Famous New York Times Chocolate Chip Cookies


Sorry for the lack of recipes lately! Things have been very busy around here! I tried the New York Times Cookie recipe a couple weeks ago. I have been itching to try this recipe, and was NOT disappointed. Let me just say this…IT IS AMAZING. It wasn’t easy just letting the dough “sit” in the fridge for 36 hours. I was very tempted to take a bite here and there. It was definitely work the time and waiting though. These cookies were perfect. I didn’t get a very good picture of them, but they are about the size of my hand. Soft in the middle and full of chocolate chips. I used bittersweet like the recipe called for…I LOVE dark, rich chocolate. If you prefer something milder I suggest using semi-sweet or a mix of the two. Hope you have time to try this recipe soon….it is delightful!
New York Times Chocolate Chip Cookie
Ingredients:
2 cups minus 2 T cake flour
1 2/3 c bread flour
1 1/4 t baking soda
1 1/2 t baking powder
1 1/2 t salt
2 1/2 sticks unsalted butter
1 1/4 c light brown sugar
1 c plus 2 T sugar
2 eggs
2 t vanilla
1 1/4 pounds bittersweet disks, at least 60 percent cacao content (or use semi-sweet or dark chips)
Sea Salt (optional for sprinkling on top)

Directions:
Sift together the flour, baking soda, baking powder and salt.
In a separate bowl cream together the butter and sugars for about 5 minutes until very light.
Add the eggs one at a time, and mix well after each addition. Add vanilla. Reduce the speed to low and add the dry ingredients until just combined. Gently still in chocolate pieces. Press plastic wrap against the dough and refrigerate for 24-36 minutes. Dough can be used in batches and refrigerated for up to 72 hours.
When you are ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Scoop 3 1/2 ounce mounds of dough (the size of generous golf balls) onto baking sheet (6 to a sheet). Sprinkle lightly with sea salt and bake until golden brown, about 18-20 minutes. You can also make these smaller…just use a cookie scoop and bake 10-12 minutes!
Pull them out of the oven and enjoy a HUGE, warm cookie.


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