Friday, October 24, 2008

The Second Best Chocolate Chip Cookie Around

Today's recipe, boys and girls, is adapted from The New York Times, July 9, 2008.

This is--ta da...

Grand Marnier Chocolate Chip Cookies.

This is a good cookie recipe. It's not a great recipe, but it's a good one.
I wish I could remember where I found it. Friends, family, and ex-boyfriends all know that
my memory is by now like Swiss cheese: full of holes. I throw that out at the beginning of our relationship because it's only fair that you read this blog fully informed.

It's really not much different than various and sundry other recipes I've tried over the course of my baking life, except for the Grand Marnier.
I was so hoping that the addition of this gorgeous liquid would elevate this recipe
to the level of unusual and unique, bringing me accolades and ticker tape parade status.

But no.

Truth to tell, I (with my highly trained and discerning taste buds) couldn't even detect the Marnier in it. And that lovely stuff is too expensive to use in anything where it doesn't shine through.

That said, here is the recipe. Let me know what you think of it. Can you taste this?

Grand Marnier Chocolate Chip Cookie

2 C. minus 2 Tbsp. cake flour
1 2/3C. bread flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. coarse salt
2 1/2 sticks unsalted butter, softened
1 1/4 C. light brown sugar

1 C. plus 2 Tbsp. granulated sugar
Zest of one orange
2 large eggs

1 1/2 tsp. vanilla
1 1/2 tsp. Grand Marnier orange liqueur
1 1/4 lbs. bittersweet chocolate, 60% cocao content, chopped into chunks. **


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

Using a mixer fitted with paddle attachment, cream butter, sugars, and zest togeether until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir inthe vanilla and Grand Marnier. Reduce speed to low, add dry ingredients and mix until just combined, 5-10 seconds. Drop chocolate pieces in and incorporate them into the dough. Press plastic wrap against dough and refrigerate for 12-36 hours. Dough may be used in batches, and can be refrigerate for up to 72 hours.

When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a non -stick baking mat. Set aside.

Scoop six 3 1/2 oz mounds of dough (the size of generous golf balls: about a 1/3 of a cup***) onto each 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, 18-20 minutes. Transfer to a wire rack to cool before serving. Yield: over 2 dozen, depending on size of dough mounds.

** Of course, I used more than the stated 1 1/4# of chocolate (it's a sickness, I tell you.)

*** I used a standard-sized ice cream scoop to make the dough mounds and it worked well.

One day very, very soon, I will deliver what I (and the unwashed hordes that I call 'family') consider The Perfect Chocolate Chip Cookie.

You don't expect me to give away all my best secrets right away, do you? Then you'd have no incentive to keep coming back! Ta!

1 comment:

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