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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 Thomas Family Cookbook, 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 cake flour
1 ⅓ cups bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ course salt
2 ½ sticks unsalted butter
1 ¼ cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 ¼ pounds bittersweet disks or feves, at least 60 percent cacao content
Sea salt (optional)
Directions:
Directions:
1. Sift flours, baking soda, and salt into a bowl. Set aside.

2. Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Sire 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. 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.

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

4. Scoop 6 3½-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces 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 next day.

*Can use regular chocolate chips (dark chocolate)
*For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.
Number Of Servings:
Number Of Servings:
18 five ounce cookies
Preparation Time:
Preparation Time:
45 minutes, plus at least 24 hours for chilling

 

 

 

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