Directions: |
Directions: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 without breaking them. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop 3½ -ounce mounds of dough (the size of generous golf balls) onto baking sheet. Sprinkle lightly with sea salt. Cover with plastic wrap 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 350º. 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. |
Personal
Notes: |
Personal
Notes: A friend introduced these cookies to me as the best cookies ever. I tried them with skepticism, but was proven wrong. It is an amazing recipe. This comes from the New York Times website.
It is best to measure your ingredients with a digital scale, they will turn out every time. These make giant cookies. I have tested this recipe at many different intervals of aging the dough (12, 24, 36, 48, & 72 hrs). The consensus was 72 hours was the best, however the difference isn't significant.
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This recipe for Chocolate Chip Cookies - New York Times is from