Vedeti voi, cand m-am apucat sa-mi iau domeniu si hosting si tot tacamul, m-am cam trezit in necunostinta de cauza cand vine vorba de partea practica si IT-ista a trebii. Ca atare, am aplelat la un baiat tare bun, Andrei, care s-a milostivit de mine si mi-a facut s-a ocupta de cele nevesare pentru ca Chat de Chocolat sa se intample.

Cum bani n-a vrut sa-mi ia in numele celor 4 ani de liceu de ros coatele pe banca impreuna, i-am promis ca-i fac Chocolate Chip Cookies. Dar nu de oricare, ci the BEST chocolate chip cookies ever. Asadar am purces la studiu amanuntit legat de care ar fi reteta perfectiunii si am gasit-o la Mazilique pe blog.

Ma rog, nu e chiar reteta ei, e reteta celor de la New York Times care se pare ca iau la fel de in serios un atac terorist, Constitutia Uniunii Europene sau reteta perfecta pentru CCC. Admirabil, zic eu. Asadar oamenii au trecut pe la cele mai bune patiserii/cofetarii din NY si au cules secret dupa secret, pentru a obtine in final perfectiunea in materie de prajiturele cu bucatele de ciocolata. Multumita de cercetarea lor si incurajata de rezultatele lui Mazilique (sau Mazilique-ai) si ale ator temerari in incercarea obtinerii CCC perfecte, m-am apucat de treaba. Rezultatul, 36 de ore mai tarziu, a fost pe masura, zic eu. Iar daca vreti sa va imbarcati in aceasta aventura, iata de ce aveti nevoie:

225 grame de faina pentru prajituri
245 grame de faina pentru paine
o lingurita si un praf de bicarbonat de sodiu
o lingurita si jumatete de praf de copt
o lingurita si jumatate de sare grunjoasa (neaparat, foarte important)
225 de grame de unt nesarat
285 de grame de zahar brun
250 de grame de zahar normal
2 oua mari
2 linguri de extract de vanilie
450 de grame de ciocolata

In primul rand sa stiti ca dubioasa combinatie faina de prajituri+faina de paine e f importanta asa ca incercati sa va procurati din ambele feluri. Eu am facut cumparaturile la Mega image si am luat faina Titan. Worked like a charm. Din ce am citit eu pe net, sunt unii care ua folosit faina alba si gata, dar cred totusi ca e important sa avem din amandoua felurile. La capitolul extract de vanilie, n-am avut noroc. Am cautat pe unde am putut si n-am gasit. Asadar am inlocuit cu 2 fiole de esenta de vanilie de la Dr. Oetker si a fost totul ok. Sunt sigura inca ca extractul le-ar fi dat si mai multa aroma. Cand o sa ma mut la casuta mea (little time to go!) o sa-mi fac extract de vanilie homemade. Pana atunci insa, m-am multumit cu ce-am gasit.

Booooon, asa m-am apucat eu de treaba:

1) am amestecat intr-un bol faina, bicarbonatul, praful de copt, sarea si le-am invartit cu o furculita in loc sa le cern. Le-am pus deoparte.

2) am batut bine untul moale cu zaharul, vreo 5 minute pana a devenit…cum sa spun eu…fluffy (nota: eu am cumparat zahar cubic brun ca n-am gasit altfel si m-am distrat apoi vreo 10 minute sa-l zdrobesc cu blenderul de mana. Sfat: don’t try this at home decat daca aveti ceva procesor de papa sau o rasnita mai mare sau blender normal). Am adaugat cate un ou, pe rand, si am batut bine dupa fiecare aditie. Atentie, folositi mixerul electric daca vreti sa va mai simtiti mainile dupa experienta asta.

3) am redus viteza mixerului si am adaugat ingredientele uscate. Cum imi tot sarea faina din castron, am pus mixerul deoparte si m-am apucat de amestecat voiniceste cu mana, pana s-a incorportat toata treaba uscata in cea umeda. Am purcas la taiat ciocolata bucati.

4) la taiatul ciocolatei am avut ceva de furca, dat fiind ca la noi nu se gasesc chocolate chips de niciun fel. Nu. Nicaieri. Asa ca am cumparat ciocolata de la Mega Image Del Haze si am taiat-o pana m-am umplut de ciocolata din cap pana in picioare. Charming. Oricum, la mine au iesit mai mult chunks decat chips pentru ca n-am avut rea multa rabdare, dar nu am primit nicio plangere in sensul asta.

5) am incorporat (tot cu mana) ciocolata in aluatul sus amintit, l-am ambalat bine in folie de plastic si l-am lasat sa se “odihneasca” 36 (ok, vreo 32) de ore in firgider.

6) la momentul adevarului am incalzit cuptorul la 180-200 grade C, am extras din frigider ceea ce era acum un mic monstru tare si greu, l-am taiat cu cutitul si facut bilute cam cat mingiile de golf (in reteta zice de facut bile cu chestia aia de inghetata, dar eu n-am avut asa ceva) si l-am pus in tava pe hartie de copt. Intr-o tava mi-au incaput cam 6 bile, la distante mari intre ele pentru ca se intind o gramada.

7) am bagat in cuptor, am stat vreo 18 minute si am scos minunile: mari cat palma, moi inca (nu va lasati pacaliti, se intaresc imediat ce se racoresc) si mirosind a ciocolata. Iata ce-a iesit:

Andrei (si toti cei care s-au mai infruptat din ele) au zis ca-s tare bune. Eu as adauga ca sunt si foarte satioase, drept pentru care data viitoare le voi face mai mici. In plus, cred ca voi modela aluatul de cand e moale in bilute si le voi pune la frigider ca atare. Am auzit ca se pot si congela si pune direct apoi la cuptor when needed, cu doar o mica crestere a timpului de baking. Am incercat, ca in reteta originala, sa pun cateva graunte de sare de mare pe fiecare cookie inainte de a le baga la cuptor. La prima tava am uitat, asa ca am avut termen de comparatie. Eu n-am sesizat mare diferenta 🙂 . Ce e special la ele este faptul ca sunt crocante la exterior si ooey-gooey la interior, cu o aroma de caramel, vanilie si ciocolata… yummy. Ceva bataie de cap este, dar rezultatul e spectaculos. Nu prea merita insa sa va complicati cu toata treaba daca nu aveti prieteni sa vina sau mai stiu eu, pentru ca ies cam 24-30 de cookies mari. Adica vreo 4-5 tavi. Nu mai zic cate ies daca le faceti mai mici 😉 .

Dig in!

Edit: Imi pare rau ca a durat atata sa postez asta, dar ieri cand am apasat “Publish”, mi-a picat netul, pana acum. Eh, delectati-va acum 😉

I decided to make chocolate chip cookies some time ago, when my friend Andrew was so kind to help me with the website and not accept any money for it. So I figured cookies would be the way to go 🙂 . I started the quest for the perfect CCC, and found that others were ahead of me: The New York Times had already searched the best bakeries in town and gathered up all the secrets for the perfect cookies. All I had to do then, was follow the recipe. I will post it here directly, but with a few hints of my own 😉

Chocolate Chip Cookies
2 cups minus 2 tablespoons (8 1/2 ounces = 225 grams) cake flour
1 2/3 cups (8 1/2 ounces = 245 grams) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups = 225 grams) unsalted butter
1 1/4 cups (10 ounces = 285 grams) light brown sugar
1 cup plus 2 tablespoons (8 ounces = 250 grams) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds = 450 grams bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside. I didn’t sift them just mixed them nicely with a fork.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. I didn’t have any vanilla extract (couldn’t find it anywhere) and used the best vanilla essence I could find. Cookies were still awesome. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. I didn’t have chocolate whatever feves or disks so I chopped some bittersweet chocolate. Except the fact that I managed to cover myself in chocolate and got chunks instead of chips, nobody complained. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees Fahrenheit (180 degrees C). Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up (puh-lease!); it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Don’t be fooled by the fact that they still seem too soft to be ready. The ARE ready. I only baked them 18 minutes and they turned up awesome. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin. Amen to that!

Yield: 1 1/2 dozen 5-inch cookies (I got about 2 dozen 4 inch cookies). I am planning to make them smaller next time, so I must be ready for like 40 2 inch cookies. Be sure to put them on the baking sheet really far apart as they spread. A lot.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods. Disks like that are not found in Romania. Regular bittersweet chocolate (40% cocoa) worked like a charm.

All in all, it’s a bit of work to do, but the results are quite spectaculat. Warm, toffee flavoured cookies with crunchy outside and ooey-goeey inside. Scrumptious, I say. Lookey here how they turned out 😉

Later edit: I’m sorry it took me so long to post this, yesterday when I was about to press “Publish”, my internet failed. However, enjoy it now!

The Chocolate Chip Cookie Saga (II)