NY Times chocolate chip cookies

Name: NY Times chocolate chip cookies
Yield: 1 serving
Ingredients: 2 C minus 2 Tbsp; 1 2/3 C 8 1/2oz bread flour; 1 1/4 tsp baking soda; 1 1/4 tsp baking powder; 1 tsp sea salt; 2 1/2 sticks; 1 1/4 C 10 oz light brown sugar; 1 C plus 2 tbsp; 2 large eggs; 2 tsp vanilla extract; 1 1/4 lb bitter sweet chocolate disks; sea salt for sprinkling

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Baked Goods

NY Times chocolate chip cookies

Rhea Marks

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

2 C minus 2 Tbsp 8 1/2 oz cake flour
1 2/3 C 8 1/2oz bread flour
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 tsp sea salt
2 1/2 sticks 1 1/4 cup unsalted butter
1 1/4 C 10 oz light brown sugar
1 C plus 2 tbsp 8 oz granulated sugar
2 large eggs
2 tsp vanilla extract
1 1/4 lb bitter sweet chocolate disks at least 60 percent cacao content
sea salt for sprinkling

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Instructions

Sift flour, baking soda, baking powder and salt in a bowl. Set aside.
Using a mixer with paddle attachment, cream butter and sugars until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low.
Add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them. Cover with plastic wrap and chill the dough for 24-72 hours.
When ready to bake, preheat oven to 350 degree. line a baking sheet with parchment paper.
Scoop a dough with spoon making about 1 1/2" ball onto baking sheet, making sure the disks are horizontal on the surface, press gently, and place them 2" apart. Sprinkle a tiny bit of sea salt on top.
Bake for about 9-12 minutes until the edges gets golden brown and the top begins to crack.
Transfer cookies on the rack and let them cool completely.
Serve with a glass of cold milk and you are in heaven.