Chocolate Chip Cookies

Choclate Chip Cookie Dough Chilled in the Fridge for 24 Hours

I would like to start by expressing my graditude to Esma for making the beautifully taken pictures possible. 

We all have a love relationship with chocolate from early ages. I can't recall the first time i met chocolate but i remember the big box of chocolates with hazelnuts that my parents used to keep in somewhere i can not reach. As years go by, i started to fell apart with chocolate and still unless it is not orange flavoured i don't really have much affection for it. I am now trying to re-establish my relation with chocolate by following the path led by artisan bakers. Although the chocolate chip cookie sound like a not so serious step for my ambitions on chocolate, I believe that on anything in life you have got to get the fundamentals right to move forward. So if you can do the fundamentals perfectly, then you can add on it. 

Chocolate Chip Cookie Truffles

According to the NYT article the chocolate chip cookie is coming from a local baker living near Boston, Mass and since then it has been the regular item on bakeries and your local coffee shop. Even the packaged versions are sold in the selves of the supermarkets probably packed with loads of preservatives. In the NYT article they interviewed with several bakeries and try to understand the  best technique used to make the perfect cookie. According to the article the secret is chilling the dough! 

Chocolate Chip Cookies

I used the recipe given in Cafe Fernando because it was using the least amount of eggs that I could find on the internet. I used a mixture of chocolates to make the cookies including the leftovers from the strawberry tuxedo recipe so there was white chocolate, milk chocolate, dark chocolate. Later on, when I was eating the cookies, I would say I like the taste of the white chocolates probably the most. So next time i am baking cookies, I will try to use the cocoa in the dough and use only white chocolate chuncks. The cookies turned out pretty good crunchy on the outside and inside is moist and chewy. I think I kept them in the oven a bit long. I think it would be more chevy if I took the tray out when the cookies were melted and still looking white and fluffy.

Chocolate Chip Cookies

Ingredients (makes 20 cookies): 

• 2 cups all-purpose flour
• 3/2 tsp. baking soda (you can use less, loads of it makes the cookies bitter)
• 1 tsp. salt
• 1 cup butter at room temperature
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 tbsp of vanilla powder 
• 1 1/4 cups chocolate chunks

1. Put the butter in a bowl and add the sugars and beat it with an electric mixer in high.
2. Add the eggs mix until you get a  creamy textured mixture. 
3. In another bowl mix the dry ingredients.
4. Add the dry ingredients to the wet while beating with the electric mixer
5. Add the chocolate chunks and fold them into the dough with the help of a spatula. 
6. Refrigerate the dough 24 to 36 hours or more.
7. After 36 hours set the oven to 360 F /180 C, line your baking tray and take the dough out and make truffles out of it. 
8. Leave generous amount of space between truffles and bake 10-15 mins. 
9. The cookie should be still fluffy, soft, and tanned a little or white when you take out of the oven.