There are a lot of things my family loves and a lot of things David's family loves, but two universal loves between all of us are chocolate and cookies. Since my parents came up to visit for Labor Day and David's parents and grandparents went to Annapolis for the football game and subsequent tailgate, I went all out on making chocolate cookies and tried two different recipes.
The first was the infamous Jacque Torres Chocolate Chip Cookie recipe. David's had this on his Pinterest for awhile, and the pictures are amazing. They're huge...and chocolately...and gooey...and pretty much amazing. They take a little extra time but the two real secrets to the recipe make all the difference: the first is using a good quality chocolate (and a LOT of it!) and the second is letting the dough sit overnight.
I am still pretty obsessed with Dad's Famous Chocolate Chip Cookies from Vintage Victuals but with 1.5 POUNDS of chocolate, this definitely takes "chocolate chip cookies" to another level.
The other chocolate cookie I made was a "waffle stomper" - when Brent went off to Plebe Summer at the US Naval Academy, they warned all of the plebes about "waffle stomping," which is well...using the shower drain as a toilet when you're too lazy to go to the real bathroom...and then attempting to stomp it all down the drain. Since David's parents were headed to Annapolis for a football game, I made Brent's favorite double-chocolate cookies and added some waffle-decoration so they'd resemble a real waffle stomper (or at least what I envision in my head...)
Once you get past the disgusting mental image, it's easy to see (and taste!) why these are a family favorite. The cookie itself is deliciously thick and chocolately and the chips really kick it up a notch.
1 cup (2 sticks) cold butter, cubed
1.25 cup sugar
2 large eggs
.25 cup cocoa powder
2.25 cups all-purpose flour
.25 tsp. salt
1 tsp. baking powder
2 cups semi-sweet chocolate chips
.5 cup dark chocolate chips
Preheat oven to 350. Line baking sheets with parchment paper.
In the bowl of an electric stand mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy (about 2 minutes). Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended.
Add the flour, salt and baking powder to the bowl and mix on low speed until just incorporated. Fold in the chocolate chips with a spatula.
Move to the dough to a lightly floured work surface and knead briefly by hand until all of the ingredients are well combined.
Divide the dough and roll each into a ball. Flatten slighlty into a disc with the palm of your hand, and place on prepared baking sheets, a few inches apart.
Bake 12-15 minutes. Let cool on the baking sheets 5-10 minutes and transfer to a wire rack to cool completely.
Source: Adapted from Giant Double Chocolate Chip Cookies at Annie's Eats.
Jacque Torres' [Secret!] Chocolate Chip Cookies
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
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
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
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.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
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.
Source: NY Times