Tuesday, June 14, 2011
Joanne Chang's Chocolate Chip Cookies
Next up: Joanne Chang's Chocolate Chip Cookies
Okay, you can probably tell by now that I really like Baking and Boys. When I embarked on this quest, I searched Katrina's blog to find out which chocolate chip cookie recipes worked for her and then added those to my list. This was another one of her faves so I had high hopes for this one.
There are several differences between Joanne Chang's recipe and others. One is that she uses a combination of all-purpose flour and bread flour to give the cookies more of a chewy factor. She also uses a combination of semisweet and milk chocolates for double chocolate goodness. But, the one thing that really sets her recipe apart is that it requires a 24 hour (yes, you read that right) chilling time in the fridge. Apparently, the longer you chill the dough, the better the flavor will be. I just had to see if all this would lead to the dream chocolate chip cookie.
The only change I made was to add a little vanilla, per Katrina's instructions. To me, it just wouldn't be a chocolate chip cookie without it. After the dough was made, I covered the bowl with plastic wrap and put it in the fridge to begin its long resting period.
The next 24 hours were so difficult. During that time, all you can think about it, "Come on little bowl of dough, work your magic. Deepen flavors, deepen. There you go." Finally, the next morning, I eagerly began the baking process.
The cookies only spread a little in the oven, so at one point, I used a spatula and flattened them down a bit. The resulting cookies were thick and chewy with crisp edges. As for the flavor, oh my, it is so deep, it is incredible. It's like biting into a rich caramel. I didn't even know it was possible for a cookie to taste like this. It just totally blew my mind.
Believe me when I say that the 24-hour wait is so worth it. Please whatever you do, do not skimp on the time. For every precious minute you wait, you will be rewarded with that awesome flavor.
So, run to your kitchen right now and whip up the dough for these cookies. Twenty-four hours from now, you're going to be in chocolate chip cookie heaven.
Joanne Chang's Chocolate Chip Cookies (from Joanne Chang)
1 c. unsalted butter
3/4 c. light brown sugar
3/4 c. white sugar
1 1/2 tsp. vanilla (I added this)
1 1/4 c. all-purpose flour
1 c. bread flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. chopped semisweet chocolate (I used 1 c. semisweet chocolate chips)
1/2 c. finely chopped milk chocolate (I used 1 c. chopped Hershey's kisses)
Beat the butter and sugars until mixture is light and fluffy. Beat in the eggs and vanilla until thoroughly combined.
Mix together the flours, baking soda, and salt. Add both chocolates to the flour mix and toss to combine. Slowly blend the flour-chocolate mixture into the butter-sugar mixture. Mix until the flour and chocolate are totally incorporated and the dough is completely mixed.
For best results, scrape dough into a container and let rest in the refrigerator for a day before baking. The next day, heat the oven to 350F and position a rack in the center of the oven. Drop the dough in 1/4-cup balls onto a baking sheet about two inches apart. Press dough balls down slightly with the palm of your hand. Bake until cookies are golden brown on the edges and slightly soft in the center, 15-18 min (I used about 2 Tbsp. dough for each cookie and baked them for 12 min.). Remove from oven and let cool.
This recipe is linked to:
A Little Birdie Told Me
Tuesday Night Supper Club
Made it on Monday
Recipes I Can't Wait to Try
These Chicks Cooked
Full Plate Thursday