It’s finals week and the workload is driving me crazy! It’s really such a cruel time of the year for students.. minimal sleep & maximum work. I’ve already written 37 pages of papers and still have 15 left to go. I’ve finished 2 finals, and have 2 more left throughout the rest of this week. Can we fast forward to Friday already? Yesterday, I wrote about 25 pages for a paper that was due today (we all procrastinate, it’s no surprise) and had roughly 3 hours of sleep. After driving to UCLA to turn my papers in, I was stuck in LA traffic for a good half hour or so on the streets trying to get to the freeway, only to have bumper to bumper traffic on the 405. Ugh! I hate LA traffic.
When I got back, I told my boyfriend that I had to bake something in order to relieve my stress and take a break from all this madness. He told me that I couldn’t because I had another paper to write due tomorrow and should be working on that. Granted that he was probably right, I rummaged through the pantry and pulled out all my baking ingredients, anyway. I opted for something simple because I was short on time and just needed something comforting: chocolate chip cookies. Thank goodness I did!
Day 3 of my twelve days of cookies: The infamous NY Times chocolate chip cookies by Jacques Torres (found here if you have no idea what I’m talking about). These belong in my cookie countdown because it’s such a classic! Everyone loves chocolate chip cookies & loves receiving them as well. Even though I’ve found my go-to chocolate chip cookie recipe, I can’t help but try new ones. There are just so many versions out there and I want to try them all! These cookies were absolutely AMAZING. The sea salt made a world of a difference, and it tasted like the Trader Joe’s cookies that you buy in a bag (theirs are amazing as well, even the vegan ones!). I replaced cake flour & bread flour for AP flour, since that was all I had on hand. I used more brown sugar than white sugar because I prefer softer, chewy cookies and swear by brown sugar. I also didn’t chill the cookies at all. I know, I’m impatient.. but I can’t help it! Regardless, they still turned out great. This might even replace my current CCC recipe. Maybe if I have the patience next time and chill them for at least 24 hours, they’ll turn out even better! Heres my version of the CCC adapted from the NY Times:
Time: 45 minutes (for 1 6-cookie batch)
- 3 2/3 cups minus 2 tablespoons (17 ounces) AP flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 3/4 cups light brown sugar
- 1/2 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 1/2 teaspoons natural vanilla extract
- 1 1/4 pounds semi sweet chocolate chunks (I used Guittard)
- Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and mix.
3. Preheat oven to 350 degrees.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto 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 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.