NEW YORK TIMES CHOCOLATE CHIP COOKIES

These cookies are famous. Celebrity Chocolate Chip Cookies. A Google search for New York Times Chocolate Chip Cookies results in over 100,000 hits. That’s a lot of cookies…and a lot of cookie lovers. Chocolate Chip Cookies have always been my favorite cookie. There’s just nothing quite like a freshly baked, warm Chocolate Chip Cookie. I alternate between two recipes that I really love, one of which I’m sharing here today. I’ve been making this particular one for many years. With its crispy edges and soft, chocolate-filled melty interior, this cookie easily satisfies all of my chocolate chip cookie cravings. I’ll tell you all about it, but first, a stroll down my Chocolate Chip Cookie past…

The CCC and I go way back. The most memorable one I ever ate was in Oxford, England. I was lucky enough to spend the summer after my junior year of high school there. I took a couple of summer classes for high school students while staying at one of the Oxford University dorms. My small corner room had a view of a cemetery on one side and a lively pub on the other..a little creepy and a lot interesting.

I loved walking around Oxford in between classes. My favorite place to frequent was Oxford’s Covered Market, partly because I love markets (covered and uncovered) and partly because it was there that I was introduced to Ben’s Cookies and my best friend that summer, Milk Chocolate Chunk Cookie. I was young and a cookie novice, but I knew that cookie was special – slightly crisp on the outside, warm and soft with generously-sized milk chocolate chunks in every bite. I became instantly hooked and for many days that summer, I found myself strolling the streets of Oxford holding a bag of Ben’s Cookies and munching as I explored. Good times…just me and CCC.


Ingredients

  • 2 cups minus 2 Tablespoons (8.5 ounces) cake flour
  • 1 2/3 cups (8.5 ounces) bread flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons coarse salt
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 Tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 pounds (20 ounces) bittersweet chocolate disks, chips, of chopped chocolate pieces I use Ghiradelli 60% cacao bittersweet baking chips
  • sea salt for sprinkling on cookies (optional)

Instructions

  1. Preparing the Chocolate Chip Cookie Dough
  2. In a large bowl, sift together or whisk cake flour, bread flour, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer set to medium speed, beat butter with brown sugar and granulated sugar until light and fluffy, about 5 minutes.
  4. ................................


for full recipes please see : www.casablancacooks.com

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