Wednesday, July 29, 2009
David Leite's Chocolate Chip Cookies, slightly modified
Here's what I had for breakfast today - a large cup of coffee, and two gigantic chocolate chip cookies. Following the famous recipe David Leite's Chocolate Chip Cookies pretty closely, I made up a batch of cookie dough on Monday night, and baked 6 large cookies this morning. They weren't bad - I especially liked the slightly chewy inside and crispy edges, and the sprinkling of Maldon sea salt flakes on top of a chocolate cookie is genious. But if I ever make these again, I drastically reduce the amount of sugar in the recipe. I made the mistake of having two of these with my coffee this morning, and that is not something I recommend. I was very close to opening a can of tinned sprats to reduce the effects of all that sugar.
Other than that, I was pretty pleased with the way these spread out and baked. Some foodbloggers mentioned that the cookies were flat - not in my kitchen - they were about 1 cm /just under half an inch/ in the center. I baked large cookies, ca 75 grams each (that's just under 3 oz), which is way larger than what's considered a socially acceptable cookie size outside the US, I'm afraid. I'll share the metric recipe here - if you're cooking and baking in cups and ounces, then please refer to any of the good foodbloggers below.
Chocolate Chip Cookies
Makes a lot, recipe can be halved and the formed unbaked cookies can be frozen
480 g all-purpose flour
1.25 tsp baking soda/bicarbonate of soda
1.5 tsp baking powder
1 tsp salt
275 g unsalted butter, at room temperature
200 g soft brown sugar (I used 'fariinsuhkur')
300 g caster sugar
2 large eggs
2 tsp vanilla extract
500 g dark chocolate, coarsely chopped (at least 60% cacao content)
Maldon sea salt flakes for sprinkling
Mix flour, baking soda, baking powder and salt in a measuring jug. Put aside.
Using the paddle attachment of a food processor, cream the butter and sugar together for 5 minutes, until it's creamy and fluffy. Add the eggs, one at a time, and vanilla extract, and beat until well combined.
Add the flour mixture, and stir just to combine. Fold in the chopped chocolate.
Using your hands, press the dough into a large ball and place in a bowl. Cover with a clingfilm and refridgerate for 36 hours (or up to 72 hours).
Line a baking sheet with a Silpat mat or parchment paper. Using a large ice cream scoop or a similar utensil, scoop out balls of cookie dough, each weighing about 75 grams. Place the cookie dough balls on the baking sheet, leaving plenty of space for spreading (I placed 6 cookie dough balls on my large baking sheet). (Return the remaining dough into the fridge!)
Sprinkle lightly with Maldon sea salt flakes.
Bake in the middle of a pre-heated 175°C oven for 16-18 minutes, until the cookie looks golden on the edges, but is still just pale tanned in the middle.
Remove from the oven, gently transfer onto a metal rack to cool slightly and firm up.
Repeat with the remaining dough.
Some other foodbloggers have tried and tested the recipe:
Molly @ Orangette
Deb @ SmittenKitchen
Stephanie @ Bay Area Bites
Clotilde @ Chocolate & Zucchini (who was smart enough to halve the recipe)
Kristin @ Kitchen Sink Recipes
Pim @ Chez Pim