36 Hour Chocolate Chip Cookies
I recently read this article in the NYT that said the famous bakeries in NYC let their cookie dough rest 36 hours before baking. I thought that was interesting and decided to try it. I used my favorite chocolate chip cookie recipe for the experiment. The recipe is adapted from Top Secret Recipes Mrs. Fields cookies.
I thought the flavor of the cookies was more intense – more gourmet cookie taste. They tasted good!
Chocolate Chip Cookies
1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1 1/2 cups packed brown sugar
2 eggs
1 Tbs vanilla
1/2 tsp almond extract
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 1/2 cups all-pourpose flour
3 cups chocoalte chips (1 1/2 12oz bags)
Preheat oven to 350. Cream butter, shortening and sugars. Add eggs one at a time, mixing well after each. Add vanilla and almond extract. In another bowl mix together salt, baking powder, baking soda and flour. Gradually add dry ingredients into the wet ingredients. Mix in chocolate chips. Let dough chill for up to 36 hours. Form into golf ball size balls and bake at 350 for 9-10 minutes – just until golden brown on edges.
