Google It

When in doubt...Google it! I swear, Google knows everything.

My all time favorite chocolate chip cookie is from the one and only Paradise Bakery. It is perfect in every single way - warm, big, gooey but crisp enough around the edges...you know what I'm talking about.

Since there is no Paradise Bakery in San Diego I tried to Google their recipe for the cookies. Surprise, surprise - Google did not know (sad face).

However, Google did find a recipe that the New York Times dubbed the best chocolate chip cookie. I decided I could settle for that and started putting it all together. The person who created this recipe is a genius, they were amazing and very similar to the ones you can find at Paradise. They take a while to make because they have to sit in the fridge for 36-72 hours, but I promise they are worth the wait. These will definitely impress your friends and family, that is if you don't eat them all first. :)

Chocolate Chip Cookies
Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
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)
Sea salt.
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.

Give them a try and let me know how it goes! Happy Sunday!

1 comment:

Merci Beaucoup!