Adventures in the Big Peach

A little while back I stumbled across this recipe from the blog For Me, For you for chocolate chip cookies. It sounded pretty amazing - I mean the name of the entry "the only chocolate chip cookies I will ever need to know how to make for the rest of my life" sounds pretty amazing, and it left me wondering if it was for real. I emailed J and he agreed that they looked awesome and I should make them (for him) soon!

Since Memorial day, and my mom's and my birthdays, are coming up this weekend I decided to give a few new recipes a try. This is one of the chosen ones! I think they will be great for munching or for our Memorial day picnic with friends Monday (if they last that long). 

Check out the complete recipe on her blog here - including the tips (they are KEY to making these awesome): 

http://forme-foryou.com/2011/08/the-only-chocolate-chip-cookie-i-will-ever-need-to-know-how-to-make-for-the-rest-of-my-life.html

For quick reference here is the recipe-

The Only Chocolate Chip Cookie I Will Ever Need to Know How to Make For The Rest of My Life

Ingredients

2 cups minus 2 Tbsp. (8 ½ oz.) cake flour
1 2/3 cups (8 ½ oz.) bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt or kosher salt for garnishing

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then slowly add dry ingredients, and mix until just combined. Add the chocolate chips, and mix briefly to incorporate (I suggest doing this step by hand). Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.

When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Using a standard-size ice cream scoop – mine holds about 3 fluid ounces, or about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes.

    

Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.  Yield: About 32 cookies. 

 So I absolutely can't serve something to anyone else until I try them myself. I let one of these bad boys cool a bit and then took a bite. They very well may be the best chocolate chip cookies I've ever had. I've baked a good amount of chocolate chip cookies in my life, and these are just somehow better! I definitely think the secret's on For You, For Me's blog helped out BIG time. Try them out yourself next time and see! I think J and my family are going to be happily surprised by how awesome these are!