I cannot believe that I have been writing this blog for a couple of weeks now and I have yet to include a chocolate chip cookie recipe. You see, I am pretty sure that I have a chocolate chip in my brain. Chocolate chip cookies are, hands down, my bikkie of choice. This recipe makes the hottest chocolate chip cookie around. Unbelievably good, especially if you dig the sweet/salt thing like I do. My kids complain about the sea salt so I leave it off of a few of the cookies. A very few so I can have all of the rest. It’s like marking my territory.
Chocolate Chip Cookies With Fèves and Sea Salt:
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content. (I got mine from King Arthur Flour, here in Norwich, VT)
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. (I couldn’t wait…I made my first batch in 12 hours and they were absolutely delicious.) Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
4. Scoop 6 mounds of 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.
Yield: 1 1/2 dozen 5-inch cookies.
Adapted from Jacques Torres
Le Fever for Les Fèves.
Loney, Dear-Le Fever
Stay with me now. Fève=Wafer———–>Funny Song
David Shire-Night On Disco Mountain