Chocolate Chip Cookie Test No. 13: The Perfect Chocolate Chip Cookie

November 12, 2020

You can pretty much guarantee that when there is a promising chocolate chip cookie recipe making its way to internet fame, I've bookmarked it for future baking. About a month ago, the NYTimes Cooking section released an article with a recipe for the Perfect Chocolate Chip Cookie from the British pastry chef, Ravneet Gill. When a recipe is so confident that it uses the word "perfect" in its title, then it needs to baked ASAP. 
The Recipe: The Perfect Chocolate Chip Cookie from NY Times Cooking and Ravneet Gill. 
Recipe Notes: 
  • uses a combo of superfine sugar (I used granulated sugar and pulsed it a few times in my mini food pro) and dark brown sugar
  • calls for both baking soda and baking powder
  • need room temperature butter for creaming
  • NO vanilla extract 
  • asks for chopped dark chocolate, chopped into large chunks for perfect puddles of chocolate 
  • the dough felt a little dry when mixing all the ingredients together but don't worry---it will come together well. 
  • needs a resting time of 12 hours before baking in the fridge
  • dough is formed into balls before going into the fridge for its resting period. i weighed mine out exactly to 60 grams since I noticed a 1/4 cup (like she suggested) yielded about 74g. 
Overall: These cookies were tasty---perfectly domed and chewy yet crispy. They were also quite stunning with the bits of chocolate dispersed throughout the dough and with its rippled surface. Perfect? Not quite, since I was missing a deep caramelized flavor that I like with brown butter but I'd say it got a A+ in texture. 🍪🍪🍪

Post a Comment