Lavender-Cashew Chocolate Chip Cookies

2 Sep

I realize that I am the one who named these cookies to begin with, but I’d like to rename them “Big Fuss Cookies.” They were a big pain in my well-cushioned rear end, let me tell you! Allow me to explain:

There have been many a blog folk making a fuss about the chocolate chip cookie recipe of Jacques Torres, a famous pastry chef. Several claimed it was the best they’ve ever had. I for one, only have eyes (or stomach in this case?) for chocolate chip cookies. SO, when someone claims to have come up with the BEST chocolate chip cookie recipe, there is nothing I can do; the recipe has to be made. No ifs, ands or buts.

The recipe was sooo not the kind of recipe I like to follow. For someone who likes to bake, I sure hate to do things the careful way, like remember to leave butter out at room temperature every time I want to bake something, or leveling the flour when you measure. For this recipe I had to do crazy things, like sift flour, and chill the dough! For 36 hours! You heard me….36.

I followed the recipe exactly. Except for adding in the cashews and lavendar chocolate. Take that Jacques…

I wrapped up the dough and put it in the fridge.

And I waited.

And waited.

And….waited.

After having told everyone about these cookies in my fridge and getting everyone excited about the final result, it was finally time. “Alright Jacques Torres”, I said, “this had better be the best damn cookie I’ve EVER had.”

The result?

Meh.

It was a delicious cookie, let me tell you.

Best I’ve had?

No.

So why, pray tell, would someone like you want to make cookies like these?

Because! They’re yummy and they’re chocolate chip cookies.

Are you new here? Sheesh.

Make em, dunk em’ in a glass of milk. Crispy edged and soft and chewy on the inside, they are indeed a treat. The cashews are pretty darned tasty as well. Can’t find lavender chocolate? Use regular, it’ll probably taste better anyway. Focus more on the miracle of the chocolate chip cookie.

Oh, and sprinkle sea salt on them before you bake. Trust….

Jacques Torres’ Chocolate Chip Cookies (word for word from Bon Appetit)

 2 cups minus 2 tablespoons (8 1/2 oz) cake flour

1 2/3 cups (8 1/2 oz) bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp coarse salt

1 1/4 cups unsalted butter, room temperature

1 1/4 cups (10 oz) light brown sugar

1 cup plus 2 tbsp (8 oz) granulated sugar

2 large eggs

2 tsp vanilla extract

1 1/4 pounds chopped bittersweet chocolate, at least 60 percent cacao content

1 cup chopped, toasted cashews

Sea salt.

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

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. 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. 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.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-oz mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; 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. 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.

Yield: 1 1/2 dozen 5-inch cookies.

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One Response to “Lavender-Cashew Chocolate Chip Cookies”

  1. Maurice Ibgui September 2, 2011 at 11:01 am #

    amazing, nothing quite like chocolate chip cookies :)

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