About one Maldon flake, broken up per cookie.Īside from the texture issue that I experienced, these cookies are pretty much IT. I love the salt but ensure that you use a very very light sprinkle. 1 cup = 2 sticks = 1/2 pound (8oz or 226gms).I used the 566gms (Callebaut, 70% chocolate callets). I used chocolate chips rather than the chocolate discs which are not available,to my knowledge in SA. The last batch was the best, I took it out before very golden and these were a bit softer and chewier. The results were much better but still the dough did not spread quite as much as I would have liked or expected. I had baked about half the mix, so made adjustments, added the butter, remixed it into the dough and baked off the rest. At that point I went back and re weighed the remaining butter and figured out that for some reason I only added 190gms instead of 290gms. They baked ok, but didn’t melt and spread like they should. I took it out the next day and baked off my first batch still thinking the dough was too hard. I love raw cookie dough and this recipe raw is one of the best. The dough felt a bit dry and hard, and I re read the recipe after making as is standard baking practice to me, to check that I have added EVERY ingredient, and it looked like I had. Screw it up, albeit it slightly, is exactly what I did. So this NYT choc chip recipe was one where I had to do major conversions and calculations and due to the vast amount of chocolate and thus cost, it was a recipe I didn’t want to screw up. I have established via research the weight of a stick. I have adjusted to the use of butter ‘stick’ measurements, even though in South Africa no butter is made or packaged in sticks. To have to smush the butter into the cup, filling all edges, smoothing out, then trying to scoop it all back out again, irritates me to the point of distraction. I do have a particular aversion to recipes that use cup measures for butter. Although this is not completely accurate because if you shake a cup of flour it will weigh more than a scooped, not shaken cup etc. I like the convenience of it, and in a way prefer it to non metric weight measurements, which require a calculator. I have learned to adjust and even enjoy the use of ‘cup’ measures that is common in American recipes. Mathematics is not a strong point and its the last thing I want to be bothered with when I’m in baking mode. I get out the tables and do the conversions, but hate the extra hassle. Baking being the science that it is, precise weight is of optimal importance. The tingle of excitement at the prospect of laying down the spatula on a recipe is quite exhilarating.Įarlier this year I had discovered my best, white choc chip recipe, with cranberries and pecan nuts, so my search there is over.Īs you may have gathered I’m passionate about baking, but I’m not that passionate about recipes from countries that are not ‘metricised’ (I know this is not an actual word, but think it should be), where they have not moved onto the metric system. It’s the famous, and much blogged about New York Times: chocolate chip cookie recipe.Īs I am on what seems like a never ending journey to find the ‘best of’ recipes of a number of different baked goodies, this recipe is my kind of nirvana. Anyone who knows me knows that I love salt. The second feature of this recipe which caught my attention and further sealed the deal for me was the light sprinkle of salt over the cookie before baking. I discover that even Clotilde has baked it and approves of it. I travel from one blog link to the next to see who else has baked this recipe. As they cool, the puffy dome will collapse on top of the chocolate chips inside, giving the chocolate chip cookies their signature crinkled, craggy appearance.When I stumble across a recipe that claims to be the best chocolate cookie recipe ever, or on the internet, I am intrigued. Bake these cookies only until you see that the tops are fully puffed and the edges are starting to look toasty, then let them cool for a few minutes on the baking sheet before transferring them to a cooling rack.If you're in a rush, it's fine to bake them right away, but they will spread out more and have a thinner, more delicate structure. This lets the dough have time to hydrate and firm up. I also highly recommend giving the batter at least a 30-minute chill, or up to overnight, in the fridge before scooping the cookies and baking them.This gives the cookies a sturdier structure that is both satisfying to eat and also less likely to crumble when squished into a lunchbox or shipped to a friend. I prefer an equal mix of brown sugar and regular white sugar, just like the original Nestle chocolate chip cookie recipe, but I've found that I like ever-so-slightly more flour in my cookies.
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