I can't really explain what has happened. Suppose I could blame life, the unoriginal excuse. But it's true, I have been busy lately – school, plus extra French lessons and the trip to Paris... there simply was little time for trying new things in the kitchen. And sometimes the result was disappointing. Or the pictures turned out awful. Sometimes I simply forgot my camera. When I search the archives, I am always surprised to discover how many posts I managed to write in the early months of this blog. I dare say the quality of each post was much worse (hideous? awful? depressing?) but nevertheless, I was far from lazy. So where did all the time for baking and blogging go?
These cookies were made several weeks ago, but I am nothing if not a procrastinator. There was a feeling within me, though, that I had to share them with you all, because they are – for lack of a better word – delicious. A really good, chewy American chocolate chip cookie is hard to come by here in Norway. The stores, naturally, claim they are 'proper American-style chocolate chip cookies', but all this is codswallop. They're nothing more than wannabes; hard, with practically no taste, poor-quality chocolate and way too much sugar. Thus,when my supermarkets couldn't provide proper chocolate chip cookies for me to gobble up, there was nothing else for me to do. I would have to make some myself.
Not that I minded – cookies are quick and easy enough to make. These, though, were different. They had to stay at least 24 hours in the refrigerator, and that was something I had never encountered before in the world of cookie-making. And I did my homework; researching how to improve a regular cookie recipe. The secret is, according to Baking Illustrated (page 433) to beat the batter. Or, in their words: ''When butter is melted, the fat and water molecules separate. When melted butter is added to a dough, the proteins in the flour immediately grab onto the freed water molecules to form elastic strands of gluten. The gluten makes a chewy cookie.'' The result is mayhem. Brown sugar smeared on your hands. Melted chocolate around your mouth. End of diet.
|Chocolate Chip Cookies |
Recipe taken from here
240 g. cake flour
240 g. bread flour
1 1/4 tsp. baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
298 g. unsalted butter
265 g. light brown sugar
240 g. granulated sugar
2 large egg
2 tsp. natural vanilla extract
560 g. bittersweet chocolate chips, at least 60% cocoa
Sea salt (optional)
1.Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2.Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3.When ready to bake, preheat oven to 177°C. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4.Scoop pieces of the dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.