NY Times chocolate chip cookies
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NY Times chocolate chip cookies
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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 bread flour 8 1/2 oz
- 1 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 1 tsp salt sea salt
- 2 1/2 sticks 1 1/4 cup unsalted butter
- 1 1/4 C brown sugar 10 oz, light
- 1 C plus 2 tbsp 8 oz granulated sugar
- 2 egg large
- 2 tsp vanilla extract
- 1 1/4 lb bitter sweet chocolate at least 60 percent cacao content, disks
- sea salt for sprinkling
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.
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