Subj : National C.C.C. Week - 4
To   : All
From : Dave Drum
Date : Thu Feb 29 2024 12:10 pm

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

     Title: N.Y.T. Perfect Chocolate Chip Cookies
Categories: Cookies, Snacks, Chocolate
     Yield: 14 servings

   1/2 c  + 2 tb (140 g) unsalted
          - butter; softened
   3/4 c  (140 g) dark brown sugar
   2/3 c  (110 g) superfine sugar
     1 lg Egg
 1 3/4 c  + 2 tb (250 g) all-purpose
          - flour
     1 ts Baking powder
   3/4 ts Baking soda
   3/4 ts Maldon sea salt or kosher
          - salt
     6 oz (170 g) dark bittersweet
          - chocolate; in large chunks

 Put the butter and both sugars in a stand mixer or
 mixing bowl. Cream together using a paddle attachment on
 medium speed, a handheld electric whisk or a wooden
 spoon for 1 to 2 minutes until paler but not fluffy. (Do
 not mix for too long; if you beat the mixture until
 super light and fluffy, that will cause the cookie to
 deflate later when cooking.)

 Add the egg and beat over medium speed until evenly
 combined.

 In a separate bowl, mix together the dry ingredients
 (all the flour, baking powder, baking soda and salt),
 then fold into the butter mixture using a rubber spatula
 until combined.

 Add the chopped chocolate and fold into the dough until
 evenly distributed.

 Immediately scoop out heaping 1/4-cup portions (about 60
 grams), roll into balls and place on two baking sheets
 lined with parchment paper. Cover with plastic wrap and
 refrigerate at least 12 hours. (If space is tight, you
 can condense them on one sheet before refrigerating then
 redistribute among two sheets before baking.)

 The next day, set the oven @ 350-|F/175-|C.

 Make sure the dough balls are evenly spaced out among
 two baking sheets, as they will spread. Bake the cookies
 for 13 minutes (or 15 minutes if baking from frozen),
 until the cookies are puffed and golden at the edges.
 You want the middle to be ever so slightly not-quite
 set.

 Allow the cookies to cool on the baking sheet; they will
 continue firming up as they cool. Once cooled, eat!
 (These cookies will keep in an airtight container for up
 to 3 days. The balls of dough will keep for up to 2 days
 in the fridge or 2 weeks in the freezer.)

 By: Ravneet Gill

 Adapted by Charlotte Druckman

 Yield: 14 cookies

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

 Uncle Dirty Dave's Archives

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... "Never eat more than you can lift." -- Miss Piggy
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