Good Monday morning to all of you friends! I am sorry to have kept you waiting all day yesterday to find out the fate of these cookies... it was Sunday, after all, and you know I don't blog on Sundays. :) BUT YOU GUYS- these were a WIN!!!! So, for those of you who've just stumbled upon this site for the first time today, read here before continuing on, or just let me give you a quick recap. Never made these cookies, changed the recipe up big time, because I can't help myself, only refrigerated the dough for 8 hours instead of 24 and they turned out BRILLIANTLY! Ok now we're all up to speed.
Here's what I'll say, the next time I make these treats, I'm going to TRY the 24 hour thing. Here's why... when I baked these, they turned out beautiful, a little puffy and slightly marbled looking, just right. But after they cooled for about half an hour, the started to sink. That's pretty normal, however I wanted them to not sink SO much. My thought is that because the recipe calls for bread flour and cake flour, if I let the flours blend and refrigerate longer, the dough will, in fact, be more cake-y and stay lifted for longer. But you guys, not a THING really needs to be changed. That's just a different option I'll try next time and that you can try if you're going to make these. If any of you ended up making the dough this past Saturday, you're golden! Pull that stuff out and let's bake them... yours most likely will be a little thicker and 'lifted' like a perfect chewy delicious cloud! Alright so here's the last few steps:
- Preheat your oven to 350 degrees.
- Grease or line (with baking, parchment paper) 2 or 3 cookie sheets. Depending on the size you make them, you may only need 2, you may need 3.
- Scoop the cookies onto the sheets in rounded 2 Tablespoons. If you have a 'large' cookie scoop, use that, it's the perfect size. 2 Tablespoons sounded MONSTROUS to me but I decided to try it since the original recipe said that was the SMALLER of the 2 size options ha! I love the size of them actually, it's like buying a super gourmet cookie from a great NY bakery. Here's how my dough ball size looked in the palm of my hand so you can gauge yours.
(PRETTY large, right!?)
- Now sprinkle the top of each dough ball with sea salt- generously. I say generously because the combination of both chocolates is actually SO sweet, and the balance that the sea salt will bring is SO magical.
(i could eat that raw, oh my gosh)
- Bake for 12-17 minutes, just until slightly golden on the bottom and the top looks more puffy and almost cracked. This dough is a little deceiving. The tops won't looked browned really, but the bottom will burn if you're not careful, so just keep an eye out. Mine went for about 16 minutes, and I actually left my last sheet in for an extra minute and liked the look of them even better, so it's personal preference.
(see what i mean about almost cracked?)
- EAT ONE WARM with milk or with a piping hot cuppa coffee... you will be in a BLISSFUL state of mind.
(that melty CHOCOLATE! AHH!)
This recipe made 36 for me at that size. I highly recommend doing it that way. Like I said, they may seem huge but really they're not, they're just right if you want your dinner party friends to think you had them specially ordered in from a quaint little SoHo bakery. We all know it's fun to impress in the kitchen right? ;)
LOVE YOU GUYS! Make your Monday special with a fun meal, creative snack or some ridiculous chocolate chip cookies to have by the fire tonight. XO