New York Times' Chocolate Chip Cookies
User Reviews
4.9
New York Times' Chocolate Chip Cookies
Description
The New York Times' Chocolate Chip Cookies use a blend of cake flour and bread flour for a balanced texture, along with both baking soda and baking powder to achieve proper rise and spread. The dough is creamed with butter and sugars, then combined with eggs, vanilla, and large chunks of bittersweet chocolate. Refrigerating the dough for 24 to 36 hours improves the flavor and texture.
The cookies bake into a batch with crispy edges and a chewy center, enhanced by the quality bittersweet chocolate. Pressing the chocolate chunks in just enough ensures they don't fully melt, preserving texture.
The dough can be shaped into balls before refrigeration for easier handling and stored up to 72 hours. Baked cookies keep well at room temperature for a week or the dough can be frozen for six months. This recipe suits those who prefer a well-developed flavor and texture achieved through resting the dough before baking.
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 2 1/2 ticks butter at room temperature, unsalted
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large egg at room temperature
- 2 teaspoons vanilla extract natural
- 1 1/4 pounds bittersweet chocolate at least 60 percent cacao content, discs or Valrhona fèves
- salt sea salt
Instructions
- Sift flours, baking soda, baking powder and kosher salt into a bowl. Set aside.
- Using a stand mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Reduce speed to low, add the flour mixture and mix until just combined, 5 to 10 seconds.
- Drop the chocolate chunks in and incorporate them without breaking them. You may have to do this by hand with a spatula.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. (I vote 36 hours.) Dough may be used in batches, and can be refrigerated for up to 72 hours.☞ TESTER TIP: To make handling the dough easier, you can form the dough into balls now and refrigerate in a resealable plastic bag.
- When you're ready to bake, fire up the oven to 350° (176°C). Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto a baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. You can also freeze the balls in a resealable plastic bag.) Sprinkle lightly with sea salt.
- Bake the cookies until golden brown but still soft, 18 to 20 minutes. You'll know the cookies are done when the tops have the caramel folds of a Shar Pei.
- Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another wire rack to cool a bit more. Repeat with the remaining dough. Eat warm, with a big napkin.
Notes
- Weigh ingredients precisely for consistent results in texture and flavor.
- Refrigerate dough for 24 to 36 hours to improve flavor; dough can be stored up to 72 hours refrigerated.
- You can form dough into balls before refrigeration for easier baking later.
- Store baked cookies in a sealed container at room temperature for up to one week.
- Freeze unbaked dough for up to six months for convenient future baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 520kcal | 26% |
| Carbohydrates | 73g | 24% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 290mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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