Sunday, November 29, 2009

The Perfect Chocolate Chip Cookie*


Lorna Yee recently posted on her blog, The Cookbook Chronicles about The Perfect Chocolate Cookie.

Now that is a pretty bold statement and I felt that I needed to test out this claim. I gathered the necessary ingredients (all of which I was able to find at my local grocery store) and began baking.

Cookie Dough

I did alter the recipe by adding one step to Lorna's directions. After making the dough, I chilled it in the fridge for about 2-3 hours before baking the cookies.

Scott and I both declared these cookies to be the best Chocolate Chip Cookies we have ever had. They are so delightful and yes, perfect!

Cookie Perfection

"The Cookbook Chronicles" Perfect Chocolate Chip Cookie
makes 34-36 3″ cookies

2 1/2 sticks unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup demerara sugar
1 3/4 cups packed, dark brown sugar
2 large eggs
2 1/2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 cup + 1 tbsp bread flour
1 tsp baking soda
1/4 tsp baking powder
1 1/2 tsp kosher salt (not table salt!), plus either fleur de sel for sprinkling over top
18 oz. 70% bittersweet chocolate, coarsely chopped

1. Preheat the oven to 350 degrees. In a large bowl, cream together the butter and sugars on medium speed until fluffy, about 2 minutes. Add the eggs one at a time, and beat well after each addition.

2. Add the vanilla extract, the flours, the baking soda, baking powder, and salt. On low speed, beat the mixture until the dry ingredients are well-incorporated, about 1 minute. Stir in the chopped chocolate.

3. Line a baking sheet with parchment paper, or a Silpat. Scoop a heaping tablespoon of dough and roll it until it forms a sphere between your palms. Place the dough on the baking sheet (8 cookies per sheet), giving them room to spread. Dust the tops of each ball of dough with a little demerara sugar, and a tiny bit of fleur de sel or vanilla salt.

4. Bake in a 350 degree oven on the middle rack for 12-13 minutes. (Do not bake these on the bottom rack in the oven–the high proportion of brown sugar will cause the bottoms to darken too much.) At this time, the cookies should have taken on a golden brown color all around the edge, but still look very soft in the center–like hot cookie dough. Remove the tray from the oven, and allow the cookies to cool directly on the tray for 10 minutes before eating.

*Title blatantly stolen from The Cookbook Chronicles.
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