NY Times Chocolate Chip Cookies
Finally, some delicious baked goods for me to share with all of you! I feel like its been quite awhile since I’ve baked, as I’ve been trying to eat healthier lately and reserve baking for special occasions. But I’ve been planning to make these famous chocolate chip cookies for a long time, so I figured I didn’t need an occasion as an excuse. As some of you may remember, last November I made some cookies that I very loosely based on this recipe from the New York Times. However they didn’t come out quite like I’d hoped; Although tasty, they weren’t chewy. So this time around I made sure I had all the appropriate ingredients on hand, planned to follow the recipe precisely, and set up a date to make the dough with my friend Carissa. We doubled the recipe so each of us could come away with about 4 dozen cookies-worth of dough to refrigerate until we were ready to bake.
This recipe is definitely worth making, and the cookies are well worth the wait while the dough chills in the fridge. However, I had to keep it chilling for about 3 days until I had the time to bake, so you can imagine the size of the dent I made in that bowl of dough! A few tips on this recipe:
- Don’t take the instructions lightly. Do be careful not to overmix the dough in the final steps, and don’t skimp on the chilling time.
- I used a cookie scoop to portion out my dough, so my cookies were pretty consistent in size, and it helps in just overall ease and cleanliness.
- Use parchment paper, and set your timer for the least amount of time first. You don’t want these over-cooking, and remember, they will continue to cook a bit while the hot pans cool down.
- The cookies will look puffy when you first take them out of the oven, but they will flatten out as they cool.
- Add the chocolate chips a little at a time as you mix them in. I prefer my cookies a little on the less-chippy side, and the recipe definitely calls for a ton of chocolate. So just pay attention and base it on your personal preference.
- I worked with 3 cookie sheets. This allowed me to always have a batch in the oven while my other pan could cool down and I could scoop more dough onto it. Its important to make sure your pans are cooled before loading up more batches.
Chocolate Chip Cookies: Makes about 4 dozen 2.5-inch cookies (via the New York Times, adapted from Jacques Torres)
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds bittersweet chocolate chips
- Fine sea salt or Kosher 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 in chocolate chips and incorporate them. Press plastic wrap against dough (either in mixing bowl or in a new bowl) 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 baking sheets with parchment paper or a nonstick baking mat. Set aside.
Scoop mounds of dough, about 2 TBSP each, onto the prepared cookie sheets. Sprinkle each dough ball lightly with sea salt and bake for 12-14 minutes, until lightly browned around the edges. Remove sheets from the oven and let cool for about 5 minutes. Remove cookies from pans and place onto cooling racks to let cook completely. Make sure your cookie sheets are cooled before scooping the next batch of dough onto them.
Store your cookies in an airtight container and enjoy!