Friday, August 17, 2012

Emma's Ultimate Patience-Testing Chocolate Chip Cookie Recipe...You'll Never Need Another
double-fisting delicious

2 cups minus 2T. of cake flour
1 2/3 cups of bread flour
1 1/4 tsp. of baking soda
1 1/2 tsp. of baking powder
1 1/2 tsp. kosher salt
2 1/2 sticks of unsalted butter, at room temperature
1 1/4 cups of light brown sugar
1 cup plus 2T. of granulated sugar
2 large eggs, at room temperature
2 tsp. of vanilla extract
1 1/4 pounds of bittersweet chocolate (scharffen berger is the best, but ghirardelli comes in chip form)

Whisk the dry ingredients together and set aside.
Whip butter and sugars until light and fluffy (3-5min with mixer or longer by hand).
Add eggs one at a time, mixing well after each.
Add vanilla.
Add dry ingredients and mix until combined.
Fold in the chips or chunks and wrap dough in plastic wrap. Refrigerate for 24-36 hours. 

You can always bake a small batch right away and then another the next day to compare the taste.  We waited 24 hours and the cookies were amazing.  Bake at 350 degrees for 12 to 15 mins or until lightly brown around the edges.  We like to make large cookies and this recipe delivers about 20+ depending on how much dough you eat while taste-testing.

You must have a lot of patience to learn to have patience.
--Stanislaw Lec

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