Tuesday, March 26, 2013

New York Times Chocolate Chip Cookies


I will never get sick of chocolate chip cookies. At one point I think I would have described myself as a cake person. Today there is no question in my mind that I am a cookies person. 

These are the cookies that almost never happened. They take two kinds of flour.  Need 24 hours in the fridge. 

And when I first made them I was home alone. Sampling the dough was my entertainment.



Since the NY Times originally posted this recipe back in 2008 people across the country have been raving. The time in the fridge chills the dough making the cookies thick and chewy. 

So, so good. 

I am not sure what the exact magic is in these cookie but they are way better than your run of the mill chocolate chip cookies.


New York Times Chocolate Chip Cookies

by Emily Morris, New York Times
Prep Time: 20 minutes, 24 hours chill time
Cook Time: 18-20 minutes
Keywords: bake dessert chocolate cookie
Ingredients (24 cookies)
  • 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
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 1/4 pounds bittersweet or dark chocolate disks (at least 60 percent cacao content)
  • Sea salt
Instructions
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.

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 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce 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, 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.
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7 comments:

  1. I've had the NYT recipe pinned for a while but still haven't made them. With so many people raving, though, I guess I'll be getting around to it soon. They do look really good!

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  2. I'm going to have to try this recipe, your cookies look delicious!

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  3. I loooove the NYTimes chocolate chip cookies, but I agree that the 24-hours in the fridge can seem like an eternity. They're so worth it, though! =)

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  4. These have been on my baking list for so long. I must try them because they look amazing!

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  5. I agree! My family adores these cookies!!!

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