New York Times Chocolate Chip Cookies PT45M https://img1.recipesrun.com/201907/2019/0805/4d/d/353164/300x200x50.jpg 12 servings Ingredients: 1 1/4 pounds Bittersweet disks, at least 60 percent cacao content 2 teaspoons Pure vanilla extract 2 Large eggs 1 1/4 cups Granulated sugar 1 1/4 cups Light brown sugar 2 1/2 sticks Unsalted butter 1 1/2 teaspoons Coarse salt 1 1/2 teaspoons Baking powder 1 1/4 tablespoons Baking soda 1 2/3 cups Bread flour 1 2/3 cups Cake flour
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New York Times Chocolate Chip Cookies

By lihui

12 Person
45 Minutes
348 Calories
This may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. There’s definitely a reason it’s famous – perfectly soft but crispy. YUM!

Ingredients

  • 1 1/4 pounds Bittersweet disks, at least 60 percent cacao content

  • 2 teaspoons Pure vanilla extract

  • 2 Large eggs

  • 1 1/4 cups Granulated sugar

  • 1 1/4 cups Light brown sugar

  • 2 1/2 sticks Unsalted butter

  • 1 1/2 teaspoons Coarse salt

  • 1 1/2 teaspoons Baking powder

  • 1 1/4 tablespoons Baking soda

  • 1 2/3 cups Bread flour

  • 1 2/3 cups Cake flour

Method

  • 01
    Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  • 02
    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.
  • 03
    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.
  • 04
    When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  • 05
    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.

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    New York Times Chocolate Chip Cookies

    4.2

    ( By lihui )

    This may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. There’s definitely a reason it’s famous – perfectly soft but crispy. YUM!
    01 Information
    • Grade medium
    • Serving 12 servings
    • Calorie 348 Kcal
    • Prep Time 25 Mins
    • Cook Time 20 Mins
    • Total Time 45 Mins
    02 Ingredients
    1 1/4 pounds Bittersweet disks, at least 60 percent cacao content
    2 teaspoons Pure vanilla extract
    2 Large eggs
    1 1/4 cups Granulated sugar
    1 1/4 cups Light brown sugar
    2 1/2 sticks Unsalted butter
    1 1/2 teaspoons Coarse salt
    1 1/2 teaspoons Baking powder
    1 1/4 tablespoons Baking soda
    1 2/3 cups Bread flour
    1 2/3 cups Cake flour
    03 Method
    Step 1
    Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
    Step 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.
    Step 3
    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.
    Step 4
    When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
    Step 5
    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.
    04 Author
    lihui lihui
    134 Recipes

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