Tuesday, 31 July 2012

Chocolate Chip Cookies

So I came across what claimed to be the "BEST" chocolate chip cookies recipe and thought I'd gave it a try.  I admit I have been skeptical because what recipe doesn't claim to be the best one? I found this on Tidymom but it was originally posted on The New York Times years ago. I have slightly adapted it from the original recipe because I didn't have any cake flour on hand.



*2 cups cake flour=1 3/4 cup AP flour and 1/4 cup corn starch(flour)*

I've tried a number of CC cookie recipes in the past, ranging from Michael Smith's Chocolate Chip Cookies to the secret Mrs. Fields Chocolate Chip Cookies. All of which turned out mediocre and I had since then lost faith. It took some courage to attempt this recipe because if they turn out to be "meh", they'd go straight into the trash. I refuse to serve bad food.


I would have to say that these are the best chocolate chip cookies I've had. The other recipes I've tried don't even come close. I had to play around with the baking time because the 18-20 minutes indicated in the instructions was way to long and produced over baked cookies that were crisp all the way to the centre (note that every oven is different though!) 

15 minutes was the perfect time for me and the cookies came out crisp on the outside and chewy in the centre. Don't take my word for it though, it's never a good idea to determine done-ness based on time. Set your timer to 14-15 minutes and start checking on them every other minute after that. It's done when the outside is golden brown and the inside is still pale yellow and puffed up like a dome. As it cools, it will deflate.




1 3/4 cup all purpose flour
1/4 cup corn starch
1 2/3 cup bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
2 1/2 sticks (1 1/4 cup) salted butter
1 1/3 cup brown sugar
1 cup sugar
2 lg eggs
2 tsp vanilla
1 1/2 cup bitter sweet chocolate
1 1/2 cup white chocolate

Cream the butter and sugar until fluffy. Add in the eggs one at a time, scraping down the sides between mixing. Add in the vanilla and mix well.

Sift together the dry ingredients and incorporate into the butter mixture.

Add in the chopped chocolates and beat for another 30 seconds.

You are now supposed to refrigerate the dough for 24 hours but I found that it was extremely difficult to scoop out the dough after it's completely chilled. I suggest refrigerating it for 2 hours, scoop out the dough into desired shapes and chill in a large ziplock bag.


I used a standard ice cream scoop for this job. It produces golf ball sized dough balls that will expand into a cookie that's 2 1/2" in diameter.


Take out the chilled dough right before you bake. Place 6 on a standard baking tray and flatten just so slightly. I also like to make a little dent in the middle for even baking.

Bake for 15 minutes or until your prefered done-ness
13 min: chewy cookie
15 min: crisp on the outside and chewy inside
 17 min: Crispy cookie




3 comments:

  1. Your cookies look stunning! Love the tips you gave too about scooping before completely chilling and the such, got me craving thats for sure!

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  2. nom nom nom...i'm in cookie heaven!
    xo
    http://allykayler.blogspot.ca/

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  3. These look so chewy! I love the pictures - makes me just want to eat one off the screen :)

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