Sunday, March 18, 2012

New York Times Chocolate Chip Cookies

Is your mouth watering? If not then what's wrong with you? lol You should be begging me for a cookie! But don't you worry, they'll be no begging cause like always the recipe will be below!

I though my Chewy Chocolate Chip Cookies Recipe were good but I found an even better chocolate chip cookie recipe! If your thinking of making this New York Times Chocolate Chip Cookies recipe than you better have the patience. For this recipe you have to wait 24 hours and up to 72 hours.

I love these cookies cause they are crispy around the edges and soft, chewy and buttery in the middle. I used a big ice cream scoop to make big cookies. One cookie was a enough to satisfy me. I used 60% cocoa and semi-sweet chocolate chip.

Just look at all that goodness! These cookies are so good that I'm planning on making them again.

Follow the instructions of this recipe and your cookies will come out delicious!

New York Times Chocolate Chip Cookies
Yield: 1 1/2 dozen 5-inch cookies.


2 cups minus 2 tbsp (8 1/2oz.) cake flour
1⅔ (8 1/2oz.) bread flour
1¼ tsp baking soda
1½ tsp baking powder
1½ tsp coarse salt
2½ (1 1/4cups) unsalted butter
1¼ cups (10oz.) light brown sugar
1 cup plus 2 tbsp (8oz.) granulated sugar
2 large eggs
2 tsp natural vanilla extract
1¼ pounds bittersweet chocolate discs or fèves, at least 60 percent cacao content (see note)
sea salt


Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.

Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Drop chocolate pieces in and incorporate them without breaking them.

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.

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

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Eat warm, with a big napkin.


Make sure you bake these on the center rack of your oven.

Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

1 comment:

  1. ya done good, elizabeth--it's not easy to photograph cookies sometimes, but my mouth is definitely watering! this is definitely a terrific recipe and method!


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