Monday, March 7, 2011
Real Chocolate Chip Cookies
I bake frequently, usually trying new recipes that I find online or see in magazines. This weekend, I was clearing out stuff in our apartment and came across a giant stack of food articles and recipes that I've printed over the last few years. This New York Times article was so alluring that I couldn't stop myself from making chocolate chip cookies last night.
It seems unbelievable, but I haven't made basic chocolate chip cookie since I moved into this apartment four years ago. I decided to use the classic Toll House recipe but threw in a few tips that I picked up in this piece. I love that a large portion of the article focuses on the techniques that are used at City Bakery, one of my favorite places. I took owner Maury Rubin's advice and I made the dough, then put it in the refrigerator for a few hours. City Bakery lets the dough sit for 36 hours before baking it but I didn't have that much time. Even after letting it sit for only three hours, the dough was drier and actually tasted better. The cookies had a richer, buttery flavor and a great texture.
I used a smaller scoop than I usually do so these cookies are almost bite-size and just a tad tinier than my usual cookies. Realizing that I don't need a whole batch hanging around at home, I took half to work. My co-workers seemed to love them. One of our interns (who bakes fabulous breads and generously shares frequently) even asked which recipe I used since they were more flavorful than regular chocolate chip cookies. All in all, a worthy experiment. Next time, I'll think ahead and let the batter sit for at least a day to get maximum flavor, and maybe even add some sea salt to the tops.
Photo courtesy of New York Times