I came across this recipe in my blogger friend Magpie's blog. There is a big fan of chocolate chip cookies in our house, my daughter ; and her dad loves brownies ; and as for me anything sweet and chocolaty is fine with me any day. So I thought that this was something I can make that would please all three of us. I am not too sure if this cookies would bring world peace, as at least in our house it almost lead to a third world-war: fighting over who gets to eat the last cookie...:). It tastes awesome fresh out of oven or you can reheat it in the microwave and have it while the chocolate chips are still a little molten.
Recipe source: From Dorie Greenspan's Paris Sweets, via Magpies Recipes
Makes about 36 cookies
1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons or 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) (packed) light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces (150 grams) bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
In a medium bowl sift the flour, cocoa and baking soda together. Beat the butter until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. Add in the flour, cocoa and baking soda mixture and mix it all well together. Mix it just until the flour disappears into the dough (don't over-mix even if the dough looks a little crumbly). Add the chocolate chips and mix gently. (Overworking the dough can make the cookies tough).
Put the dough on the work surface and divide it into two equal logs 1 1/2 inches in diameter. Wrap the logs in plastic wraps or wax paper and refrigerate them for at least 3 hours. The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you have frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.
When ready to bake, slice the logs into rounds about 1/2 inch thick. Bake these in the oven preheated to 325°F for 12 minutes. After 12 minutes they won't look firm or done. Yet take them off the oven and let them cool on a cooling rack and it will be just right.