Except I wasn't as impressed as I had hoped to be. Don't get me wrong, it's a good recipe and I take a lot of the blame for the shortcomings in the batch that I made. I found the cookies drier than I prefer which was likely due, at least in part, to overbaking them (and I almost consistently underbake cookies). But overall the recipe was just too fussy when considering the results. It included both cake flour and bread flour and the fancy chocolate chips that it called for cost me well over ten dollars. Maybe I'm being cheap, but that just seems absurd.
But, there were some really good tips within the recipe. Letting the batter rest for 36 hours helps the cookies to develop flavor. And sprinkling the tops of the cookies with sea salt before baking is genius. So, I decided to use these tips with my cookie recipe of choice that comes from Mark Bittman's How to Cook Everything.
This is a pretty simple recipe and the cookie dough comes together in less than 10 minutes (using my stand mixer it takes me about 5 minutes). While resting the dough for 36 hours in the fridge improves the flavor, it is definitely not necessary for a tasty cookie. I do, however, recommend letting the batter chill for at least 20 minutes in the fridge. For some reason that seems to improve the texture of the cookie.
Chocolate Chip Cookies
adapted from Mark Bittman's How to Cook Everything, many of the changes inspired by David Leite's article in the New York Times.
Despite my horror at paying over $10 for chocolate, I do think using somewhat high quality chocolate chips can be a nice touch. I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips. Cook's Illustrated rated them very highly in a recent taste test and I picked them up for $2.50 on sale at Fred Meyers.
- 2 sticks butter
- 3/4 cup brown sugar
- 3/4 cup granulated sugar (I used the vanilla sugar I've made. I noticed a slightly more vanilla-y taste in the cookie dough, but no difference in the baked cookie)
- 2 eggs
- 2 cups flour
- 1/2 tsp salt
- 1/2 baking soda
- 1 tsp vanilla
- 1 12 oz bag chocolate chips
- sea salt for sprinkling on the tops of the cookies
Combine the flour, baking soda, and 1/2 tsp salt in a bowl, set aside.
Measure out the 1 tsp vanilla and put into a ramekin, set aside.
Put the butter and sugars in a large bowl and cream using an electric mixer. The thing I love about creaming the butter and sugars is that it is easy to tell by the color of the mixture when it is ready for the next step -- it noticeably lightens in color. This takes about 3-5 minutes. Once the butter and sugars are creamed, add the eggs one at a time and beat until well blended.
Gradually mix in the flour/salt/baking soda mixture until well combined. Stir in the vanilla and chocolate chips by hand.
If you are going to rest the chocolate chips in the fridge, cover very tightly with plastic wrap and let set in the fridge for 36 hours.
Once you are ready to bake the cookies, preheat oven to 375 degrees. Drop by tablespoons onto ungreased baking sheets and sprinkle lightly with sea salt. Bake until the edges are browned, the overall color is light gold; if the cookies have been chilling this takes about 15 minutes (in my slightly cool oven). If not, this takes about 10 minutes.