Cue sad trombone…
Started at the top and now I’m… here. At least this cookie didn’t take very long to make. I’m such a fan of BrownEyedBaker, that I decided to try her favorite CCC, despite my hesitation about the lack of dough chill time. Prep time was 10 minutes, tops – and most of that was waiting for the butter to cool. Yep, it uses melted butter. And the dough is really wet, causing these cookies to spread a lot (thus laying waste to the promise of “thick” cookies). And the oven temp was only 325, which is why these things are so pale — the cookies didn’t even have a shot of caramelizing. I held out hope, though, because BEB’s photos were so tantalizing (and golden brown), so the chips melted and lost all shape.
Speaking of chips, I used my specially-ordered Scharffen Berger semisweet baking chunks in these. They arrived in layers of styrofoam and ice, and it was an exciting package to get!
Shipped from outer space!
But alas, I put them into a failure of a cookie. And the bags are only 6 oz. (1 cup of chocolate chunks), so they’ll be gone in no time at all. I want to try them in a better cookie, because so far, the Ghirardelli 60% Chocolate Chips (which I used in the NYT/Jacques Torres cookie) are winning, and they’re locally available.
What did I learn?
- When it comes to butter, creamed > melted
- A stiff dough lends itself to a taller cookie
- Thoroughly chilled dough is key!
- Oven temp must exceed 325
For all the people out there, bitching that this cookie is too hard or too pretentious or too French… you are all wrong but whatever, Slate, eat your subpar cookies, what do I care? I can’t believe this was my first cookie – because there is really not much that can be done to improve this recipe. I mean, I’ll try others but I can’t imagine anything being as delicious as these.
First of all, recipe is here, on NYT, and I used BrownEyedBaker’s posting here (I’m using a lot of her postings, because she has tried A LOT of CCC recipes, and posted them all. If you don’t know me personally, and you’re just looking for some good cookie postings, go see her!)
Now on to the good stuff. This recipe features equal parts bread flour (high protein content) and cake flour (low protein content). If you’re into reading about flour, get your learn on! It also requires a 24-hour chill time on the dough which is kind of excruciating because Iwantcookiesnow, but definitely worth it. There is a very high chip-to-dough recipe. Like REALLY HIGH. So much chocolate. And once you’ve chilled that dough, and broken your hands scraping that hard-ass dough out of the bowl and rolled it into balls, you sprinkle those giant dough balls with sea salt and then you bake them. Holy Christmas – these cookies are going to be hard to beat.
Just out of the oven
A birthday gift for Gabe