N.Y. Times Chocolate Chip Cookies

I don’t know what rock I’ve been living under but apparently there was a chocolate chip cookie recipe in the New York Times a few years ago that everybody went crazy over.  Who knew?  So I finally got around to trying the famous recipe to see what all the hype was about.  These cookies are interesting because they call for two different kinds of flours, cake flour and bread flour.  Cake flour produces a very tender baked good and bread flour is used for more of a chewy factor.  The recipe also called for sea salt sprinkled on top but I omitted that…just didn’t really appeal to me.  The cookies are supposed to be huge but I scaled mine down a bit just to make them go further.  And finally, the dough has to sit in the fridge for 24-36 hours.  I only was able to do 30 hours but I’ve read that the longer, the better.

The cookie was really good.  To be honest, it reminded me alot of my favorite chocolate chip cookie recipe that is a regular in my baking rotation.  I think I’ll most likely make them again and follow the recipe exactly as written just to see if it makes any difference (you can see the original recipe here).  Enjoy!

N.Y. Times Chocolate Chip Cookies
Author: 
Category: Dessert
32
 
Ingredients
  • 1 c. minus 1 T. Cake Flour
  • ½ plus ⅓ c. Bread Flour
  • ½ plus ⅛ t. Baking Soda
  • ¾ t. Baking Powder
  • ¾ t. Salt
  • 1 stick plus 2 T. Unsalted Butter
  • ½ c. plus 2 T. Light Brown Sugar
  • ½ c. plus 1 T. Granulated Sugar
  • 1 Large Egg
  • 2 t. Pure Vanilla Extract
  • 1 c. each Bittersweet and Semi-Sweet Chocolate Chips (I prefer Ghirardelli)
Instructions
  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 egg, mixing well. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in bittersweet and semi-sweet chocolate chips. 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 sheets with parchment paper. Set aside.
  4. The dough will be quite stiff (I had to use a knife to break mine up). Break off a piece about 1½ in. and use your hands to form a ball. Place on baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Bake for 10 minutes, rotating and transferring the pans to different racks halfway through. Let cool on baking sheets for 2 minutes, then cool completely on a wire rack. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

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