Remember that fab NYT Chocolate Chip Cookie Article? I just realized that was written

T

traca

Well-known member
by my friend David Leite! Shesh...now that it's nominated for a James Beard Award, I finally made the connection.

Fabulous article talking about the science of making great chocolate chip cookies.

For the oversight, my pennance is to make a batch of these cookies tonight...or at least the dough. (The secret is a 24-36 hour rest to develop the flavors.)

http://www.nytimes.com/2008/07/09/dining/09chip.html

 
Shirley Corriher gives a lovely report on that rest period. Also changes the sugar and gluten

so the batter give different results if baked immediately, one day or two days later.

Provides a good argument for freezing your cookie dough into premade batches.

 
I've been doing that for a couple years now and it works

beautifully. I originally did it because I was on a freaking dessert death march, making 10 cakes and tortes, a large assortment of cookies, and some other desserts for a party for 80 people, and I needed to do things in advance. So I decided to make all of the cookie doughs weeks in advance and freeze so that I could do slice and bake production. They work just like the article and Shirley says, that deep, dark, rich, even baked, buttery, and caramelly flavor. One thing I do though, is I use mini chips or grate the chocolate to make slicing easier. The regulation-sized chips make slicing difficult.

PS: Also nice to see people finally doubling the vanilla from the traditional recipe. I've been doing this for 40 years, except I use 1 tablespoon.

 
I made them this past summer, they get my vote, my nephews vote and..

my boyfriend...they are great. I made a few more cookies per batch than the recipe called for other than that I stuck to the recipe.

 
The chips are quite large, but I have a Jaques Torres in my neighborhood..

so I went for the larger size...yummy!!!

 
As a side note, I just realized 2 of my friends are nominated in the same category!

Thankfully, I don't have to pick! Whew. Dodged a bullet on that one!

 
As I understand it the resting period works for almost all types of cookies...

what's interesting about these chocolate chip cookies is also the use of bread flour, and the large chips I used from Jacques Torres are unlike any I've ever had. Can't wait to hear what you think.

 
click on the link in Traca's post. then look for the recipe link to the left of the article.

 
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