(The Latest) New York Times Chocolate Chip Cookies
Cuisine: American
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.
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
  • 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.
Instructions
  1. Thoroughly mix the flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. 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.
  3. 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.
  4. When ready to bake, preheat oven to 350 degrees and bring dough to room temperature.
  5. 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.
  6. 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.
  7. I like to transfer them to the refrigerator to quick cool and prefer the chocolate set rather than warm and melty.
Notes
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/