“I mean,” Felicity broke into a laugh. “These are killer. Chewy, soft, crisp in all the right places. They’re- they’re-“
“They’re amazing. I know. I finally mastered them. I did it. I finally did it.” Zoey looked at the cookie with pride. “They’re my masterpiece.” She actually felt a bit choked up, looking at them. “I knew they were perfect the moment I opened the oven.” Felicity sighed in agreement as they dunked the warm cookies into a short glass of cold, white milk. “I just, like, wanted to make tiny baby blankets for each and every one of them, you know? Bundle them up. Take them home.” Felicity frowned. “Take their picture and make sweet little announcements, send them to all my family and friends. Buy them little hats. Put them in a stroller and push them around, every single one.”
Zoey caught Felicity’s eye and coughed suddenly. “I mean, you know. Yeah, they came out pretty good.” They sat in silence for a moment. Zoey took a sip of milk. “I should probably take a break from baking now, huh?”
“Yeah. I’d say so.”
This is the New York Times recipe for Chocolate Chip Cookies. It is Jacques Torres’ recipe. It is good. It is reputed, in fact, to be the “perfect chocolate chip cookie recipe.” It’s also from 2008, where it resided on pretty much every food blog known to mankind, making us woefully late. (In other knews, omg you guys, have you seen The Boleyn Girl yet? Have you heard of this thing called CELL PHONES? And Snuggies? And now, there’s a polio vaccine, apparently? What the what?)
I know, it’s old. But it’s just so good. And it’s cookie time! Hooray!
Chocolate Chip Cookies
Makes: 1 and 1/2 dozen of 5-inch perfectly round cookies
Note: This dough will need 24 hours to CHILL.
2 Cups minus 2 TBsp of cake flour
1 and 2/3 Cups of bread flour
1 and 1/4 tsps of baking soda
1 and 1/2 tsps of baking powder
1 and 1/2 tsps of coarse salt
2 and 1/2 sticks (or 1 and 1/4 cups) of unsalted butter
1 and 1/4 Cups of light brown sugar
1 Cup plus 2 TBsps of granulated sugar
2 large eggs
2 tsps of natural vanilla extract
1 and 1/4 pounds of bittersweet chocolate chips, disks or feves (I know right? A feve?) of at least 60% cacao content
1. Sift flours, baking soda and power, salt into a bowl. Set aside.
2. Cream butter and sugars together until very light (5 minutes or so).
3. Add eggs, one at a time, and mix well after each addition.
4. Stir in the vanilla.
5. Reduce spped to low and add dry ingredients, mixing until just combined (5 to 10 seconds).
6. Drop chocolate in and incorporate them.
7. Press plastic wrap against dough and refrigerate for 24 to 36 hours. (Can be refrigerated for up to 72 hours.)
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Scoop 6 mounds of dough (the size should be slightly larger than a golf ball) onto baking sheet.
3. Sprinkle lightly with sea salt.
4. Bake for 18 to 20 minutes, until cookies are golden brown by soft.
5. Transfer sheet to a wire rack to cool for 10 minutes if you can wait that long. Let’s be honest here.