Fine Wine … Sharp, Peppery Cheese … Crusty Bread …. Chocolate Chip Cookies … What do these delectables share in common?
Other than the obvious, all deliver an unforgetable taste experience due to the process of prolonged aging. Who knew that letting cookie dough rest in the refrigerator for at least 24 hours (the ideal rest time is 36 hours) would result in a better-tasting cookie? Sadly, we are often at the mercy of a bit of a Cookie Monster mentality that tantrums, “Me want cookie NOW”! Little do we realize that a little extra fridge time allows the dough to rest, relax, and hydrate (a spa day!) and for the flavours to have a chance to marry and mellow – to fully develop to its potential. You know what they say about patience…
A word of caution here is well-advised – Don’t let be known that there is cookie dough chillin’ in your refrigerator!
As with many foods, there are individual differences when it comes to how things should taste. Chocolate Chip Cookies can be thin and crispy; thick and doughy; soft and chewy. They can be nutty … or not; They can be chock full of chocolate chips or chunks … or not. My preference has always been for soft and chewy; no nuts; and lots of chunks … and a sprinkle of salt flakes. Other suggestions for making these the best ever – don’t over-bake; don’t flatten the dough too much prior to oven-time.
Chocolate Chip Cookies
Prep Time: 15 minutes (plus a 36-hour rest) Baking Time: 10-12 minutes
Yield: 18-20 large cookies
Ingredients:
340 g (2 1/4 cups) all purpose flour
1/2 teaspoon (2.5 mL) baking soda
1/4 teaspoon (1.5 mL) baking powder
1 teaspoon (5 mL) kosher salt
230 g (1 cup/2 sticks) unsalted butter, room temperature
210 g (1 cup) hard-packed dark brown sugar
½ cup (100 mL) granulated sugar
2 eggs + 1 egg yolk (large size), at room temperature
1 tablespoon (15 mL) pure vanilla extract
2 cups (400 g) semi-sweet chocolate chips, or chocolate chunks
Flaky salt/Fleur de Sel for topping
Method:
- Blend together the flour, baking soda, baking powder, and salt. Set aside.
- In a mixer bowl, mix the butter with both sugars until well combined. Beat, at medium-high speed for at least 4 minutes. Add the eggs, egg yolk, and the vanilla. Mix until well combined.
- Fold the flour mixture into the butter-sugar mixture until thoroughly blended.
- Fold in most of the chocolate chips – save a few to add to the tops of each cookie before baking.
- Use about 4 tablespoons (60-65 g) of dough for each cookie. Place all of the dough balls on a large parchment covered cookie sheet. Gently flatten very slightly and place the extra chocolate chunks on each of the cookies. Cover tightly and refrigerate dough for at least 24 hours (36 hours is ideal).
- On baking day: Preheat oven to 375oF (190oC). Place cookie balls on parchment-covered baking sheets, leaving ample space in between. Sprinkle each cookie with a little flaky salt.
- Bake for 10-12 minutes. Do not over-bake. Let them cool completely on the baking sheet before moving them to a cooling rack.
