|(The Latest) New York Times Chocolate Chip Cookies |
Author: Cookie Madness
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Giant chocolate chip or chocolate chunk cookies. These are perfect for wrapping individually and giving as gifts.
- 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
- 3 cups of the best chocolate chips you can find
- Sea salt -- good, but I omit it half the time and the cookie are still great.
- Thoroughly mix the flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment (a handheld mixer is fine), 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. By hand, stir in the flour mixture. When flour is incorporated, stir in the chocolate. At this point, I like to shape the cookies and chill the shaped balls.
- Line a baking sheet with parchment paper and scoop out about 18 equal size balls. Chill until the dough is firm and the balls don't stick together, then put in a bag and chill overnight.
- When ready to bake, preheat oven to 350 degrees and bring dough to room temperature.
- Line a baking sheet with parchment paper or a nonstick baking mat and arrange about 6 dough balls per sheet. Press the tops down slightly and sprinkle tops with sea salt if desired.
- Bake for 18 to 20 minutes. Let cool on the baking sheet for 5 to 10 minutes and then transfer to a cooling rack to finish cooling.
- I like to transfer them to the refrigerator to quick cool and prefer the chocolate set rather than warm and melty.
Jacques Torres makes these with Valrhona fèves, oval-shaped chocolate pieces. You can sometimes find them at Whole Foods. I make them with whatever good chocolate I can get my hands on. If I'm using chips, I like to use the Ghirardelli 60% bittersweet chips.
Recipe by Cookie Madness at http://www.cookiemadness.net/2008/07/the-latest-new-york-times-chocolate-chip-cookies/