Friday, April 12, 2013

The NY Times Chocolate Chip Cookies

A friend and I hosted a bake sale at work to raise funds for the March of Dimes walk we'd be participating in this month.  It was the perfect opportunity to try another chocolate chip cookie recipe from my to bake list.  The reason it took me so long to get to this recipe is that you are required to refrigerate the dough for 24 hours; definitely a lot of patience on my part.  These cookies came out thick and chewy in the middle but nice and crisp on the edges.  Just the way I love my cookie chip cookies.  It's difficult to pick a favorite or the best one anymore. Each of the chocolate chip cookies I have made yielded great results.  What would you argue is the best homemade chocolate chip cookie?

The NY Times Chocolate Chip Cookies
from The NY Times
Makes about 24 cookies

2 cups minus 2 tablespoons (8.5 oz) cake flour
1 2/3 cups (8.5oz) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8oz) granulated sugar
2 large eggs
2 teaspoon natural vanilla extract
2 cups of bittersweet chocolate chips (I used Ghiradelli's 60% Cocoa Bittersweet Chocolate Chips)

Whisk together the flours, baking soda, baking powder, and salt in a large bowl and set aside.

Cream together the butter and sugars until light, about 5 minutes.  Add the eggs one at a time, mixing well after each addition.  Add the vanilla extract.  Reduce the mixer to low and add the dry ingredients and mix well until just combined.  Using a rubber spatula, stir in the chocolate chips.

Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.

When ready to bake, preheat oven to 350 degrees.  Line a baking sheet with parchment paper or a nonstick baking mat.

Scoop out 2 tablespoons of cookie dough, roll into a rough ball and place on the baking sheet.  Repeat until you have 6 mounds of cookie dough on the baking sheet.  Sprinkle with sea salt and bake until lightly golden brown, about 18 to 20 minutes.  Transfer the parchment sheet or the nonstick baking mat off the tray to cool for about 10 minutes and then transfer the cookies to a rack to cool.  Repeat with the remaining dough.

Cookies keep in an airtight container for up to 3 days.

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