Best Chocolate Chip Cookies???

Apparently these chocolate chip cookies have garnered "BEST CCC" awards…this is the kind of thing that google was invented for.

So I tried out the recipe and…well, they are good but I am not sure they deserve the acclaim. Maybe I need to buy the special "disks" of chocolate and that they call for but I couldn't make my way to NY, where Jacques Torres sells them.

http://www.nytimes.com/2008/07/09/dining/09chip.html

However, some highlights were the 36 hour dough-wait period. And they are pretty yum straight from the oven and with the salt on top. Sweet and salty is a sure-fire winner.
I have done more research since and there are recipes out there tweaking it with oatmeal and orange zest. I am going to give that a shot and report back later on whether or not it is an improved cookie.

In the meantime here is the recipe…

Chocolate Chip Cookies
Adapted from Jacques Torres

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.

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 preferred size of cookie (1 tablespoon) 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.

Chocolate Cranberry Coconut Pecan Cookies

I think the great thing about cookies is their versatility as far as what you want in them. By all means, if you don't like coconut or prefer dried cherries, then substitute them. I just went with what was in my pantry. I like these just barely cooked so they stay soft and chewy.

3/4 cup butter or vegetable shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups white all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup chocolate covered cranberries or 1/2 cup dried cranberries and 1 cup chocolate chips
1/2 cup coarsely chopped pecans
1/2 cup raisins
1/4 cup sweetened coconut

Makes 3 dozen

HEAT oven to 375ºF.
Combine butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into butter mixture until just blended. Stir in cranberries, chocolate chips and nuts and raisins.

Drop by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

Bake 8 to 10 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

Recipe: Nana's Shortbread

This is my Nana's shortbread recipe from way back. My mom makes them every Christmas but I think they are delicious and should be enjoyed all year round. I cut mine into little star shapes to serve with tea and cookies. People like to consume teeny-tiny miniature anything. Especially cookies and cupcakes, because when it's just a bite the calories don't count, right?
These are so easy--3 ingredients and great on their own, dipped in chocolate, crumbled over icecream....

1 cup of butter (softened)
3/4 cup of brown sugar
2 cups of white flour

In a medium size bowl mix ingredients with hands. Knead well.
Pat out on pastry board or on floured counter.
Roll out with a rolling pin to a 1/4 inch to 1/2 inch thickness. Cut out with your favourite shape. Circle, stars, squares.
Bake at 275 for 25 minutes or until light in colour.
Let cool on rack.
HINT: These last at least 2 weeks in sealed plastic container. They also freeze fantastically.