Much Ado About Stuffing

Much Ado About Stuffing

Is This Really The Ultimate Chocolate Chip Cookie? Or is it This One?

Me and Jacques Torres- SWEET!!

These are the cookies that appeared in the July 9, 2008 edition of the New York Times. The very same cookies that set off an explosion of baking across the Internet to see if, indeed, they are the perfect specimen. Have you made them?
adapted from a recipe by Jacques Torres, et al.
Makes about 18 cookies


Sea Salt Chocolate Chip Cookies

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 Kosher 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
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.

dough with chocolate chunks

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 six 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. Rotate pans half way through, especially if your oven tends to hot spots. Leave on cookie sheet for 5 minutes, then slip cookies onto a wire 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: Following this will produce giant size cookies, like 5″ in diameter. If you prefer a smaller cookie, scoop 2 oz portions and bake for about 15 for 3 1/2 inch cookies. It will yeild about 30 cookies.

 Until now, this has been my go-to Chocolate Chip cookie recipe– they are a bit of a pain to make, and you ABSOLUTELY MUST make them on a silpat mat.
Supposedly, Martha Stewart’s Daughter invented this recipe when she was 12.
Martha Stewart Living, September 1998

  • Makes fifty 4-inch cookies
  • 1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
  • 3 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 1/2 cups best-quality chocolate chips
  1. Preheat oven to 375 degrees. Line two baking sheets with Silpat baking mats or parchment; set aside. Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.
  2. Drop 2 to 3 tablespoons dough per cookie onto prepared baking sheets; space dough at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove cookies from baking sheets, and allow to cool on baking racks.
On “Martha Bakes,” Martha chilled the dough for 1 hour and baked the cookies for 10 to 12 minutes.

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