The Ultimate Chocolate Chip Cookie for Santa

  • By Kim
  • 24 December, 2013
  • Comments Off

CookiesForSanta

Happy Christmas Eve! You made it through all of the tinsel, glitter and mistletoe. After tomorrow, there’s nothing to do but close out the year in style!

Tonight’s the big night for the man with all the toys. He’ll be dashing around the world delivering presents to all of the good little boys and girls, and he’s going to need some sustenance. I’m not saying that you should bribe Santa, but what’s the harm in leaving him some extra special treats that might net you some extra special goodies? NOTHING. You’re going to leave him some cookies

Now let’s take a closer look at the chocolate chip cookie. It’s simplicity itself with no fussy ingredients or technique since it uses the drop method. The beauty of the drop cookie is it’s speed. You don’t have time to roll out dough, cut out shaped and decorate them. You don’t have time to roll things into logs. You’ve got cookie dough and you’ve got two spoons. That’s pretty much all you need, and 12 minutes later, you’ve got delicious warm cookies to eat. I’m pretty sure that’s why the basic chocolate chip cookie has remained numero uno in our hearts after all these years.

So that’s why the cookie recipe I’m going to post today feels like a contradiction.  It’s for chocolate chip cookies, but it calls for cake flour and bread flour. It also calls for dough refrigeration of up to 72 hours, with a minimum of 24! THIS BETTER BE SOME DAMN COOKIE I AM WAITING FOR**. But I’ll concede that once you’ve done your cookie penance, the rewards are excellent. This cookie tastes luxurious. First, you’re plunking down 3.5 oz of dough on a cookie sheet, so the cookie is quite large. It contains delicious bittersweet chocolate disks (not chips) and sea salt. If you leave this cookie out for Santa, he is pretty much obligated to leave you a Bugatti Veyron. Now, I realize that since I’m posting this on Christmas Eve, you won’t have 24 hours to rest it. I say go ahead and cheat a little this year and rest it for maybe  6-8 hours. He might not leave you a Bugatti, but it’ll still warrant a Porsche 911 at least. You’ll get the Bugatti next year. So without further ado, here is the New York Times’ Chocolate Chip Cookie recipe:

NYTCookieChocolate Chip Cookies
From The New York Times, Adapted from Jacques Torres
Yield: 1 1/2 dozen 5-inch cookies.
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

Ingredients:
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)
Sea salt

Directions:
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.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

** For those of you who cannot wait 24 hours to eat cookies, I totally get you. Let’s be friends. Here’s the perfectly classic Tollhouse recipe which will have you eating cookies in under an hour. Ain’t nobody got time for that.

Cookies for Santa image via Brandon & Kristen Merritt’s photostream, Flickr

New York Times Chocolate Chip Cookie via Edward Kimber, Flickr

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