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Thursday, July 28, 2011


Who was seen the movie,  "Bridemaids"?   It is quite funny and a must for any upcoming brides, previous brides or anyone who has ever had to put on a hideous bridesmaid dress.   It is full of lots of laughs and crazy wedding antics.  This post is a spoiler alert if you haven’t already seen it. Stop reading but at least skip to the fantastic recipe.  In the movie there is a giant heart shaped cookie at the bridal shower. I just happened to see this movie with three friends, one of who was having her shower in a week. I didn’t have time to make one of these for the bridal shower but I couldn’t pass up the opportunity to make it for the bachelorette.    I wasn’t in the mood for a sugar cookie so I decided to go with chocolate chip cookie.  I looked to the NY times, a chocolate chip recipe highly rated and very well know.  They claim they have made their share of tweaks and adjustments to create perfection.   This recipe unlike many others requires you to put the dough in the fridge for 24-36 hours, drying out the dough and creating a richer, more consistent cookie.    Sounds like a good idea to me. 

(Adapted from the NY Times)

  • 2 cups all purpose flour
  • 1 2/3 cups cake 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 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 bag of heath chocolate and toffee bits
  • 1/2 cup chopped dark chocolate
I did some tweaking of the recipe as I was missing a few things.  See original recipe here : NY Times Chocolate Chip Cookie

1) Sift together flours, baking soda, baking powder and salt into a medium bowl. Set aside.
2) In a large bowl or mixer bowl, cream butter and sugars together until very light and creamy.  Add the  eggs, with vanilla at the end, one at a time, mixing well after each addition. 

3) Slowly add the flour with the mixer on low and blend until just combined.

4) Add the heath bits and dark chocolate mix on low or fold by hand until just incorporated into the batter. 

5) Cover the dough in plastic wrap, pressing up directly against dough and refrigerate for 24 to 36 hours. Dough may refrigerated for up to 72 hours.

6)  When you are ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat or spray the heart mould.

7)  For the giant heart cookie scoop out several mounds using a spoon or mini scoop and place them in the heart leaving about 1 inch around the edges.   Slightly press the dough down to fill any gaps, still leaving about a 1/2 inch to 3/4 inch gap along the edges to allow for spreading. Bake until golden brown but still soft, 25 to 28 minutes. Transfer sheet to a wire rack for 10 minutes, careful remove cookie to cool further.

Cookie version : Scoop golf ball size mounds of dough onto the baking sheet, turning horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Cookies bake about 15-18 minutes.  Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. 
Yields: 1 1/2 dozen 5-inch cookies or 1 giant heart cookie
Are these better than Cooks Illustrated recipe? Tough call. Neither cookie really has any cons and I would go to either one in a second.  This recipe does have strong, rich chocolate chip cookie flavour. They are like making bakery style cookies at home. The inside was soft and chewy with a slightly crunchy crust. Ten girls finished this cookie in two days. It really didn't stand a chance.  

best chocolate chip cookie, cookie, chocolate, toffee, heath, ny times, bridesmaids, heart

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