Friday, August 31, 2012

NY Times Chocolate Chip Cookies

Okey dokey, this recipe here was not my most favorite chocolate chip cookie. By no means does this mean it was bad, because it was really good. I may attempt to chill the dough the full 24 hours or really watch the cooking time, but my only "issue" is that they didn't stay soft (actually a few of them did, but it was like 5 out of the whole batch). I love soft cookies. I will from now on be using the sea salt as a topper to all chocolate chip cookies because that was unbelievable! I also really liked using chunks instead of chips. :)

What you need:
  • 2 cups minus 2 tbsp. cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 2 1/2 sticks unsalted butter, softened
  • 1 1/4 cups brown sugar
  • 1 cup plus 2 tbsp. sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 1 1/4 lb. bittersweet disks or feves (or chips or chunks!)
  • Sea salt
Sift flours, baking soda, baking powder, and salt into a bowl.
Cream together butter and sugars together for 5 minutes.

Add eggs, one at a time. Beat until combined.

Add vanilla.
Reduce speed to low and add dry ingredients. Beat until just combined.

Add chocolate disks or whatever you got.

Refrigerate for 24 to 36 hours.
* I did one hour because Alton Brown had said there was no difference 
between 1 hour and 24 hours. Or 48 hours.

On a lined baking sheet, drop dough with a little scooper. 
Sprinkle sea salt on top - this part really made the cookie, so don't forget it!

Bake at 350* for 18 to 20 minutes.
* I had to do 10 to 12 minutes. Probably because I only chilled the dough for 1 hour.
Let sit on baking sheet for 2 minutes after removing from oven. Then remove to a wire rack.

Makes about 4 1/2 dozen cookies.

Recipe from NY Times

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