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New York Times Chocolate Chip Cookies Recipe

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This recipe for New York Times Chocolate Chip Cookies is from Woodsies Hilltop Cookbook 2015, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used sea salt)
1 1/4 cups unsalted butter (2 1/2 sticks)
1 1/4 cups (10 ounces) packed light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated white sugar
2 large eggs
2 teaspoons vanilla extract
20 ounces bittersweet chocolate chips (I used semi-sweet)
extra chocolate chips, optional
sea salt (optional
Directions:
Directions:
Sift flours, baking soda, baking powder, and salt. Set aside. Using 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 just combined, 5-10 seconds. Drop chocolate pieces in and incorporate them with out breaking them. Press plastic wrap against the dough and refrigerate for 24-36 hours. Dough may be used in batches and can be refrigerated up to 72 hours. When ready to bake, preheat oven to 350º. Line a baking sheet with parchment paper or non stick baking mat. Set aside. Scoop six 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, 10-20 minutes. Then slip cookies onto another rack to cool a bit more. Repeat with the remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Personal Notes:
Personal Notes:
I didn't use 2 different kinds of flour, I just used all purpose flour for both.
I used Nestle's toll house dark chocolate morsels.

 

 

 

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