Recipe adapted from NYT Cooking – New York Times
2 cups minus 2 tbsp cake flour
1 2/3 cups bread flour
1 1/4 tsp baking soda
1 1/2 tsp salt
280g unsalted butter
1 1/4 cups brown sugar
1 cup + 2 tbsp sugar
2 tsp vanilla extract
570g chocolate chips
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- 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. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate 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 180 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Using an ice cream scoop, scoop mounds of dough onto baking sheet. Bake until golden brown but still soft, 13 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies to 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.
Makes 27 cookies
Recipe adapted from Amandeleine
100g dark chocolate
2 large eggs, separated into yolks and whites
100g dark chocolate, chopped
100g heavy cream
Prep muffin tins with paper liners.
Preheat oven to 160 degrees C.
Chop chocolate into small pieces for easier melting and place in a heatproof bowl.
Add butter and melt over a pot of simmering water, making sure the bowl does not touch the surface of water.
Remove from heat when chocolate is completely melted and smooth.
Whisk in sugar until combined.
Add egg yolks, one at a time, whisking constantly.
In a medium bowl, beat egg whites on high with an electric mixer for several minutes until stiff peaks form.
Gently fold egg whites into chocolate mixture until combined.
Divide batter evenly among prepared muffin tins, filling each cup approximately 3/4 full.
Bake for 25 minutes, until cakes appear set in the middle and are no longer shiny.
Cakes will rise in the oven and fall drastically when removed. This is normal.
Let cool completely in tin.
In a medium saucepan, heat the cream just to a boil.
In a medium bowl, pour the boiling cream over the chopped chocolate and let sit for one minute.
Whisk until all chocolate is melted.
Pour heaping tablespoons evenly over each cupcake.
Decorate further if desired with sprinkles, nonpareils, etc! )
Store in the refrigerator.
Makes 8 cupcakes.
Will SHE make it again?