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NY Times chocolate chip cookies
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NY Times chocolate chip cookies

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

Course: Baked Goods

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

    Cup of Yum
  1. Sift flour, baking soda, baking powder and salt in a bowl. Set aside.
  2. Using a mixer with paddle attachment, cream butter and sugars until very light, about 5 minutes.
  3. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low.
  4. 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.
  5. When ready to bake, preheat oven to 350 degree. line a baking sheet with parchment paper.
  6. 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.
  7. Bake for about 9-12 minutes until the edges gets golden brown and the top begins to crack.
  8. Transfer cookies on the rack and let them cool completely.
  9. Serve with a glass of cold milk and you are in heaven.