New York Times Chocolate Chip Cookies
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
1 d
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Total Time
1 d 40 mins
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Servings
18
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Course
Baked Goods
New York Times Chocolate Chip Cookies
Description
This New York Times Chocolate Chip Cookies recipe uses a unique blend of cake and bread flours along with baking soda and baking powder to craft cookies that are chewy yet slightly crisp on the edges. Mixing unsalted butter with light brown and granulated sugars and beating them until light creates an airy dough base. The addition of bittersweet chocolate disks provides intense chocolate flavor in large chunks. Chilling the dough for 24 to 36 hours in the refrigerator allows the flavors to mature and the texture to improve.
The shaping of dough into large golf ball-sized mounds ensures a thick cookie. Baking at 350°F on parchment or a baking mat develops a golden-brown exterior while keeping the inside soft. Sprinkling sea salt on top balances the sweetness of the chocolate and sugar. The cookies store well when chilled and can be baked in batches as the dough keeps up to 72 hours refrigerated.
For smaller cookies, a heaping tablespoon scoop baked for about 12 minutes is suggested. Regular chocolate chips can substitute the disks but may alter the texture slightly. Oven times vary slightly, so watch for a golden color while maintaining softness in the center.
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt coarse
- 1 ¼ cups butter unsalted
- 1 ¼ cups light brown sugar packed
- 1 cup plus 2 tablespoons granulated sugar
- 2 large egg
- 2 teaspoons vanilla extract pure
- 1 ¼ pounds bittersweet chocolate disks at least 60 percent cacao content (see note below, or fèves
- salt sometimes I add this, sometimes I don't, 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°F . Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3.5-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.
Notes
- For smaller cookies, use a heaping tablespoon of dough and bake for about 12 minutes.
- Regular chocolate chips can be used instead of disks; the cookies will still turn out well.
- Chilling the dough for the recommended 24 to 36 hours improves flavor and texture; baking without chilling yields less developed results.
User Reviews
Overall Rating
4.6
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