If you like a combination of crispy and chewy chocolate chip cookies, then these cookies are going to be right up your alley!
This is actually an adaption of an adaption of a David Leite recipe in the New York Times cooking section, and then a blogger updated it, and I have made a few of my own personal tweaks.
This recipe produces amazingly gooey chocolate chip cookies that are nice and soft in the middle and have a nice bit to crisp to them around the edges.
The cookies are not quick and easy — they take over 36 hours between mixing and chilling of the dough before baking.
The blog where I saw this recipe some eight years ago (Orangette.net) used this quote, and I love it “You know how, in Charlotte’s Web, Charlotte writes “SOME PIG” over Wilbur’s pen? Well, we’ve been seeing a lot of spiders around the house lately, and these cookies are sufficiently good that I half-expect to see the words ‘SOME COOKIES’ appear, written in spider silk, in one of the corners of our kitchen. They really are some cookies.”
If you read Liete’s original recipe, it is pretty complex beyond the long prep time, so I used as many shortcuts as I could think of to try and take some of the time off. Most importantly, I don’t have time to go up to New York City to buy some Jacques Torres chocolate (although I have had it and it IS delicious) — so I just used what I could get at my local grocery store — Nestle’s Chocolate Chips .
Second, I don’t see the need to combine two flours, especially since the reason for doing so was never explained to us in the original article — so I used your regular brand of all-purpose flour in place of the cake and bread flours. In this case, I used King Arthur brand all purpose, but any kind you prefer works. And if you want to try the full bore recipe (which I have included), feel free! Either way, I am sure you’ll love these cookies!
Some Chocolate Chip Cookies
Ingredients
- 2 cups minus 2 tablespoons (8 ½ oz.) cake flour
- 1 2/3 cups (8 ½ oz.) bread flour
- (To save time you can use 3 1/2 Cups regular all purpose flour in place of the two separate flours)
- 1 ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon coarse salt, such as kosher
- 2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
- 1 ¼ cups (10 oz.) light brown sugar
- 1 cup plus 2 tablespoons (8 oz.) granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content (or, the same amount of your favorite regular chocolate chips work just as well)
- Sea salt, such as Maldon
Instructions
- Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla.
- Scrape down the sides of the bowl with a rubber spatula as needed.
- Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.)
- Add the chocolate chips, and mix briefly to incorporate.
- Using a standard-size ice cream scoop (if you have one -- if not a large spoon will do) scoop the dough onto a sheet pan or anything that will hold about two dozen dough portions in a single layer.
- Cover tightly with plastic wrap, and chill for 24 to 36 hours - and up to six days.
- When you’re ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper
- Place six to eight or the dough balls on the baking sheet, making sure to space them evenly.
- Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes.
- Allow cookies to cool on the pan about 10 minutes, then transfer the cookies onto a wire rack to cool a bit more.
- Repeat with remaining dough, or until you have the number of cookies you need for whatever you are baking them for.
- If you don't use all of the dough, place remaining balls in an airtight container and seal and place in your freezer until you need them again.
Laura @ Laura's Culinary Adventures says
April 6, 2016 at 3:52 pmThese cookies look incredible!
Kim Roberson says
April 9, 2016 at 6:07 pmThanks! Hope you enjoy!
Nettie Moore says
April 7, 2016 at 7:14 amThese cookies look wonderful Kim! Nettie, Moore or Less Cooking
Kim Roberson says
April 9, 2016 at 6:07 pmThanks! Enjoy!
Bev says
April 7, 2016 at 11:27 amI totally know what you mean about cookies right out of the oven. I’m just not tempted. You nailed it – too rich. I’d much rather eat a cookie that’s been waiting for me a couple of hours. But I’m a sucker for delayed gratification. Do you think it would be ok to just let the dough sit as is for 36 hours or is it necessary to spoon them into individual cookie portions for the resting period?
Kim Roberson says
April 9, 2016 at 4:50 pmBev,
The other blogger suggested scooping beforehand because if you chill the dough as a whole, it makes it harder to scoop out when you remove it from the refrigerator, and it means allowing the dough to sit for a bit to “soften up”, but not letting it sit too long to get “warm”, because you want to pop them in the oven while still cold. My only suggestion would be to do it in an air-tight container that you can freeze — that way if you don’t need to use all of the dough at once, you can leave the rest in the same container and just pop it in the freezer until the next time!
Gina Battcock says
April 7, 2016 at 8:10 pmI have a question. I maybe a dunce, but instead of two types of flour, you used just regular flour. That means 3 2/3 cups of regular flour. Is that correct? It just seem like a lot of flour. I am chocoholic, and love anything with chocolate. Especially, dark chocolate and gauche. Love your recipes.
Gina B.
Kim Roberson says
April 9, 2016 at 4:54 pmGina,
No dunce cap needed! Yes, it IS a lot of flour! I actually went down to 3 1/2 Cups of all purpose flour. Still a LOT of flour, which is why, if you have it, I would suggest using the splash-guard around the edge of your stand mixer bowl (I have one for my Kitchen Aide and it has saved me many a messy flour clean up!) I also love chocolate, and I have since made this recipe with the originally published dark chocolate, as well as a mixture of chocolates. All are delicious!
Kim Roberson says
April 9, 2016 at 9:07 amThanks for the compliments! This was actually originally my mom’s baking effort, but she always says when my dad likes something, it’s a pretty good bet everyone else will too — and he loved these! 🙂 I have since made them several times, and they are amazing!
Kim
Kitty says
April 10, 2016 at 12:16 amI love old cookbooks too Kim! I especially love looking 100+ year old ones on Google Books! Cookies look scrumptious!