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| Big chunky chocolate chip cookies for the holidays |
Just before the Christmas holidays I finally got off my butt and made some cookies that turned out pretty well.
The New York Times has several chocolate chip cookie recipes, but this one has gone viral. Check out the video here.
I read the recipe several times, bought the semi-sweet chocolate discs and went to work.
It calls for bread flour and cake flour, but I read in the comments that all-purpose flour worked well too. I found cake flour in our pantry so I used it and all-purpose flour.
Perhaps I didn't wait long enough for the unsalted butter to be at room temperature, but it seemed to be well combined in the mixer.
I cut a lot of the sugar, both light brown and granulated, and in the end the dough yielded 19 golf ball-sized dough balls that I froze for 24 hours before baking my first batch of a dozen cookies.
Again I didn't defrost them completely before putting them in the oven, so they ended up like big mounds instead of lying flat. But they were cooked through and I lightly drizzled sea salt on top of the cookies as soon as they came out of the oven.
The end result was a buttery, slightly flaky cookie that had a lot of rich chocolate without the cloying sweetness.
I gave them to a friend from Singapore who was visiting and her son loved the chunky cookies!
Then I tried defrosting another batch of the ball-shaped dough a bit longer before baking them, but they still turned out round and chunky with slightly melted chocolate discs.
So I don't know why they ended up like that, perhaps the discs were too big? Or I over mixed the flour?
Nevertheless they were still happily eaten by others so they are worth trying to make again.
