Wow, first of all cannot believe I am a college graduate. Where did the time go? I seriously cannot believe I am home and done with school. It is definitely an adjustment. Regardless of this, man am I glad to be back in California. Just look at how happy the family cat Remy is to see me!
Okay…may not extremely overjoyed, but he is a cat so I cannot expect a lot of emotion.
Anyways, it only has taken me about 12 hours of being home for me to decide to get into the kitchen a make something. And nothing sounds better to me than homemade chocolate chip cookies.
There is just something so warm, comforting, and homey about chocolate chip cookies. Especially warm out of the oven. And definitely with a cool glass of milk.
This recipe is one I took from Jacques Torres and the New York Times featured recipe. It is a delicious cookie, and the chilled cookie dough is so yummy! You know you want a taste of home, these come highly recommended.
Jacques Torres Chocolate Chip Cookies (adapted from the NY Times)
3 1/3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups 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, finely chopped
1. In a large bowl sift together the flour, baking soda, baking powder and salt and set aside.
2. In an electric mixer fitted with paddle attachment, cream the butter and sugars together until very light and fluff for about 5 minutes. Then, 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. Stir the chopped chocolate into the dough. Wrap the dough in plastic and refrigerate overnight or up to two days.
3. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop large rounds of dough onto a baking sheet, sprinkle them lightly with sea salt, and bake them until golden brown but still soft for 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.