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Chocolate Chip cookies NY Times Recipe

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This recipe for Chocolate Chip cookies NY Times is from The BINEAU Family Cookbook Project, 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 Tbsp cake flour
1 2/3 Cups bread flour
1 1/4 tsp baking soda
1 1/2 tsp course salt
2 1/2 sticks unsalted butter (1 1/4 C)
1 1/4 Cups packed light brown sugar
1 Cup plus 2 Tbsp granulated sugar
2 eggs
2 tsp vanilla extract
1 1/4 lbs. Dark chocolate chips
Directions:
Directions:
Sift flours, baking soda, baking powder and salt into medium bowl.
In large bowl, preferably in a stand mixer, butter and sugar together, (using a paddle attachment) until very light, about 5 minutes.
Beat in the eggs one at a time, making sure they are fully incorporated before adding the next.
Mix in the vanilla.
On low speed, add the dry ingredients and mix until just combined, only 5-10 seconds. (I had to get in there and knead with my hands since I was mixer-less).
Gently incorporate the chocolate into the dough.
Press plastic wrap against the dough and refrigerate 48 hours. (at least 24, can be up to 72 hours). Dough can be used in batches if desired.
When ready to bake Pre-heat oven 350º. Line baking sheets with Parchment paper.
Scoop 3.5oz dough balls (large golf ball size) onto baking sheet, make sure to leave ample room between (should be able to fit 5-6 on each sheet, depending on the size). Sprinkle each dough ball lightly with sea or kosher salt.
Bake 15-20 minutes, until golden brown but still soft.
Transfer sheet to a wire rack and Cool 10 minutes, then move cookies onto the rack or other surface to continue to cool.
Number Of Servings:
Number Of Servings:
18 5

 

 

 

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