Thursday, August 9, 2012


After coming home from my two week adventure in Europe, I found myself craving some french pastries. Pierre Herme definitely changed me. Well, he changed the way I view baked goods, at least. My oh my were his pastries divine. I can still taste the creamy and rich Infiniment Vanille Tart. My mouth waters just thinking about it. But I know that I do not have the skills to attempt to recreate such a masterpiece, so I settled for something that was easier but equally as delicious-Éclairs!  

Regretfully, I did not have an opportunity to try an eclair in Paris. I wish that I had been able to taste an eclair from Fauchon. They have a wide selection of beautifully decorated and delicious looking eclairs. They come in all different colors, sizes, and shapes. Basically eclairs in Paris are equivalent to cupcakes in America. They're the latest craze...and I can see why. 

The most basic eclair consists of a light Pâte à choux base, a sweet and luscious pastry cream filling, and a rich dark chocolate glaze. They require a few different components but they are all fairly simple to make. I'd say the most difficult part is making the perfect pate a choux, which consists of only 4 simple ingredients- butter, water, flour, and eggs. The difficult part is making sure enough moisture is employed to create the most steam and the puffiest/hollowest pastry. It is crucial that the finished product results in a light pastry with a hollow center. 

The recipe I used comes from Raiza of Dulce Delight. I love watching all her videos and following her blog. She really knows what she's doing and is really knowledgeable about baking. Her recipes are very straightforward and simple if you follow her directions. Her recipe uses a Cream Légère. It's simply a pastry cream with whipped cream folded in to make an extremely light and airy filling. I found that it was better to make the cream the night before and leave it in the fridge to chill overnight.

adapted from Dulce Delight 
makes approx 15 3-inch eclairs 

Pâte à choux
250g water
110g butter, cubed
pinch of salt and sugar
140g all purpose flour
3 to 5 eggs, depending on the dough's consistency (I used 4 eggs)
egg wash:
1 egg
2 tbs milk

Preheat oven to 400°F. Line a baking tray with parchment paper. Set aside

In a medium saucepan add the water, butter, salt, and sugar and allow the mixture to come to a simmer. 

Once the mixture has come to a simmer, turn off the heat and add the flour. Stir and once the flour is combined, turn the heat back on. Cook the flour mixture for about 2-3 minutes or until a slight film forms on the side of the pan.

Transfer the dough into a bowl of a mixer fitted with the paddle attachment. Mix the dough on medium speed for 3 minutes to allow it to cool down. Then add the eggs one by one. (Be careful not to add too many eggs. The dough should be able to fall back into the bowl in a ribbon.)

Fill a pastry bag with the dough and pipe the eclairs (I used an Ateco#808 tip). Beat the egg and the milk in a small bowl and brush the mixture over each eclair. Bake the pâte à choux for 35-40 minutes or until they are golden brown. After the 40 minutes, turn off the oven, and keep the oven door open using a wooden spoon. Let the eclair shells sit in the oven for another 15-20 minutes.

Cream Légère
makes enough to fill approx 15 eclairs
500g milk
1/2 vanilla bean, split lengthwise and scraped or 1 tsp vanilla extract
4 egg yolks
75g sugar
2 tbsp flour
2 tbsp cornstarch
100 ml cold heavy cream
In a medium saucepan, bring the milk and vanilla to a simmer. Cover and let sit for 10 minutes. 

Meanwhile, in a medium bowl, beat the egg yolks and sugar until the mixture becomes light and fluffy. Add the flour and cornstarch. 

Pour some of the hot milk mixture over the egg mixture and stir. This step is called tempering. Pour the egg mixture back into the saucepan and cook everything until the mixture has thickened, about 3-4 minutes. 

Transfer the cream into a small bowl. Cover the cream with plastic wrap directly on top so a skin does not form. Chill the mixture for 4 hours or preferably overnight.

Right before you're ready to use the pastry cream, beat the heavy cream until stiff peaks are formed. Fold in half the whipped cream into the pastry to lighten the cream. Once incorporated fold in the remaining whipped cream. 

Chocolate glaze
60g bittersweet chocolate
2 tbsp heavy cream
1 tbsp honey
2 tbsp hot water
Microwave the chocolate and heavy cream for about 1 minute, or until melted. Incorporate the honey and water. Stir until fully combined.

Using a small pastry tip, poke two wholes under each eclair shell. Starting on one end fill the eclair shell until cream comes out the other hole. Then dip the eclair into the chocolate glaze. Let sit for 15 minutes until set. Serve immediately.

Happy Baking!

Wednesday, July 25, 2012

Classic Butter Cupcakes with whipped vanilla frosting

I love cupcakes. I love making them, eating them, even just looking at them. They're delightful and delicious. So when my brother asked me to make his bosses some baked goods in return for giving me free perfume, I knew that I had to make cupcakes. I scouted for hours for the perfect recipe. At first I thought I'd make devil's food cupcakes with swiss meringue buttercream. However, as I started searching through recipes, that idea slowly disintegrated. Chocolate cupcakes just didn't seem as appealing for some reason. I think that was mostly because of my decorations. I envisioned the cupcakes topped with my fondant decorations and decided that the dark brown wouldn't compliment my pastel flowers or royal blue "University of Michigan" buttons.

My first instinct was to go onto Tastespotting; my newest obsession. But as I scrolled through the endless submissions, I couldn't seem to find a cupcake that caught my eye. Then I thought of Rosie from Sweetapolita. She's a baking wizard. I absolutely adore all her recipes and pictures. Plus, her two daughters are absolutely adorable. Rosie's obsession, I think, is vanilla cake. She has over 10 different recipes for vanilla cake, each with their own unique taste and techniques. In the end I decided to combine her classic butter cake with her whipped vanilla bean frosting. I also added my own caramel swiss meringue buttercream filling, but I won't be posting a recipe for that since I just combined some left over caramel with some left over SMB. 

Shall we move onto the recipe?

I think we shall. 

Classic Butter Cupcakes with Whipped Vanilla Frosting 
adapted from Sweetapolita
makes 28 cupcakes 

Classic Butter Cake
4 large eggs (separated), at room temperature
3 1/2 cups sifted cake flour (I used half cake flour and half AP flour)
4 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar, divided
2 teaspoons pure vanilla extract
1 cup milk, at room temperature
1/4 teaspoon cream of tartar

Preheat oven to 350°F. Line 2 muffin tins with cupcake liners. Set aside

While eggs are still cold, separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
In a separate bowl, sift the flour, baking powder, and salt.

In the bowl of an electric mixer, beat the butter until soft, about 1-2 minutes. Add 1 1/2 cups of the sugar and beat until light and fluffy, about 3 minutes. Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla and beat until combined. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, starting and ending with the flour mixture.

In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy.  Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over-mix the batter or it will deflate.

Fill each prepared muffin cup 3/4 full. Bake, rotating the pans halfway through, until the tops are just firm to the touch and a tester inserted in the center of a cupcake comes out clean, about 20-25 minutes. Let the cupcakes cool completely before frosting, about 1 hour. 

Whipped vanilla frosting
makes enough to frost 28 cupcakes

3 sticks unsalted butter, softened
3 cups powdered sugar
3 tablespoons milk
1 vanilla bean, scraped
1 teaspoon pure vanilla extract
pinch of salt (optional)

In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed, until very pale and creamy Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

*I used an Ateco #808 tip to pipe the frosting

You can top each cupcakes with some sprinkles, or jimmies, if you want for an added flare. I think they added a nice touch to an otherwise bland looking cupcake. These cupcake are perfectly moist and delicious. The frosting is extremely light and fluffing due to the long periods of creaming and whipping. 

I hope you like these cupcakes if you do try to make them and as always....

Happy Baking!

Friday, July 20, 2012

My obsession and Oreo Cupcakes

I have an obsession. It's pretty bad really. I'm obsessed with baking. If my parents let me, I'd probably bake every single day. There's just something satisfying about baking and knowing that what I bake is tasty. Sometimes I feel empty inside if I have the urge to bake and I don't end up baking. This must sound silly but it's true. A few days ago that urge came back and I didn't ignore it this time...well that and the fact that there was a pack of left over oreos just sitting on my counter for a month. It was bothering me. I knew I had to use it because I didn't ever feel like just eating oreos. I never really like just eating oreos...I think it's the cream inside. What is it made out of anyway? It's so sweet and, well, gross. I've always been the kind of person to take the cream out and just eat the cookie portion of the oreo. Is that strange?

Anyway, instead of eating the oreos, I decided to make oreo cupcakes. I planned on making these cupcakes for a while now, but I tried my hardest to resist the urge to bake. Why? That's because every time I bake in the summer my dad gets mad at me for "making the house too hot." The funny thing is that he never complains when he finally gets a taste of what I baked.

These oreo cupcakes are really easy to make. They don't even require a stand mixer. You can just use an old-school whisk. The chocolate cake recipe I used came from The Butch Bakery Cookbook by David Arrick. It's a lovely book. The recipes are extremely easy to follow and the end results are to die for. All the cupcake recipes I've tried were moist and just sweet enough. I highly recommend you buy this book and try some of the recipes. The buttercream recipe also came from this book but I changed it up a little to suit this cupcake. I hope you give this recipe a try. 

Oreo Cupcakes
adapted from The Butch Bakery Cookbook
makes approx 16 cupcakes

3/4 cup water
1/2 cup unsweetened cocoa powder, sifted
1/4 cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon espresso powder (this isn't necessary, but it brings out the chocolate)
1 cup plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup vegetable oil
3 tablespoons Kahlua or other coffee-flavored liqueur (optional)
1 1/2 teaspoons vanilla extract  
16 oreos halves, with cream filling still attached 

Preheat the oven to 350°F. Line 2 muffin tins with cupcake liners. Twist Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.

In a small saucepan, bring the water to a boil and remove from the heat. Stir in the cocoa powder, chocolate chips, and espresso powder, and stir until smooth. Set aside to cool, about 20 minutes.

In a medium-size mixing bowl, sift the flour, sugar, baking soda, baking powder, and salt. Whisk to combine. Add the eggs, oil, Kahlua (optional), vanilla, and the chocolate/espresso mixture to the bowl, whisking just until all of the ingredients are completely incorporated. 

Fill each prepared muffin cup 3/4 full. Bake, rotating the pans halfway through, until the tops are just firm to the touch and a tester inserted in the center of a cupcake comes out clean, about 20 minutes. Let the cupcakes cool completely before frosting, about 1 hour.  

Oreo buttercream
makes enough to top 16 cupcakes

1 stick unsalted butter, softened
3 cups confectioners' sugar, sifted
3 tablespoons milk
1/4 teaspoon vanilla extract 
l6 oreo halves, left over from the batter, finely crushed

Using an electric mixer on medium-high speed, beat the butter until light and fluffy, about 1 minute. Add the confectioners' sugar, milk, vanilla, and finely crushed oreos. Beat until smooth, creamy, and fluffy, about 2-3 minutes. 

8 oreo cookies, split in half

Fill a piping bag fitted with a tip (I used an Ateco 808) and top each cupcake with buttercream. Then top each cupcake with an oreo half.

Congratulations! You have now successfully made delicious oreo cupcakes. There's just one question left to ask yourself-to share or not to share? The decision is yours. 

Happy Baking!  

Thursday, July 12, 2012

S'mores Ice Cream Sandwiches

I've been chasing this forever. I've been trying to get one of my posts published onto TasteSpotting for the longest time. So many failures and I'm really hoping that this post can make it onto it's newest *Feature*. What is the *Feature* you may ask? TasteSpotting is partnering up with Edy's Ice Cream for a celebration...after all, July is national ice cream month! As soon as I found out about this, I tried my best to come up with an interesting ice cream dish that I could post onto my blog and the website.

Here's my newest concoction.

S'mores Ice Cream Sandwiches. This recipe consists of chewy graham cookies, melted chocolate, and toasted marshmallow ice cream.

It took me two tries to make the ice cream. The first try was a complete disaster that left me very frustrated. I don't know what happened but the eggs curdled and everything just separated from each other. I threw the mixture into the sink and just stood their in anger and disappointment. After I gathered myself together, I decided to not give up and give the ice cream another try. The second try was a complete success!

The cookie resembles a snickerdoodle. In fact, I think it's basically a snickerdoodle. Who cares what it's called though. It's absolutely delicious nonetheless. As for the ice cream, you can definitely taste the toasted marshmallow. It has a nice spongy and fluffy texture due to the marshmallows. I substituted the vanilla bean for vanilla bean paste. There was a lot of vanilla flavor in the ice cream which I love. You can even see all the specks from the vanilla bean.

I highly recommend making the ice cream a day or two earlier. I made everything in one day and it took a long time for the ice cream to harden completely. I was in a big rush. Thankfully everything turned out just fine. These ice cream sandwiches even look like they could be sold in a shop.

Now...time for the main event. The recipe!

S'mores Ice Cream Sandwiches
makes approx 14 sandwiches

Chewy Graham Cookies
adapted from mykitchenaddiction
makes 28 1-ounce cookies

3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup honey
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 1/2 cups all purpose flour

1/4 cup granulated sugar
1/4 teaspoon ground cinnamon

Preheat the oven to 375°F. Line a baking sheet with parchment paper, and set aside. 

Combine the ingredients for the topping in a small bowl and set aside.  

For the cookie dough, cream together the butter, sugar, brown sugar, honey, baking powder, cinnamon, vanilla, baking soda, and salt.  Add the egg and beat until incorporated into the creamed mixture. Stir in the flour.

Form the dough into 1-ounce portions, roll them into balls, and dip them in the topping mixture.  Place each one on the prepared cookie sheet. Bake for 9-10 minutes, until the cookie is just set and golden brown.

Allow the cookies to cool. Once they are cooled, spread about 1 teaspoon of melted chocolate onto the bottom of each cookie and let the chocolate solidify. Set aside until ready to use.

Toasted Marshmallow Ice Cream
makes approx 1 quart

10 oz bag marshmallows
1 vanilla bean (I used 2 teaspoons of vanilla bean paste)
2 cups milk (I used 1%)
5 large egg yolks
scant 1/2 cup sugar
pinch salt
1 cup heavy cream
1 teaspoon vanilla  

Spread the marshmallows in a single layer on a parchment-lined baking sheet. Toast the marshmallows with a kitchen torch, flipping them to toast all sides (be careful when flipping, they'll be hot). If you don't have a torch, you could probably also toast the marshmallows using the flame on a gas stove or under the broiler in your oven. If you use the broiler, keep a close eye on the marshmallows. Set the marshmallows aside.

Use a small paring knife to split the vanilla bean down the middle. Scrape the bean with the back of the knife to remove the seeds. Add the seeds and the vanilla bean to a medium saucepan along with the milk. Set over medium heat and bring the mixture to a simmer.

Meanwhile, whisk the egg yolks, sugar, and salt in a heatproof bowl. Slowly add the warm milk mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into a heatproof bowl.

Let the mixture cool for a few minutes (you can stir it vigorously to cool it faster). Add the toasted marshmallows to your blender, and once it's cooled slightly, add the custard to the blender too (my blender was almost filled to the top, but it worked out fine - you could do it in batches if you'd rather). Blend until the marshmallows are completely broken down and the mixture is smooth. Add the heavy cream and vanilla to the blender and blend to combine.

Transfer the mixture to a bowl, cover with plastic wrap and refrigerate until thoroughly chilled (overnight is best). Before churning, whisk the mixture vigorously until the custard is smooth and has a pourable consistency (it might be slightly spongy when you first pull it from the fridge). Freeze in your ice cream maker according to the manufacturer's instructions. Transfer to airtight container and freeze until firm, at least 2 hours.

Take two of the chocolate-dipped graham cookies and sandwich a heaping 1/4 cup of the toasted marshmallow ice cream. Enjoy!

It takes a lot of time to make this recipe but that's mainly because of the freezing time for the ice cream.  It's very much worth the time and effort because this tasted a lot like a delicious s'mores sandwich you'd make over the campfire. I highly recommend you make this and share it with your friends and family....or don't :)

Until next time....Happy Baking!

Wednesday, June 13, 2012

Samoas Cupcakes

I can guarantee that I'm not the only one who secretly loves Girl Scout cookies. My favorite?...Samoas! I love the wonderfully rich vanilla cookie and the chewy chocolate coconut coating. I think what really makes it is the chocolate coating and drizzle. It just ties everything together and makes the cookie oh-so delicious.

There are a lot of bloggers who have already made their cupcake version of the popular cookie. At first I wanted to make the recipe from Top with cinnamon. Izy is only 16, but her food looks so sophisticated and delicious. However, after thinking for quite some time, I decided to make my very own original recipe. I was building on recipes. I used Magnolia bakery's vanilla cupcake, chocolate ganache, and Rosie's caramel swiss meringue buttercream from Sweetapolita. You should check out both blogs. They're absolutely wonderful. 

These cupcake took some time, but mostly because of cooling time. There are a lot of different parts to the recipe, but overall it's not a difficult cupcake to make. It consists of: vanilla cake, whipped chocolate ganache filling, chocolate ganache coating, toasted coconut rim, and caramel buttercream.

Samoas Cupcakes
makes 24 cupcakes


1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. 

chocolate ganache:
adapted from Sweetapolita
4 oz milk chocolate
4 oz dark chocolate (I used 60% cacao) 
1 cup heavy cream
In a heavy saucepan, heat the cream until it's gently simmering. Once it's simmering, pour it over the chocolate. Set aside until room temperature and thickened. 

caramel buttercream:
1 cup sugar
1/4 cup water
1/4 cup  heavy cream
1 1/2 cups unsalted butter, at room temperature
4 large egg whites
1 teaspoon pure vanilla extract
Place 1/2 cup + 2 tablespoons of the sugar and the water in a medium saucepan to a boil over medium heat. Brush down the sides of the pot with a dampened pastry brush to prevent sugar crystals from forming. Stop stirring and cook until caramel is dark amber, gently swirling from time to time. Remove from heat, and slowly add cream, whisking by hand until smooth. It will be splatter, so be careful. Whisk in sea salt and vanilla. (I left out these two ingredients) Let cool.

Place butter in an electric mixer fitted with the paddle attachment and beat on medium speed, until pale and fluffy, about 3-5 minutes. Transfer to a large bowl and set aside.

Wipe the bowl of an electric mixer clean with lemon juice, and place egg whites and remaining sugar into bowl over a pot of simmering water (not boiling–you don’t want to cook the eggs). Whisk occasionally and gently until sugar dissolves and mixture registers 160° on a candy thermometer.

Remove the bowl from heat, and place back onto the mixer fitted with the whisk attachment. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form (about 5-6 minutes). Once the bottom of the bowl is neutral and no longer warm to the touch, reduce speed to medium-low, and add beaten butter, one cup at a time, whisking well after each addition.

Switch to paddle attachment. With mixer on low speed, add cooled caramel, and beat until smooth (about 3-5 minutes).

Toasted Coconut:
Spread 1 cup of shredded coconut in a thin layer on a baking sheet. Bake at 300F for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly.

Using a small paring knife, or cupcake corer, core out the middle of the cupcake and either discard or eat. Fill the core with 1/2 of the ganache. (I took the amount and chilled it, then whipped it slightly.) Dip the cupcake into the remaining ganache. Rim the cupcake with toasted coconut. Let the ganache set for about 25 minutes. Once the ganache is set, top the cupcake with the caramel swiss meringue buttercream. (I used an Ateco #827 tip.)

These cupcakes are definitely bake-sale worthy. I think you could even fool people into thinking you bought them from a bakery. I really hope you do try this recipe. You'll absolutely love it! 

Happy Baking! 

Tuesday, June 12, 2012

Ultimate Chocolate Chip Cookies

For the longest time, I've been searching for the ultimate chocolate chip cookie recipe. I've tried countless recipes, each better than the last. For a while now I've declared Deb's recipe from Smitten Kitchen the best chocolate chip cookie ever. Well I'm sad and happy to say that I've found a new recipe that is by far the greatest chocolate chip cookie I've ever had and made. Where did I find this recipe, you may ask? I found it from the most boring place you could look for.....the New York Times. Me being your average teenager, I find the newspaper to be extremely boring, especially the NYT. Never would I have expected to find such a fantastic recipe from a newspaper.

What makes these cookies so special is that they require both cake flour and bread flour. They're two ingredients that most people don't have in their pantry. Luckily I did have KAF bread flour hiding in my pantry. As for the cake flour, it was nowhere to be found. However, you can easily substitute cake flour with AP flour and cornstarch*. I bet you could just use AP flour but I don't think the cookies would have the same texture or shape. They just wouldn't be as delicious.

I decided to put on a little experiment. I wanted to see how the cookies were different after different intervals of chilling the dough. According to the recipe, this dough can be chilled for up to 72 hours. I baked off my cookies after 1 hour, 24 hours, and 48 hours.

I baked this cookie after chilling the dough for only 1 hour. It tasted delicious, but wasn't amazing. It was just missing something.

I baked this cookie after 24 hours. The texture was chewier than the 1 hour-chilled cookie. There was also a much richer flavor, but it still seemed like it was missing something.

This cookie was the winner. It had a wonderful crisp exterior and delectable chewy interior. It had the best color and the texture was out of this world. Chilling for 48 hours is definitely the secret to this recipe. 

You can just see the difference in the three cookies. The 48 hour-chilled cookie is much darker and the edges are more defined. It was just so much more delicious. I weighed out all these cookies and baked them for the same amount of time. They were all 5.2 ounces. I made all the other cookies 3 ounces. I even packaged some of them for my teachers for the last day of school. 

Here's the recipe!

New York Times Chocolate Chip Cookies
makes 18 very large cookies or 31 smaller cookies

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 coarse salt (I used sea salt)
1 1/4 cups unsalted butter (2 1/2 sticks)
1 1/4 cups (10 ounces) packed light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated white sugar
2 large eggs
2 teaspoons vanilla extract
20 ounces bittersweet chocolate chips (I used semi-sweet)
extra chocolate chips, optional
sea salt (optional)


Sift together the dry ingredients (flour through salt). I just scraped mine through a fine strainer/sieve since my sifter isn't all that great. Set aside.

Use an electric mixer to combine the butter and sugars- mixing until the mixture is very light, about 5 minutes. Mix in the eggs, one at a time. Add the vanilla. Reduce the speed to low, add the dry ingredients and, mix just until the dry ingredients are incorporated. Stir in the chocolate chips. Place the dough in an airtight container and refrigerate a minimum of 24 to 36 hours before baking (and up to 72 hours).

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat mats. For 5-inch cookies, scoop six 3.25 ounce mounds of dough- giant golf ball-sized (I rolled mine into balls) onto a baking sheet, spacing them evenly apart. Don't try to fit more on the sheet or you'll end up with cookies baking into each other. Dot some extra chocolate chips on top, if desired. Sprinkle each ball of dough with a small pinch of sea salt, if desired.

Bake until the edges are golden brown and the center is lighter and soft, 18 to 20 minutes. Let the cookies cool on the baking sheet for about 15 minutes, then transfer the cookies to a rack and let them cool completely. Repeat with the remaining cookie dough.

I really do hope you try making these cookies. The recipe itself is extremely simple. The only "tough part" about this recipe is the waiting period. As I always say, the wait is well worth it. These cookies are fantastic! I highly recommend you try making these cookies. You won't regret it.

Happy Baking!

*For every 1 cup of AP flour, take out 2 tablespoons and replace those 2 tablespoons with 2 tablespoons of cornstarch.