Monday, June 8, 2009

THE BEST cookies I have ever tasted.

Our make-up artist made this recipe and they are just deadly good! I had heard about it on the SPLENDID TABLE and it just sounded incredible and when Valecia showed up with them without us even discussing the radio program, I knew that this cookie and I were meant to be together.

ENJOY-
angelo


Chocolate Chip Cookies

September 13, 2008 -The Splendid Table, PBS

ALSO: Visit
Leites Culinaria, David's James Beard award-wining Web Site for more info on his articles and recipes. You will love this site. Seriously.

From "Perfection? Hint: It's Warm and Has a Secret," an article by
David Leite which appeared in the July 9, 2008 issue of the New York
Times. Recipe adapted from Jacques Torres

Makes 1-1/2 dozen 5-inch cookies
Time: 45 minutes, plus at least 24 hours for 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 the 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.
3. 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.
4. When ready to bake, preheat oven to 350 degrees. Line a baking
sheet with parchment paper or a nonstick baking mat. Set aside.
5. 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 (which I don't do) and bake until golden brown but still soft, 18 to 20 minutes (actually 12-15, or at least in my oven). 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.


Note: Disks are sold at Jacques Torres Chocolate
(
www.jacquestorres.com); Valrhona féves (oval-shaped chocolate pieces)
are available at
Whole Foods.

8 comments:

Samantha said...

OMG! I know this recipe. I have heard it as well and have been trying to find it ever since. THANK YOU. I am making them this week.

Dumbwit Tellher ♥ said...

Can't wait to partake! Thanks for the recipe.

Jules LT said...

You are the devil and I love you for it.

SKL said...

OH NO! I DON'T need to know this. Between you amazing inspirational designs and food choices & recipes I am going to be fat yet in very beautiful surroundings.

Bromeliad said...

Mmmmmh, Jacques Torres. Forget making these. He has a shop down the street.

Anonymous said...

Oh man! This recipe sounds decadent. I promise you that I could eat the weight of my head in cookies and still want more. I LOVE cookies. I will have to try this recipe SOON!

Jessie

Deirdre said...

Why? Why? Why would you do this to us? They sound delicious.

alice said...

They look delicious! I'm always up for a new chocolate chip cookie recipe...thanks for sharing.

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