Okay, these cookies are for anyone. Man, woman, child, not quite sure. Everyone likes chocolate chip cookies.
What makes them ‘man cookies’ is Mr. Moose has been finding me all these amazing recipes on sites like lifehacker.com and manmadediy.com. Mr Moose spots a recipes says something like ‘Hey hon, doesn’t this really look good’ which means ‘will you make these right now?’Granted these are not sites solely for men, but they do tend to lean male. This recipe is courtesy of manmadediy.com via The NY Times, via the very talented and chocolatey Jacques Torres.
Apparently theses are ‘ultimate chocolate chip cookies.’ No mincing words there. Well I’ll see about that. And I did. And I have to say that they are. I did have to go out and find some particular ingredients. Bread flour. No problem. Cake flour. More of an issue. Finally after scouring the flour shelves I found it at the very tippy top. As for the feves…As instructed I went to Whole Foods to purchase the aforementioned Valrhona feves, disks of chocolate goodness only to find out that a handful cost about $6. For all reasons practical and Estonian I simply could not bring myself to buy the flamboyant, ridiculously expensive chocolate. I would have needed about $18 worth to make the cookies. For that much the cookie better be doing something more for me than just taste good. So I went with 70% cacao dark chocolate chunks.
The secret is in the ingredients and the chilling. Yes, you chill the dough. At least 24 hours. Up to 72 hours.
Ultimate Chocolate Chip Cookies
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)
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.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
These cookies rock!!! Enjoy. Until next time…Moose out