After my last Cookie Experiment, it seems like a lot of people are into the search for the best Chocolate Chip Cookies which is actually so much fun! You get to eat the rejects too! This time I used the New York Times Chocolate Chip Cookies, with so many people recommending this version I'm willing to give it a try. For some reason I cannot find chocolate disk anywhere, so I opted to use chocolate chips. These turn out quite good, these aren't actually chewy but very soft like Soft Batch cookies which is my favorite store bought cookies.
This for now is one of my favorite CCC recipe, a bit of an indulgence with all the chocolate it calls for. This is definitely not a low fat cookie, great for those emotional and sentimental moments when you need a bit of comfort. A warning though they can be addictive! gosh I spend last weekend eating these non stop!
NEW YORK TIMES CHOCOLATE CHIP COOKIES
Adapted from Jacques Torres
- 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 1/2 tsp. coarse salt
- 2 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup + 2 tbsp. granulated sugar
- 2 large eggs
- 2 tsp. natural vanilla extract
- 1 1/4 pounds bittersweet chocolate disks, at least 60% cacao content
- Sea salt
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 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 with out 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.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of a 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.