New York Times Chocolate Chip Cookies
Friends, I have some good news today: I have found the perfect chocolate chip cookie recipe. Even though it’s been floating around the Internet for a while now and I’m probably the last person to try it out, it doesn’t matter – this recipe makes THE best chocolate chip cookies I’ve ever had, so I absolutely have to share it with you. About a week ago, I finally got fed up with the recipe I’ve always used – the results were never consistent, and more often than not I ended up with big puddles of cookie that baked up flat and slightly burnt. But these – these are where the magic is. Big, soft, bakery-style cookies that melt in your mouth. They do require a bit of planning, since you need both cake flour and bread flour in order to make these. People also swear by the 24-hour chill time before baking, but honestly, I’ve baked them after 4 hours and after 24 hours, and I didn’t really taste too much of a difference. In any case, do yourself a favor and give these a try, at least once! I can’t say enough about them; I’ll never need to use another chocolate chip cookie recipe again. Happy baking and have a great week!
Very slightly adapted from here.
- 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 tsp salt
- 2 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 Tbsp granulated sugar
- 2 eggs
- 2 tsp pure vanilla extract
- 1 1/4 pounds dark or semisweet chocolate chips
- Sea salt, for topping (optional)
In a medium mixing bowl, whisk together the flours, baking soda, baking powder, and salt. In a large mixing bowl, cream together the butter and sugars until very light, about 5 minutes. Add in the eggs one at a time until each is well-combined with the butter mixture. Beat in the vanilla. Reduce the mixer speed to low, and gradually add in the dry ingredients. Mix just until combined. Stir in the chocolate until well-distributed. Press plastic wrap against the dough and refrigerate 24 hours. You can refrigerate the dough up to 72 hours, but any longer than that and I recommend rolling the dough into ready-to-bake cookie balls and freezing.
When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Form six balls of dough – the original recipe says 3.5 ounces each, but I took Cheryl’s advice and made 3.15 ounce balls, and they were the perfect size. Place them on the parchment-lined baking sheet. Sprinkle lightly with sea salt if desired (I normally don’t), and then bake until the edges are browned, 18-20 minutes. Transfer the sheet with the cookies still on it to a wire rack to cool for 10 minutes. Then, slip the cookies off the sheet directly on to the rack to cool completely. Repeat with the remainder of the dough.
Makes about 22 cookies.
Categories: desserts & sweets