24 June, 2012
The Perfect Chocolate Chip Cookie
My friend Lorna Yee (author of The Newlywed Kitchen) made this recipe, and another friend of mine posted about it. I've been wanting to try it ever since and finally did this last weekend. Now, I don't normally give one recipe triple air time, but it really is too good of a recipe not to share.
I'm not one to make such claims as anything being "perfect." In fact, I think perfection is overrated, which is why I skipped Lorna's step about rolling them into perfectly round balls before baking them--I love a good lumpy, malformed cookie. (If, however, you strive for perfection, roll the balls in the palm of your hands before placing them on the cookie sheet like Lorna does.)
With the bitter dark chocolate, the salty crunch of the sea salt, and the sweetness of three different kinds of sugar, this cookie really kicks all of the various tastebuds into action. It's a total flavor bomb.
I am not going to suggest any alternatives to ingredients listed here because I really do believe that some of the non-traditional cookie ingredients (demerara sugar, bittersweet chocolate, bread flour, fleur de sel) make this the sublime masterpiece that it is. Another ingredient you definitely don't want to substitute is the unsalted butter. If you're like me, and typically just use whatever butter you have on hand, this is one of those times you should definitely make sure to have unsalted butter. The kosher salt in the recipe, and the sea salt sprinkled on top, these cookies have just the perfect amount of seasoning. Using salted butter would make it over-the-top salty and ruin the quality.
1-1/4 cup (2-1/2 sticks) unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup demerara sugar
1-3/4 cups dark brown sugar, packed
2 large eggs
2-1/2 tsp vanilla extract
1-3/4 cups all-purpose flour
1 cup + 1 tbsp bread flour
1 tsp baking soda
1/4 tsp baking powder
1-1/2 tsp kosher salt
Fleur de sel (French sea salt) for dusting
Extra demerara sugar for dusting
18 oz. 70% bittersweet chocolate, in chunks or coarsely chopped (I used Scharffenberger baking chunks)
Preheat the oven to 350 degrees F. In a large bowl, cream the butter with the sugars, eggs, and vanilla on medium speed until well incorporated and creamy.
In a small bowl, mix flours, baking soda, baking powder, and kosher salt. On low speed, incorporate the dry ingredients into the creamy mixture to form a dough. Using a wooden spoon or spatula, add the chocolate pieces to the dough.
Line baking sheets with parchment paper or Silpats. Scoop heaping teaspoons of dough and drop onto the baking sheet. Press each ball of dough down slightly with the palm of your hand. Dust the tops of each ball of dough very lightly with a pinch of demerara sugar and a pinch of fleur de sel.
Bake on the middle rack of the oven for 9 - 11 minutes, or until the cookies have a golden brown color all around the edge, but still soft in the center. Remove from oven and enjoy.