipe for ‘Ultimate Chocolate Chip Cookies”. If anybody has an excuse, not that you need one, to keep a recipe a secret, it would be David Leite. He went through a lot of research and I am sure a lot of redo bakings for this. You can read his New York Times article here. Thank you David for sharing your recipe. You don’t know me, but I love your Chocolate Chip Cookies. It’s my favoryte!
Here are all the ingredients. Also a warning – After you make the cookie dough, you have to keep it in the refrigerator for at least 36 hours. That means, you can not eat it or bake it until two days later. I repeat – no baking until 36 hours. Now go torture yourselves.
The first thing I did was to get ready to sift all the dry ingredients. But before I did that, I took out a tablespoon of the cake flour from the two cups of cake flour I had.
Then I take away another one.
Then I added the bread flour to two cups minus 2 tablespoons cake flour. Are ya with me?
I added the invisible baking soda, baking powder, and salt.
I shooka, shooka them to sift. I put them aside for now.
I creamed butter and sugars with the paddle attachment. Mine took a bit more than five minutes to lighten just because I was using this new vegan cane sugar, which had bigger sugar crystals.
The eggs were added one at a time between the mixing.
I stirred in the vanilla extract.
I added all the dry ingredients to the creamy mixture.
I place my top on before I stir slowly. If you don’t have the Kitchen Aid shield, just put a kitchen towel around it so you don’t make a big cloud of mess. I make sure to not over mix. Just for 5 to 10 seconds.
Stir in the chocolates. Do not over mix, I say!
Looky, looky…You see those other brown chocolate chips? I added some chopped Valrhona Chocolates. Yum!
I divided the cookie dough into 4 portions. Then place each portions of the cookie dough in the parchment paper.
I placed these logs in 2 plastic bags. I put them in the refrigerator. Then I wait…This is the hardest part. I have to wait 24 to 36 hours. Yes, you must! It won’t be the same if you don’t.
After waiting 36 hours and eating some store bought cookies to get my mind off of the cookie dough in my refrigerator, I finally took them out one at a time and sliced them like this.
I make each slice into a ball like this.
I sprinkle some Fleur de Sel on top of each cookie dough ball.
I put these in the oven preheated to 350 degrees.
After about 15 minutes, I got this.
And my son, D3, did this.
The End.
Ultimate Chocolate Chip Cookies
created by David Leite
adapted from a recipe by Jacques Torres
Makes about 18 cookies
Ingredients
2 cups of cake flour but take out 2 tablespoonfuls
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons sea salt
2 1/2 sticks of room temperature unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs at room temperature
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, or regular chocolate chips with 60 percent cacao content.
extra sea salt or fleur de sel
Instructions
1. Sift all the dry ingredients: flours, baking soda, baking powder and salt. Set aside for later.
2.Cream butter and sugars together until very light using a mixer fitted with paddle attachment, about 4 to 6 minutes. Add eggs, one at a time, while the mixer is going to incorporate well. Reduce the speed to low and stir in the vanilla extract. Add the dry ingredients all at once and mix slowly until just combined. Make sure not over mix, just 5 to 10 seconds. Sprinkle the chocolate pieces into the dough and stir for 3 to 4 seconds. Divide the cookie dough into four sections, and make each section of the dough into a log using a plastic wrap or a parchment paper. Keep the logs in the refrigerator for 24 to 36 hours.
3. When baking, preheat oven to 350 degrees. Line two baking sheets with parchment paper and set them aside.
4. Slice the cookie logs big enough to make each slice into a golf ball sized ball. Place the cookie dough ball onto the cookie sheet and sprinkle tops with some sea salt. Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough.
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Oh my goodness!! I will SO be trying this recipe. It has never occurred to me to sprinkle salt on chocolate chip cookies but it sounds beyond divine. Thank you for sharing!!!
It seems sort of not-nice to refuse to share a recipe.
Hi Wendi,
Thanks for stopping by. I hope you do try the recipe. The salt really brings out the flavor of the chocolate in the cookie. But remember- you have to let the dough chill for a couple of days. Please let me know how it turns out. By the way, are you the Wendi from Hawaii travel forum?
Love,
Sumi (Pinky from the Hawaii travel forum)
That’s me.
David posted a link so I came to check out your new site. It’s just lovely.
I made these! They were so good that I had to wrap them up and take them to my son (well, I delivered the ones my husband didn’t eat). What was not an option was leaving them in my house where I could find them. My gosh! What an awesome recipe. I wish I could claim that I was the one to creative enough to think of putting sea salt on the top. Thanks so much for sharing.
So glad you liked the cookies. I have to bake them often because of the boys. Thanks for letting me know how it turned out.
Sumi