Ultimate Chocolate Chip Cookieson May 26 in In The Kitchen by Sumi
A 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.
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.
I sprinkle some Fleur de Sel on top of each cookie dough ball.
Ultimate Chocolate Chip Cookies
created by David Leite
adapted from a recipe by Jacques Torres
Makes about 18 cookies
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
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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