Good morning! I hope that you had a wonderful weekend! Mine was busy, but a lot of fun. Now I am getting ready for a crazy week, so if you do not hear from me you will know why.
I love baking when I have guests, and I always experiment on them when they are here. This week before they arrived, I made the dough for what is supposed to be “The Best” Chocolate Cookie Dough on the planet, and perhaps beyond. The only bad part is that you must have a little patience because the secret to the cookies is letting the dough sit in the refrigerator for 36 hours before you use it, to let the flavors meld.
I have made a recipe similar before and frankly I could not taste a difference, but this recipe is fabulous! I could have eaten the entire bowl of dough before it made it to the refrigerator.
The cookies are crunchy on the outside, almost caramelized, soft on the inside, and bursting with bittersweet chocolate. Delicious!
“The Best” Chocolate Chip Cookies
Recipe from For Your For Me by Kate Miss
2 cups minus 2 tablespoons cake flour
12/3 cups all purpose flour
11/4 tsp. baking soda
11/2 tsp. baking powder
11/2 tsp. kosher salt
21/2 sticks of unsalted butter, softened
11/4 cups light brown sugar
1 cup plus 2 Tbsp. sugar
2 large eggs
2 tsp. vanilla extract
11/4 lbs of Ghiradelli 60% cocoa chips
Combine flours, baking soda, baking powder and salt in a bowl, mix well, set aside.
In an electric mixer preferably fitted with a paddle, cream butter, and sugars until light and fluffy, about 3-5 minutes. Add eggs one at a time and mix well after each one. Then mix in vanilla. Turn off mixer and with a spatula, scrape the side and bottom to be sure that everything is Incorporated. Turn mixer on low, ad the flour/dry ingredients slowly, mix until just combined. DO NOT TURN the mixer on higher than low, or you will have flour all over your kitchen. Lastly, add the chocolate chips and mix until incorporated.
Press plastic wrap against the dough and then cover with plastic wrap. Let sit for 36 hours.
When ready to use, heat over to 375, line cookie sheets with Silphat or parchment paper, and using an ice cream scoop, scoop dough into balls and place on sheet. Bake for 13-15 minutes until golden brown but still soft. Remove cookies from oven let sit on sheet for 10 minutes and then cool on cooling rack.
Repeat with remaining dough or you can refrigerate the dough and use as you wish. Not recommended to keep longer than 72 hours in refrigerator. You could scoop into balls and freeze to have some for a later date.
What did you bake, cook or make this weekend? Did you read anything particularly interesting? Or find any wonderful treasures? I found many things but I think my favorite was the painting that I showed you yesterday.
I hope you have a fabulous week!