The last chocolate chip cookie I will ever make…if I have 3 days notice.

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I found a pair of socks and a spoon in my purse just the other day.
I was in line at Target.  Looking for my credit card that, in the end, never was in my bag, but in my lab coat at work….where I mistakenly forgot it/left it/stuck it after buying yet another cup of coffee.  1.89 charge on my credit card.
Every day.  I am that girl.

Sock finding, coffee charging, spoon carrying, girl.
Honestly, I am not sure if the socks or the spoon were clean.  Knowing me like I do…I have my doubts.

Last weekend, mid-afternoon on Sunday, had you wandered into my back yard … you would have gotten quite the show.  Weeding my garden, sweat streaming down my back (so sexy, I know), a single gloved hand (a la Michael Jackson, but not in attempt to imitate but because I couldn’t find the matching glove), pulling thistles, and dodging ant mounds…I was attacked by a single horse fly.  1 bite, I swatted.  2nd bite, I stood and swatted.  3rd bite, I started doing the pissed off arm flailing swatting hot summer air bug scaring away dance.  It’s a thing.  This dance progresses to frantic – I think I am going to be eaten alive dance after bites 5+.  I am sure it was quite the sight from a kitchen window.  Guess what?  Those bites itch like a million mosiquto bites.  And they are on the back of my legs and ankles.  And back of legs absolutely means butt. This week, I am that girl.

Bug swatting, gluteal itching, girl.
But hey, I mowed.  And weeded.

I just shaved 1/3 of my left leg.  And stopped.  And I just lost all 5 of my male readers.  My dad just sighed and asked my mother what in the name of Sam Hill is wrong with her daughter.  He disowned me after that first paragraph.  Fact.  My two brothers are pretending they didn’t read this…if they even do read this.  Which I have my doubts.  And Chris, well he is used to a bit of over-sharing.  He is just gonna text me and say ‘hey, I made the blog’ … even if it is in the paragraph about shaving my legs.  And dude #5?  Yeah, sorry…I don’t know you, but you now know a little bit more about my left leg than you probably did 5 minutes ago.  Right now, I am that girl.

Over-sharing, semi-shaved legged, girl.
Perhaps I’ll get to the other 2/3rds tomorrow.
I didn’t.

But guess what?  I am also the girl that will make you chocolate chip cookies, that in the end, will take 3+ days to make.  And they will be the best damn chocolate chip cookies that will ever grace your lips.  This I promise.  If they become your favorite cookie (which they undoubtedly will), I will make them whenever you deem necessary.  And I will do it all out of the goodness that lives within my heart.  It will have zero to do with the mixing bowl full of cookie dough that will have to ‘rest’ in my fridge for 3+ days … it’ll be all about my love for you and zilch to do with my deep and abiding love for cookie dough.

Loving, not so secret cookie dough loving, midnight cookie dough eating, girl.
I am always that girl.
Words of wisdom, wrap the cookie dough tight as a drum and place under secure lock down so you can sneak bits and pieces throughout the resting period.
Cookie dough.
Seriously.

I wish I could take credit for these cookies, but I can not.  They are the master work of Jacque Torres and the recipe can be found here.   This isn’t a new cookie recipe…not by a long shot.  2008.  And I might be the last person to blog about them…but hey, better late than never…a statement has never rang truer!

For these cookies, it is best to use high quality chocolate.  Chocolate bars roughly chopped are best…so there is chocolate with every last bite.  If you are searching for a high quality chocolate … I recommend Kallari Chocolate.  I was not familiar with this company until they contacted me and asked me if I would be interested in sampling their 75%, 80%, and 85% cocoa chocolate.  I jumped at the chance ( I am not one to turn down chocolate!)  and I am so glad I did.  I used a mixture of all three percentages of chocolate in the cookies and it truly made a difference.  You can find about a bit more about Kallari Chocolate here and here.  To put it simply.  It is Ecuadorian.  Organic.  And most importantly, all the profits from the sales of the chocolate return to the cooperative of indigenous Kichwa farmers, who grow and harvest the cocoa beans.  The profits help  to support sustainable development, health, and education programs while helping to preserve one of Earth’s most important climate-protective rain forest ecosystems.

5.0 from 1 reviews
The last chocolate chip cookie I will ever make...if I have 3 days notice.
 
about 2 to 2.5 dozen cookies
Ingredients
  • 2 cups minus 2 tablespoons (8½ ounces) cake flour
  • 1⅔ cups (8½ ounces) bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons coarse salt
  • 2½ sticks unsalted butter
  • 1¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons Pure vanilla extract
  • 1¼ pounds bittersweet chocolate, 60% cacao or more, roughly chopped.
  • Sea salt (Maldon)
Instructions
  1. Combine flours, baking soda, baking powder, and salt in a bowl. Set aside. ( I recommend using the weighing method...faster, fewer dishes, and more accurate)
  2. In a large mixing bowl, cream together sugars and butter until light and fluffy - 3 to 5 minutes.
  3. Add 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.
  4. With mixer on low, slowly add dry ingredients and mix until combined.
  5. Stir in chocolate.
  6. Press plastic wrap directly onto cookie dough and then wrap bowl with more plastic wrap - making an airtight container. Place in refrigerator for at least 72 hours.
  7. On day 3...preheat oven to 350F. Line baking sheet with parchment paper.
  8. Scoop out 2 ounces (large golf ball) of cookie dough and roll into a ball. Place on baking tray and sprinkle lightly with sea salt. Place no more than 6 cookies per tray.
  9. Bake for 15 to 18 minutes until golden brown but still soft.
  10. Remove from oven and let sit on baking sheet for about 10 minutes before transferring to cooling rack.
Notes
* I recommend weighing the dry ingredients * I baked most of the cookies at 72 hours - amazing! I reserved enough cookie dough for about 6 cookies and let it rest for another 72 hours (144 hours total). Seriously! If you have 3 to 6 days and the willpower to stay out of the dough...please make these. I urge you.

While the chocolate was provided to me free of charge, the opinions of the product are all my own.

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Comments

  1. says

    Mmm I’m the last person ever to still have not tried these…I must! And so funny, Kallari chocolate came and presented to my international business class. We got to try their chocolates…so so good.

  2. says

    I tried these this weekend and they are the best chocolate chip cookie I have ever made. I finally had to give most of them away and put the rest in the freezer because I couldn’t stop eating them (and I’m not even a cookie person!). Thanks for the recipe!

    • Mal says

      Sooo glad you made them! I had to freeze what I allowed to remain in my house, as well…however, I found myself breaking off frozen pieces of cookie and eating them with each pass through. I hid them behind a mound of pork chops and sausage. oy.

  3. says

    I’ve always wanted to try this recipe! Maybe I’ll have time now with the long weekend :) Also, I’m totally with you finding spoons in my purse….my husband calls me the spoon hoarder because I usually have at least 3 in my purse at all times!

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