尋尋覓覓 - 碎朱古力曲奇食譜

碎朱古力曲奇是一個奧秘, 你永遠無法滿足於一個食譜
人人都說自己的碎朱古力曲奇是世上最好
但當你嘗試過後, 總覺得有更好的等待發掘

至今已試過十多二十個食譜
仍未找到傾心的一個(乾脆買Mrs Fields, 更好吃!)
今次採用的New York Times食譜, 在外國餅界中大受推崇
每次派對, 教會聚會我都說要焗這曲奇
偏偏每次都沒有耐性預早預備

食譜特別之處在於分別要用上高粉及低粉
並必須要預先搓餅糰, 放入雪櫃攤二十四小時以上, 令多餘的水份蒸發及將味道合一

材料:
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoon sea salt
2 1/2 sticks unsalted butter, softened
1 1/4 cups brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 2/3 cup chocolate chips

做法:
To make dough:
In a large mixing bowl, sift together flours, baking soda, baking powder and salt
Using an electric mixer, cream together butter and sugar. Mix for about five minutes to ensure a light and creamy texture. Add eggs one at a time, mixing well after each addition. Pour in vanilla and mix well.
Add flour mixture to butter mixture and stir until combined, avoiding over-mixing. Add chocolate chips. Place plastic wrap over dough and refrigerate for at least 24 hours and up to 72 hours

Baking instructions:
Preheat oven to 175 degrees. Place dough by rounded tablespoons onto a cookie sheet. Top with a few flakes of sea salt. Bake for approximately 11 to 13 minutes, or until light golden brown. Remove from oven and let cookies cool on baking sheet for 10 minutes. Transfer to a cooling rack and allow cookies to cool completely

為婚禮一共焗了二百多塊, 它們的質感較脆口
深受大人小朋友歡迎, 一吃再吃
不過我喜歡的是淋身質地, 還是要繼續尋覓

食譜來源: http://www.cheaprecipeblog.com/2012/08/the-new-york-times-chocolate-chip-cookie-recipe/