I'm sure you have all experienced days when every single thing in your life just seem to go opposite ways, leaving you with suicidal thoughts through the day.
Or maybe, it was just loneliness.
I received a call for help one morning. It was from my best chum. Now, I don't know about everyone else, but being far away from my chummies make me vulnerable. That, and lonely. Especially in times when we could really do with girly chat over a tall glass of iced milk and some chocolate chip cookies.
Being the faraway Missy that I already am, I was vulnerable to the idea of flying home and keeping my dearest and nearest as close as possible. While contemplating this very important decision, my eyes strayed and just like how miraculous signs appear out of nowhere to guide Harry Potter through his adventures, my prayers were answered in the form of a link. From the food section of New York Times, no less.
So, to my best girl, I made some chocolate chip cookies to mend your broken heart. And I made them goddamn good.
Chocolate Chip Cookies that make things right
This is mostly an experimental recipe, I must say. Very anticipated too, seeing different reviews raved about the same strategies, which I have kindly listed here to make things less scary:
- The combination of cake and bread flours.
- The resting time for the dough.
- The sprinkling of salt just before baking.
- The mega size, which really, doesn't need much convincing.
Well, now that you know the secret, it seems only polite to inform that Missy, being Missy, tweaked quite a few parts, and they still turn out incredibly fabulous. Below is the original recipe that I followed, loosely.. only because my recipe will probably drive you insane.
- 240g cake flour*
- 240g bread flour*
- a heaping tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 280g unsalted butter, softened
- 280g brown sugar
- 240g granulated sugar
- 2 eggs
- few drops vanilla extract
- 500g chocolate chip/ chunk*
- sea salt
*There are plenty of explanation as to why David Leite wanted to use two different flours, mainly to achieve the spectacular texture, nice and crunchy, yet soft and chewy. I won't try to explain the long-chain protein and gluten content of the flours and the dramatic influence they have on the final cookie, but if you do so desire to know, follow this exact recipe and bake a batch to test.
Also, this recipe calls for chocolate disks (fèves) for a more even distribution of chocolate swirl in each bite, but believe me, these cookies taste perfect with your usual chocolate chips or chunks. I used dark chocolate based on personal preference, but feel free to go for milk chocolate, I've heard orgasmic results from a mix of both ;)
- Sift flours, baking soda, baking powder and salt in a medium bowl. Leave aside.
- Cream butter and sugars with a mixer until fluffy, about 3 minutes. Add egg, one at a time, and mix well after each addition. Add the vanilla extract and mix again.
- Add in the dry ingredients. Mix well. I suggest to use a spatula at first to briefly incorporate all ingredients. Then beat together with a hand mixer until a soft dough forms.
- Mix in the chocolate chips with a spatula.
- Press plastic wrap against the dough and refrigerate for at least 24 hours.
- When ready to bake, preheat oven to 180deg. Take your dough out of the refrigerator and let it soften for a bit. Drop golf-ball sized dough on the baking sheet, and be sure to space them out. Sprinkle with sea salt, and bake for 15 minutes until golden.
For those with weaker determination, you can bake a small batch straightaway in the name of experimenting. For those who trust that the 24 hour and 36 hour will be worth the wait, I'm here to tell you, you are SO right. The cookies have a depth in texture and taste that teases you ceaselessly, crowding your mind and turning all your attention to the kitchen. Or, to be more specific, towards the clean, white plate on the kitchen bench on which the cookie patiently beckons.
And it's quite hard to resist, this one.