The New York Times Best Chocolate Chip Cookie Recipe

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I finally baked something myself!  I came across this recipe on The Cookie Actress’s Blog and decided that I had to make them.  They were really easy to make and taste amazing.  I will definitely be making these again.

Makes about 18  five in. cookies
Note chill time of 48 HOURS

** Ingredients **

  • 2 cups minus 2 tbsp cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 1/4 cups unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 1 cup plus 2 tbsp white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 570g bittersweet/dark chocolate

** Preparation **

  • Sift flours, baking soda, baking powder, and salt into a medium bowl.
  • In a large bowl (preferably of a stand mixer) cream butter and sugars together (using paddle attachment) until very light, about 5 minutes.
  • Beat in the eggs, one at a time, making sure they are fully incorporated before adding the next.
  • Mix in the vanilla.
  • On low speed, add the dry ingredients and mix until just combined, only 5-10 seconds.
  • Gently incorporate the chocolate into the dough.
  • Press plastic wrap against the dough and refrigerate 48 hours (at least 24, can be up to 72 hours). Dough can be used in batches, if desired.
  • When ready to bake, preheat oven to 180 degrees. Line baking sheet(s) with baking paper.
  • Scoop LARGE golf ball size balls onto baking sheet, making sure to leave ample room between (should be able to fit 5-6 on each sheet, depending on the size).
  • Bake 15-20 minutes (varies depending on oven) until golden brown but still soft.
  • Transfer sheet to a wire rack and cool 10 minutes, then move cookies onto the rack or other surface to continue to cool.
  • Repeat, as needed, and in as many batches as desired, until all the dough is used.
  • Eat warm.
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