New York Times Chocolate Chip CookiesSometimes, I'm a little slow to jump on bandwagon. I was hesitant to get a digital camera (what was I thinking on that one?) and haven't gotten an iPad yet. I remember reading about these cookies in the New York Times back in 2008 but can't believe it has taken me so long to make them!
This cookie recipe uses cake and bread flour, as well as a 24-36 hour waiting period before baking. The waiting period allows the liquid to dry out and makes a happier dough. Toll House's original recipe says to refrigerate overnight. Flour Bakery's cookies rest overnight and I've been trying to do that with all my cookie doughs.
Thank you Lori, Recipe Girl for this hint! After you roll out your ball of cookie dough, put 4-5 chips on top of the ball! Then, when it bakes, a few perfectly placed chips bake on top of the cookie! I can't tell you how many people said, "These cookies look perfect." I told them Lori's trick and now we'll have a bunch of perfect looking chocolate chip cookies in Southern California.
Recipe:New York Times Chocolate Chip Cookies
Adapted from the New York Times (from Jacque Torres), July 9, 2008
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, at least 60 percent cacao (I used 16 ounces (1 pound) of chips in the batter: 1/2 bittersweet Ghirardelli chips and 1/2 Nestle Semi-Sweet chips)
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. Mix in chocolate chips.
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.
4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
5. Scoop balls of dough onto baking sheet. The recipe suggests 3 1/2-ounce mounds of dough (the size of generous golf balls). I made smaller cookies of 1 1/2 ounce (yes, I used the scale). I only put 6 cookies on a half-sheet pan as they spread. 3 1/2 ounce cookies will be large!
6. Place a few chocolate chips on top of the cookie (thanks Recipe Girl for this tip!) Bake until golden brown but still soft, 18 to 20 minutes. Cool on wire rack
7. The recipe states to sprinkle sea salt on the cookie before baking...but I totally forgot that step! Next time!
Full instructions from the NY Times here.
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