As you have probably read allready, last week the NY Times published an article by David Leite, about the perfect Chocolate Chip Cookie. The 3 main differences between their recipe and most recipes are a) a resting period of at least 36 hours in the fridge before baking, b) good quality chocolate disks instead of chips and c) a sprinkling of sea salt.
A lot of people have been experimenting the "perfect cookie" and of course I didn't want to miss out. So now it's the time I tell you that I did this solely for the cientific reasons, because it's my duty as a pastry chef to be updated with all the new stuff. It's also the time you pretend to believe all that. Deep down we all now I did the cookies because I wanted to eat them, right?
The recipe can be found here.
I've followed it exactly except for the chocolate. I couldn't find the disks asked for, so I got a good thin chocolate bar and cut it into squares about the size of the disks. Because I wanted to check how different the dough would be after resting in the fridge I baked one right away.
I didn't bake the others at 36 hours because I'm crazy but not crazy enough to wake up at 4 am to bake cookies.
The cookies were great, very good really. The fact that the chocolate was very good of course it influences the overall flavour. My thoughts about the all 36 hours resting rule, well I did notice a slighty flavour difference but only in the raw dough. The main difference was the texture, as you can probably see in the picture, the second cookie spreaded less than the first resulting in a chewier interior. Very very good cookie!
It was a fun experiment but it didn't end there...
See that dark cookie? No, that's not overbaked, that's a chocolate chili pepper adaptation of the NY Times cookie!
The day I've baked the cookies I was working from home, trying new ice-cream flavours. At work they asked me for a Chocolate-chili ice-cream, so I had those ingredients laying arround in the kitchen and couldn't help adding them to a bit of the raw cookie dough.
The CCCCC (chocolate-chili chocolate chip cookies) were great as well, they spreaded less than the non-chocolate ones, so they've become densier almost like a fudgy brownie. I liked the hint of hotness from the chilli pepper, but here's a tip: Don't tell your friends you put salt and pepper in your cookies, they will look at you in a strange way (or if you're me, stranger than usual anyway).
CCCCC (for 2 huge cookies)
- 200 gr (3.5 oz) raw cookie dough
- 30 gr (1 oz) melted dark chocolate
- 1 tbsp cocoa powder
- 1/8 tsp chilli powder
Mix the raw dough with the rest of the ingredients and divide it in 2, shape 2 cookies, sprinkle lightly with sea salt and bake as in the recipe.
Now about the chocolate-chili ice-cream, I've experimented with raw chili peppers, dried chilis and chili powder. At the end I've used a combo of powder and dried and the ice-cream turned out just as I wanted.
But as I can't give the recipe I'm not going to be mean and show you a picture of it...
Or am I?...
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