New York Times Chocolate Chip Cookies
Ingredients
Directions
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 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 vanilla extract
- 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content. (Trader Joe's)
- sea salt, for sprinkling over cookie dough prior to baking
Directions
- Sift flours, baking powder, baking soda, 1 1/2 teaspoons sea salt into a large bowl; set aside.
- Cream butter and sugars together until very light, about 5 minutes. Use the paddle attachment of your mixer.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the vanilla.
- Reduce mixer's speed to low, add dry ingredients and mix until just combined. Let it mix 5 to 10 seconds before adding in more of the dry ingredients.
- Drop chocolate pieces in. Use a spatula to keep chips from breaking.
- Put dough in an airtight container or press a plastic wrap against the dough and refrigerate for 24-36 hours. Dough could be used within 72 hours.
- Preheat oven to 350F. Line pan with parchment, or non-stick baking mat.
- Scoop six 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. (I baked first batch of 6 cookies for 18 minutes, and baked second batch of 4 cookies for 16 1/2 minutes; I prefer the 16 1/2 minute cookies). Transfer baking mat or parchment paper 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.
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