ALLEY.

tango-mango:

Not long ago I stumbled upon a recipe for chocolate chip cookies published in the New York Times on July 9, 2008. What got my attention was that the recipe had been adapted from one created by the famous, French pastry chef and chocolatier, Jacques Torres. I read through the list of ingredients, envisioned the look and feel of the process in my head and decided that they definitely deserved a test-drive. 24 hours later you can see what came out of my oven. This cookie is chock-full of good chocolate. It’s slightly chewy in the center and crisp around the edges. And these, my friends, are still warm. It stands above any chocolate chip cookie I’ve ever made before.

Chocolate chip cookies, adapted from The New York Times

Ingredients:

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds semisweet chocolate chips, at least 60 percent cacao content

Additional kosher salt

Directions:

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

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. Add chocolate pieces and mix briefly, only until incorporated. 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.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.

Scoop mounds of dough a little bigger than a golf ball onto baking sheet. Sprinkle lightly with kosher salt and bake until golden brown but still soft, 17 to 18 minutes. Cool on wire rack. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. These are best eaten warm, of course.

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