Do you want to try the perfect Chocolate Cookies Recipe?
Will you dare to taste our crispy and yummy recipe?
If I can share this perfect chocolate cookie recipe with you today, it's because I always enjoy reading the food sections of American newspapers. These are supplements slipped one day a week ( often Wednesday ) into the regular edition, and which deal with local culinary news from different angles, including recipes.
They don't all have the same ambitions or the same budget, but between the Seattle Times, the Washington Post, the San Francisco Chronicle, the Boston Globe, the Los Angeles Times, the Oregonian, the Chicago Tribune and the New York Times, there is enough to read a whole week without sleeping.
There is no equivalent in the French press and I regret it: we generally stick to restaurant reviews, and apart from a few chronicles and short “trendy” papers, cooking - a subject too frivolous, too feminine? - is left in the care of the magazine, feminine or specialized press, which makes it a completely different treatment.
Did you try this recipe: Kalay Chanay Chaat Ki Recipe in Urdu
I therefore doubly appreciate the content made available on the internet by American newspapers, and it is through this that I came across an article written by David Leite for the New York Times last summer, in which the journalist was leaving looking for the perfect chocolate cookies, and coming up with the recipe.
Perfect chocolate cookies?
I don't really believe in absolute perfection in cooking - everyone forms their own idea of perfection - but I was very interested in David Leite's approach and conclusions, especially when he advocates letting the dough rest. 36 hours, to improve its flavor and texture. So I added the recipe to my stack of recipes to try.
But you may remember that I was without a kitchen last summer, and more or less without an oven for the next six months, so the recipe kinda jumped out of my mind, until that a recent post from Pim brought it up there a few days ago.
The next morning, I was preparing the dough, with these few modifications: dividing the recipe by two, simplifying it to use only one type of sugar and one type of flour (instead of two of each), and decrease in the amount of sugar. In a quarter of an hour, it was folded; it only remained to be patient.
I made my first batch the next afternoon - 29 hours later - forming dough balls almost three times smaller than what the recipe called for. I had certainly read the article, which explains that these cookies must be large (about six inches in diameter) to obtain an optimal set of textures, but I believe that I am constitutionally incapable of making cookies this gigantic.
The consequence of this insubordination is that my first batch was overcooked: I had reduced the cooking time, but then I left the cookies for about ten minutes on the hot plate, as the recipe called for. It's probably necessary when baking big cookies to finish baking, but mine was too small to survive and got crunchy. Very good, but crunchy to the core, which is absolutely not what you want from a chocolate cookie.
The following batches turned out to be infinitely more convincing, once the time and the cooking method were mastered, and these chocolate chip cookies are without a doubt the best I have ever made: the perfect balance of flavors (almost tending towards caramel), and delicately crispy texture around the edges, gradually softening to a soft center.
We often sing the praises of the hot chocolate cookie eaten out of the oven, but I much prefer it once cooled - more subtle taste, more defined consistency - and I would even go so far as to say that these are still best the next day if we manage to stash a few.
Ingredients
- 140g soft butter
- 200g light brown raw cane sugar
- 1 egg, at room temperature
- 1 tsp of vanilla extract (I used my homemade vanilla extract and added a little more)
- 240g of flour (I used organic T65)
- 1/2 tsp of sodium bicarbonate (in pharmacies)
- 3/4 tsp baking powder
- 3/4 tsp salt (a little less if you use salted butter)
- 280g of chocolate pistoles with a minimum of 60% cocoa ( mine, purchased € 9 per kilo at G. Detou, are 70%)
About the Creator
Foodieschef
Hi, Welcome to The Foodie Chef (Foodieschef). I am here to help you who love Pakistani & Indian food recipes. In Shaa Allah, I will share with you new Indian and Pakistani Recipes every Day.
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