There are a couple of things to note before you get started, as this recipe takes a bit of pre-planning.
1. You need bread flour and cake flour.
2. If you want to follow the recipe exactly, you will also need coarse salt. See tips.
2. If you want to follow the recipe exactly, you will also need coarse salt. See tips.
3. You have to chill the dough at least 24 hours before baking them. I know, I know this takes some major willpower!
The NYTimes Chocolate Chip Cookie
Serves: Makes 1½ dozen cookies.
Ingredients
- 2 cups, minus 2 tbsp cake flour
- 1⅔ cups bread flour
- 1¼ tsp baking soda
- 1½ baking powder
- ¼ - ½ tsp table salt (I made this alteration, because I found the original recipe way too salty. See tips)
- 1¼ cups unsalted butter, at room temperature
- 1¼ cups light brown sugar
- 1 cup, plus 2 tbsp granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips (the original recipe calls for 1¼lb chocolate disks)
Instructions
- Sift together the flour, baking soda, baking powder and salt. Set aside.
- In a separate bowl, cream together the sugars and butter.
- Then add the eggs one at a time (mixing the batter well between each egg) to the sugar mix.
- Add the vanilla. Mix.
- Then add the dry mix to the sugar/egg mix. Mixing slowly, or you will have flour flying everywhere! Mix just to combine.
- Add the chocolate chips, and stir by hand.
- Now you have to do the hardest part...chill the dough for at least 24 hours! Just press on some plastic wrap against the dough, and refrigerate for at least 24 hours.
- When you are ready to bake them, preheat your oven to 350 degrees.
- Line a cookie sheet with parchment paper. This will help to prevent burnt bottoms and the cookies come off so easily. I love parchment paper!
- Scoop the cookie dough into golf ball sized chunks on to the cookie sheet. I used an ice cream scoop.
- Bake for 16-20 minutes. The longer you bake them, the harder they are. We like them chewy and soft, so start checking them at around 16 minutes.
- When they are done, remove them from the oven and transfer them to a wire rack, letting them cool for about 10 minutes.
Tips!
- Coarse Salt vs. Table Salt. Coarse salt, which is also referred to as Kosher salt, has larger granules than table salt. So the general rule is use 1/2 the amount if you are using table salt.
- So for this recipe it would be ~1 1/2 tsp coarse salt = 3/4 tsp table salt
- BUT I found even this was too much salt. I would use 1/4 to 1/2 table salt
- I didn’t use the chocolate disks, I used 2 cups of regular (semi-sweet) chocolate chips.
- If you don’t have cake flour, you can make the following substitution:
- 1 cup of cake flour = 3/4 cup sifted all purpose flour plus 2 tbsp cornstarch (Joy of Cooking)
- There are no good substitutions for bread flour, sorry! Have to buy bread flour.
- You can leave this dough in the fridge for up to 72 hours, which is great because you can bake a new batch of cookies everyday! They are AMAZING right out of the oven. The BEST.
