I have a fetish, a serious and intense fetish.
And you know what?
I am not ashamed.
In fact, I’m proud.
Yes, I have a fetish for the classic, sweet and wonderful chocolate chip cookie! Anyone who knows me knows that it is physically impossible for me to see a chocolate chip cookie and not eat it. The sight of one overtakes me body and mind and I can think of nothing but the cookie.
The only problem with this fetish is that even though most chocolate chip cookies are still better than any other cookie ever, it can still be hard to find a really good chocolate chip cookie.
When you break break it in half it’s moist and shiny in the center, luscious chocolate oozes ever so slightly out, and licking the melty chocolate off your finger tips is the first taste of the magic to come. Ideally it’s fresh out of the oven, but a good chocolate chip cookie retains its texture even after it has cooled down.
I’ve been with a lot of chocolate chip cookies and I’ve enjoyed them all but there are ones that will forever haunt my dreams. Of course my mother’s have to be noted, they introduced me to the wonder that is chocolate chip cookies and the British chain Ben’s Cookies, can definitely be relied on for some foodrotic cookie fun.
If you feel like trying your hand at this classic cookie, here’s a foodgasm certified recipe. The infamous Jacques Torres’ Cookie.
- 2 cups Cake flour
- 1 2/3 cup Bread flour
- 1 1/4 teaspoon Baking soda
- 1 1/2 teaspoon Baking powder
- 1 1/2 teaspoon Coarse salt
- 1 1/4 cups (2 1/2 butter) Unsalted butter
- 1 1/4 cups Light brown sugar
- 1 cups plus 2 tablespoons Granulated sugar
- 2 Large eggs
- 2 teaspoon Natural vanilla extract
- 1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content
- Sea salt for garnish
- Rumble and Tumble- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Cream- 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.
- Foreplay- 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.
- Get Hot- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Slide in- Scoop mounds of dough onto baking sheet, 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.