New York Times Chocolate Chip Cookies
danielle
ingredients
- 2 cups minus 2 tbsp (8-1/2 ounces) cake flour
- 1 2/3 cups bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp course salt
- 2 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tbsp (8 ounces) granulated sugar
- 2 large eggs
- 2 tsp natural vanilla extract
- 1 1/4 pounds bittersweet chocolate disks or feves, at least 60 % cacao
- Sea salt
directions
- 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. Can be refrigerated up to 72 hours.
- 3
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
- 4
Scoop four to six 3-1/2 ounce mounds of dough onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18-20 minutes. Transfer sheet to a wire rack for 10 min., then slip cookies onto another rack to cool more. Repeat with remaining batches.
Source: Chris
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