I was skeptical of this recipe because it called for several ingredients that I didn’t have and they were expensive! I didn’t even know what “feves” were until I googled it!
Just finding these ingredients was an adventure in itself. I found the Swans Down cake flour at Target, King Arthur bread flour at Wal Mart, and Dagoba chocolate drops (73% cacao content) at Whole Foods. CAUTION these three ingredients alone, cost over $14! So, this recipe isn’t very friendly to the wallet, but it truly is a gourmet cookie!
Recipe (Adapted for my purposes):
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 1/2 sticks unsalted butter
- 1 1/4 cups golden brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 (oz) package of Dagoba chocodrops (Found at Whole Foods for $7.99)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a stand mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. (Make sure butter is room temperature!) 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 stir gently. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
3. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
4. Using a spoon, scoop dough into generous sized golf balls. Bake until golden brown for 15-18 minutes until golden brown. (The dough was very hard, so I couldn’t use my regular cookie scooper. You’ll probably have to make the balls by hand, the old fashioned way. I would suggest rolling as many balls as possible and sticking them on a plate in the refrigerator. That was they are ready to go, once you have a free pan.) ** Only put 6 cookies on a standard cookie sheet. These will spread! Cool for a few minutes then transfer cookies to wire rack.
Don’t skimp on the flours! Bread and cake flours are an absolute must! (It might take some time to gather all these ingredients. I couldn’t find cake flour at Whole Foods, but found it at Target! Go figure!)
These cookies are soft and chewy, but durable enough to be packaged for gifts. My cookies came out to be 3.5” in diameter. They were bigger than your average cookie, but not ginormous! While baking I was concerned that they weren’t going to “spread” enough, but they actually did in the last 5 minutes of baking! So, don’t be alarmed if they don’t spread right away. Be patient!
I’m calling this my “gourmet” chocolate chip recipe, because they look and taste professional!
Original recipe found here: http://www.nytimes.com/2008/07/09/dining/091crex.html
Nerual's Nibblings 