New York Times Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Serves: 1½ dozen
Ingredients
  • 2 cups minus 2 tablespoons/ 240 grams cake flour
  • 1 ⅔ cups/ 240 grams bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 2 ½ sticks/1¼ cups/ 284 grams unsalted butter
  • 1 ¼ cups/ 283 grams light brown sugar
  • 1 cup plus 2 tablespoons/ 240 grams granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 pound / 450 grams bittersweet chocolate disks or chips (use at 60 percent cacao)
  • Sea salt.
Instructions
  1. In a medium bowl mix together the cake flour, bread flour, baking soda, baking powder, and salt. Set aside
  2. Using a stand mixer, or a large bowl with an electric mixer on high, cream the butter and sugar together until very light and fluffy. This takes about 5 minutes.
  3. Add the the eggs to the butter mixture one at a time. Make sure to fully mix in the first egg before adding the second.
  4. Stir in the vanilla to the butter mixture.
  5. Turn your mixer to low and add the dry ingredients until just combined. Be careful not to over mix. [Note: the NYT says this takes 5-10 seconds, that wasn't true at all for me. This took me about a minute. I did maybe 20-30 seconds in the mixer and then about 30 seconds mixing by hand]
  6. Gently fold in the chocolate chips.
  7. Cover the bowl with plastic wrap. Press the plastic wrap so it touches the cookie dough. Put the bowl in the fridge and let it sit for 36 hours.
  8. When ready to bake, preheat the oven to 350°F/180°C.
  9. Line your baking sheet with parchment paper or a nonstick mat.
  10. Scoop out six generous sized golf balls of dough (about 3.5 ounces), form into balls, and place onto your prepared baking sheet. Sprinkle the dough with sea salt. [Note: You're going to end up with fairly large cookies!]
  11. Bake in the oven for 18-20 minutes or until golden.
  12. Let cool slightly. These are best eaten a little bit warm so once they are completely cooled I recommend heating them in the microwave for 10 seconds. Don't forget a napkin and some milk!
Recipe by Cooking is Messy at https://www.cookingismessy.com/2016/02/26/new-york-times-chocolate-chip-cookies/