The New York Times Chocolate Chip Cookies
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Looking for the Best Chocolate Chip Cookies Recipe? You have to try The New York Times Chocolate Chip Cookies. These cookies, made popular from the New York Times, are the best cookies you will ever eat.
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The New York Times Chocolate Chip Cookies
I know, you might think that is way too long to wait for cookies, but trust me on this one, this recipe is totally worth it!
How to Store Cookies
If you will not finish the cookies before it goes bad, you will want to freeze the cookies.
Can I freeze this easy chocolate chip cookies recipe?
Whenever I make cookies, I love to extra cookies for the freezer. A lot of people like to buy those prepackaged cookie doughs from the store. The ones that either a cookie dough log that you cut into pieces or the prescooped cookie dough that gets put on a baking sheet and then in the oven. Instead of buying the premade cookie dough, I like to make my own. I make a double batch of cookies and put half in the freezer. If you want to scoop the cookie dough to have it ready for baking, scoop the cookie dough first and then freeze it on a cookie sheet or on a plate. By freezing the cookie dough balls first, you can remove however many you need at a time instead of having to bake all the cookies at once.
You can also freeze baked cookies by putting them in a freezer bag.
Can I add nuts to the best chocolate chip cookie recipe?
If you love pecans or walnuts in your cookies, you can add chopped nuts into the cookie dough batter. When you are adding the nuts, chopped the nuts into small pieces and then fold the nuts into the dough at the end.
What is the best chocolate for the best ever chocolate chip cookies
When you are making the best ever chocolate chip cookies, you want to use good chocolate. I recommend that you use 60% cacao. You can chop the chocolate or buy chocolate chips. This percentage of chocolate gives a good balance of sweetness to the cookies without making the cookies too sweet. It also goes well with the salt over the top of the cookies.
Ingredients for New York Times Chocolate Chip Cookies
- cake flour
- bread flour
- baking soda
- baking powder
- coarse salt
- unsalted butter
- light brown sugar
- granulated sugar
- eggs
- vanilla extract
- bittersweet chocolate, at least 60 percent cacao content
- Sea salt
How to Make Chocolate Chip Cookies
In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Fold in chocolate pieces. Wrap tightly in the plastic wrap.
Refrigerate for at least 36 hours and up to to 72 hours.
Heat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat Baking Mat.
Roll a 3 1/2-ounce piece of dough into ball (the size of generous golf balls) and place on prepared baking sheet. You should be able to fit 6 cookies on each baking sheet.
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The New York Times Chocolate Chip Cookies
Ingredients
- 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, room temperature
- 1 1/4 cups 10 ounces light brown sugar
- 1 cup plus 2 tablespoons, 8 ounces granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 pounds bittersweet chocolate, at least 60 percent cacao content (either chips or chopped)
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Instructions
- In a medium bowl, sift together flours, baking soda, baking powder and salt; Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and beat until combined.
- Reduce speed to low and add flour mixture, beat to combine. Fold in chocolate pieces. Wrap tightly in the plastic wrap. Refrigerate for at least 36 hours and up to to 72 hours.
- Heat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat Baking Mat.
- Roll a 3 1/2-ounce piece of dough into ball (the size of generous golf balls) and place on prepared baking sheet. You should be able to fit 6 cookies on each baking sheet. Sprinkle each dough ball lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
- Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 10 minutes before using a wide spatula to transfer the cookies to the wire rack to cool another 3 to 5 minutes before serving. Serve warm.
Notes
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