The Best Chocolate Chip Cookie

This recipe is taken from the article, Perfection? Hint: It’s Warm and Has a Secret :

Chocolate Chip Cookies Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

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 natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
Sea salt.

Directions

  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. 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, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. 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.
  3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

The Best Roasted Chicken Recipe

This chicken recipe consists of making a “compound butter” consisting of garlic, spices and butter and sticking it under the chicken skin while it cooks.

I have made this a half dozen times and each time people are completely blown away on how good it is.

The only problem I keep running into having to watch the video each time to figure out the recipe because for some reason, the I’m Cooked website is broken and won’t email it to me.

Here is the recipe followed by the video where I learned about it:

  • 1/2 Stick Butter
  • 4 Cloves Garlic
  • Thyme / Rosemary to taste (I like a lot)
  • Lemon Zest
  • 1 Lemon
  • 1 tspn Salt
  • 1 tspn Black Pepper

Follow the directions in the video and cook it for about an hour at 400 degrees until the breast internal temperature is 160 degrees.