With the name “ultimate” how could one resist? I am an ardent admirer of David Leite’s culinary collection of recipes at Leite’s Culinaria not only for his fool proof delicious recipes, also for his literally skills. This Chocolate Chip Recipe lives up to it’s namesake. Decadent, Gooey, Buttery, Crispy, loaded with Chocolate goodness – it is truly the BEST Chocolate Chip Cookie. Proclaimed so by my kids and friends who have had the pleasure of tasting these magnificent morsels.
Since these cookies are so darn perfect, they deserve to be captured in their true glory straight out of the oven. The Bokeh Studio has indeed captured the essence of these gooey delights with his brilliant photography.
I enjoy giving edible treats to my friends and family. These Chocolate Chip Cookie recipe will be the star of your Christmas cookie exchange or just because you want only the very best for your loved ones!!
The unbelievable concentration of flavors comes from aging the cookie dough for 3 days. Sprinkled with good quality fleur de sel, they are AMA-zing!!
Please click HERE for the Original Recipe from Leite’s Culinaria website. And do let me know in the comment section, you and your loved ones verdict. Are they indeed the Ultimate Chocolate Chip Cookie?
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
- Sea salt
- 1. Sift flours, baking soda, baking powder and kosher 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 the 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 the chocolate pieces in and incorporate them without breaking them. Plastic wrap dough and refrigerate for 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- 3. Pre heat the oven to 350° (176°C). Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Cool for at least 10 minutes, if you can keep your family away from the mesmerizing aromas emitting from your kitchen. Repeat with remaining dough. Enjoy!!
Don’t you want one right now???
Until next time, have a delicious day!!