• Freezer Friendly - 08

    From Dave Drum@1:3634/12 to All on Fri Sep 16 10:13:00 2022
    Make a batch of this chocolate chip cookie dough from David Leite (or
    any drop cookie dough, really), roll it into balls and freeze them in
    layers separated by parchment or wax paper in an airtight container.
    Whenever the desire strikes, new parents can bake off a cookie directly
    from the freezer. Write the baking instructions on an index card and
    tape it to the top of the container.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T. Chocolate Chip Cookies
    Categories: Cookies, Snacks, Chocolate
    Yield: 18 servings

    2 c Minus 2 tb cake flour (8 1/2
    - oz)
    1 1/3 c Bread flour (8 1/2 oz)
    1 1/4 ts Baking soda
    1 1/2 ts Baking powder
    1 1/2 ts Coarse salt
    1 1/4 c Unsalted butter
    1 1/4 c Light brown sugar (10 oz)
    1 c + 2 tb granulated sugar (8
    - oz)
    2 lg Eggs
    2 ts Natural vanilla extract
    1 1/4 lb Bittersweet chocolate disks
    - or fèves; at least 60%
    - cacao content
    Sea salt

    Sift flours, baking soda, baking powder and salt into a
    bowl. Set aside.

    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. 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.

    When ready to bake, set oven @ 350ºF/175ºC. Line a
    baking sheet with parchment paper or a nonstick baking
    mat. Set aside.

    Scoop 6 3 1/2 ounce mounds of dough (the size of
    generous golf balls) onto baking sheet, making sure to
    turn horizontally any chocolate pieces that are poking
    up; it will make for a more attractive cookie. 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. Repeat with remaining dough, or
    reserve dough, refrigerated, for baking remaining
    batches the next day. Eat warm, with a big napkin.

    Recipe from: Jacques Torres

    Adapted by: David Leite

    Yield: 1 1/2 dozen 5" cookies

    RECIPE FROM: https://cooking.nytimes.com

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