It must be said that I love cooking. I love trying new recipes and experimenting, I always had. Some turn out good, and some don’t fare as well. And it really bothers me when they don’t go so well. But that’s another topic. Today I turn my focus to the glorious Chocolate Chip Cookie. Now baking is a science, there is a precision to your measured ingredients. Too much butter and your cookies will be greasy and not puff up, too much flour it’s dry and crumbly and so on and so forth.
The first key point is measure your ingredients properly, a digital scale is preferred, there is a certain tolerance (the amount you can go over or under) but that is small. The weight is especially important for your dry ingredients, and mostly for your flour, since eyeballing it in your container can lead to disaster. It’s sifted flour versus unsifted flour, one cup of sifted flour may read 3/4 cup of sifted flour, and that difference can ruin your recipe. So best to get a scale of some sort.
Many moons ago when I was in high school, I tinkered with the Chocolate Chip Cookie recipe till I understood what each ingredients did and came up the perfect Chocolate Chip Cookie recipe. Unfortunately I did it by instinct and didn’t have the sense to write it down, which means that recipe is lost. Last year,when I had a yen to bake those bad boys again I wasn’t sure what recipe to use. I ended up using the Neiman Marcus Chocolate Chip Cookie Recipe. Here is a copy and paste version of it:
With this recipe I decided to test a concept I found by way of Chez Pim which linked to this NY Times Article. I know it’s getting long, but stick with me. The gist of the article is that you should let your cookie dough rest 36 hours. My plan to test this concept was to make the dough, divide the batter into three and bake. And here are my results:
- Baked immediately. This batch tasted nice, but you could taste the ingredients, almost like I taste butter and sugar.
- I baked it the next day and it tasted better. Like the ingredients had started to meld together.
- I baked it on the second day, wow what a difference, it had a new taste, almost like a richer maple flavor.
Now this was a year ago and the most memorable thing I can recall is the flavor, it was deeper and richer. The texture was chewy, but the longer you wait the drier it is. On a more practical note you can also freeze your cookies so you have something to bake for later and it allows you to bake the quantity you want. Cookies are easier to make than cakes they are quick, easy and convenient. So if you are a novice baker, I would go with this. If you are an experienced baker why not go back to the basics? There is nothing more simple and luxurious than a good Chocolate Chip Cookie fresh from the oven, at least in my opinion. Enjoy 🙂