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In no more than a few weeks, I´ve gained fame baking chocolate chip cookies from the NY Times recipe back from July ´08. It first caught my eye after reading about it on Chez Pim´s. Before I was able to actually sell the cookies, I had to make the recipe several times over and make the proper adjustments for altitude. My first cookies came out flat as pancakes. The second batch too. They were crispy all the way through and not bad, but not what I was looking for. I like them crispy and brown on the edges and chewy as you work your way towards, the middle, don’t you?
I tried extra an extra egg yolk for texture, that didn’t work. The brown sugar here is different than what you can get in the states-there is no “light” or “dark” brown sugar, just plain brown sugar. Tried varying the rations of brown to white, made little or no difference. I let a Venezuelan friend of mine, who owns a restaurant, try them and they didn’t like the “panela” flavor. Panela is the term for what is raw, unprocessed brown sugar, which usually comes in a solid block and has to be broken up before it can be used. But to me, the absence of brown sugar…well, you couldn’t call it a chocolate chip cookie, really, if it didn’t have brown sugar.
You can’t find bread flour here in Ecuador either, so I use all AP flour in the recipe. Worked fine for me here.
I found the key to getting cookies that did not spread too much was to use chilled dough. 50g portions were just right. A hot oven is also key. Success came using our convection oven preheated to 375F.
Finally, I realized the less I changed the original recipe, the better. Because of the altitude, I find that most muffin and cookie recipes can use up to 80% less leavening than at sea level. So, let me leave you with the recipe adjusted for high-altitude baking, 9,000 feet to be more or less exact. (BTW, if you have any tips, I’m still having trouble with high altitude pound cake). Adapted from http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1:
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
475 g AP Flour
1/4 teaspoons baking soda
1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
280g unsalted butter
560g light brown sugar
225 g granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
500g bittersweet chocolate disks or fèves (I use 55% bars broken up in chunks)
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 incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 375 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 50g balls of chilled 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.
Yield: Approx 3 dozen cookies.