October 29, 2014
While we obviously are pretty keen on knitting, cooking is also a big passion for the GetMaking team.
I've just recently returned to a favourite recipe which is massively indulgent but also requires patience to be enjoyed in its full glory. This recipe was published by the New York Times in 2008 and is adapted from a Jacques Torres recipe. Mr Torres is a pastry chef known for his 36 hour cookies: rich, gooey and tantalising. Using a mix of hard and soft flours, caster and brown sugar and then a 36 hour resting period before baking this is a seriously amazing cookie - dare you to wait it out before succumbing to raiding the cooking dough.
Cookie dough log all wrapped up rested, ready for slicing, rolling into balls and baking. Image copyright of GetMaking.
The link to his original recipe is here - and for some background on the art of the choc chip cookie check out here.For non-USA metric cooks the measurements are a bit of a pain to convert, so below is the ingredients list in metric. 187g butter283g light brown sugar 227g caster sugar2 large eggs2 tsp vanilla extract240g cake flour240g bread flour1 1/4 tsp baking powder1 1/2 tsp course salt 500g choc chips Full directions are here, but the method is pretty simple. Cream butter and sugars, beat in eggs/vanilla, sift in flours/salt/baking powder and stir through the chocolate pieces last. Rest covered in the fridge for 36 hours, than roll into balls, sprinkle with sea salt flakes and bake for 8-12 minutes at 180 degrees celsius for approximately 18 minutes. keep a watch out though, you want them out of the oven while they are are still soft, we are aiming for gooey amazingness, not crispy. Top chef tip is test the cooking time on one cookie first.
The mix of hard (high protein for pizza and bread) and soft (low protein for cake) flours create a great cookie, but in a squeeze plain flour still works. With the chocolate I blitz the block in the food processor: this makes a darker cookie with smaller choc pieces - you might prefer disks which will be like chocolate bombs - it's up to you. The essential element is the resting of the dough: the moisture from the eggs penetrates the flour and the resulting cookie is rich and chewy.
A tip for the resting stage: the recipe suggests covering the bowl of dough with cling wrap and resting in the fridge. The first time I made this I found the dough sets very hard and is tough to scoop out. With this recent batch I shaped the dough into logs wrapped with baking paper (see the picture at the top) then wrapped cling film firmly around. After the resting time just unwrap, slice into rounds, roll each round into a ball and then place on the baking tray and bake at . Eat warm from the oven with ice cream.
Any leftover dough can go into the freezer: re-wrap in baking paper and cling wrap first and then slice off as required. Be warned, it's way too easy to nibble away on the frozen cookie dough !
Have fun experimenting !
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