New York Times Chocolate Chip Cookies
Yield: 1 1/2 dozen 5-inch cookies
ingredients:
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 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, at least 60 percent cacao content (I PREFER 2 BAGS GHIRARDELLI BITTERSWEET CHIPS)
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, at least 60 percent cacao content (I PREFER 2 BAGS GHIRARDELLI BITTERSWEET CHIPS)
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.
Dough may be used in batches, and can be refrigerated for up to 72
hours.
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.
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 (Weighed at 1.75 ounces each) 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, 17 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.
Scoop 6 3 1/2-ounce mounds of dough (Weighed at 1.75 ounces each) 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, 17 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.
BASED ON RECIPE FROM Jacques Torres, recipe from the NY Times
