This recipe may be the biggest thing to hit the blogosphere ever. Okay, so that is a purely speculative comment, but I swear a million bloggers have posted this recipe or raved about it since it was published over 18 months ago. I knew without a doubt that this cookie would be part of CCC week. I think I would be chastised immensely if it wasn't included!
Once the special discs were ordered, this dough has to be refrigerated for 24-36 hours. See what I mean? High maintenance. Most people aren't going to wait that long for a chocolate chip cookie. But, I set out to make these and promised that I would follow the recipes as written. That was about to become even more difficult.
Once the cookie dough is adequately chilled, the dough is formed and sprinkled with sea salt. Yep, you read that right. Salt. On my cookie. I wasn't too sure about this. I don't really know where I stand on the sweet/salty combination. Sometimes I like it (for example, chocolate covered pretzels. YUM!), but I haven't really ventured out into the 'salt on my sweets' universe.
Even though the recipe says to eat these warm, I don't think these cookies aren't meant to be eaten right out of the oven. They are so full of chocolate that they really will fall apart if you try to eat them right away. Just in case you were wondering that did not stop us from trying. :)
Our first impression? Not the best. Too much chocolate. The salt, however, was a nice addition. It really wasn't salty, just something to give it a little kick. But then a day passed. These cookies firmed up nicely and still maintained their chewiness. Holy moly, a really good cookie!
So, if you have 3 days to wait for a cookie, this is the cookie for you. Really good and definately not your every day cookie. I now understand what the hoopla was all about!
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and 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, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.