New York Times’ Chocolate Chip Cookie

Here’s another chocolate chip cookie recipe for you to try from the New York Times. It is a crispier cookie than most of my other recipes, but still very good.  My husband, Matt was a huge fan and wants me to make them again really soon.  The only problem is that I don’t have bread or cake flour on hand, so he’s going to have to wait until I go to the store.

My mom made these cookies few weeks ago and sent half of the dough with my sister to take back to Oklahoma State University for her fiance and their cross country friends.  The other half of the dough went with me. I made a batch for my Matt to take down Texas A&M for him and his buddies to enjoy while they watched the Aggies play in their first football game of the season (we beat SMU by the way…Whoop!)

The hardest part in making these cookies is waiting for the dough to set up. Supposedly, the longer you wait to bake cookie dough, the better the taste, since all of the ingredients have time to combine and absorb each other’s flavors.  Enjoy!

New York Times’ Chocolate Chip Cookies
2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (we mixed in semi-sweet chocolate chunks)
Sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 (3 1/2-ounce) mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies
The New York Times

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