New York Times Chocolate Chip Cookies
- Ready In:
- 25hrs 20mins
- Ingredients:
- 13
- Yields:
-
22 cookies
- Serves:
- 22
ingredients
- 2 cups minus 2 tbsp cake flour
- 1 2⁄3 cups bread flour
- 1 1⁄4 teaspoons baking soda
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt (you can use up to 1 1/2 tsp)
- 1 1⁄4 cups unsalted butter
- 1 1⁄4 cups light brown sugar
- 1 cup granulated sugar
- 2 tablespoons granulated sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 1⁄4 lbs semi-sweet chocolate chips (or you can use whatever chocolate you would like)
- sea salt, for topping (optional)
directions
- In a medium mixing bowl, whisk together the flours, baking soda, baking powder, and salt.
- In a large mixing bowl, cream together the butter and sugars until very light, about 5 minutes.
- Add in the eggs one at a time until each is well-combined with the butter mixture.
- Beat in the vanilla.
- Reduce the mixer speed to low, and gradually add in the dry ingredients. Mix just until combined.
- Stir in the chocolate until well-distributed.
- Press plastic wrap against the dough and refrigerate 24 hours.
- You can refrigerate the dough up to 72 hours, but any longer than that and I recommend rolling the dough into ready-to-bake cookie balls and freezing.
- When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Form six balls of dough – the original recipe says 3.5 ounces each, but I took Cheryl’s advice and made 3.15 ounce balls, and they were the perfect size.
- Place them on the parchment-lined baking sheet.
- Sprinkle lightly with sea salt if desired (I normally don’t), and then bake until the edges are browned, 18-20 minutes.
- Transfer the sheet with the cookies still on it to a wire rack to cool for 10 minutes.
- Then, slip the cookies off the sheet directly on to the rack to cool completely.
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RECIPE SUBMITTED BY
Air Force Mama
United States