Total Time: 1 dayday12 hourshours45 minutesminutes
Servings: 11/2 dozen 5-inch cookies
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.
Ingredients
2cupsminus 2 tablespoons, 8 1/2 ounces cake flour
1 2/3cups8 1/2 ounces bread flour
1 1/4teaspoonsbaking soda
1 1/2teaspoonsbaking powder
1 1/2teaspoonscoarse salt
2 1/2sticks, 1 1/4 cups unsalted butter, room temperature
1 1/4cups10 ounces light brown sugar
1cupplus 2 tablespoons, 8 ounces granulated sugar
2large eggs
2teaspoonsvanilla extract
1 1/4poundsbittersweet chocolate, at least 60 percent cacao content (either chips or chopped)
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.