(in)famous NYT chocolate chip cookies

ok so if you love food and read a lot of food blogs (as i do), chances are that you've heard of the ubiquitous New York Times chocolate chip cookies. i wish i could tell you don't believe the hype! but that would be a lie. the hype is right, my friends. (see that rhyme i made?) these are my go-to party cookie. they are absolutely worth the slightly extra effort. the sea salt on top? takes this whole situation to a higher level!!!

ps. you totally dont need to refrigerate this dough a full 24 hours before baking... that's just crazy talk! (but if you can wait, they truly do get better and better)

chocolate chip cookies
adapted from The New York Times

- 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. coarse salt
- 2 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tbsp. granulated cane sugar
- 2 eggs
- 2 tsp. natural vanilla extract
- 1 1/4 lb. *chocolate
- sea salt

*note about flour-- it's rare i have both kinds of these flours on hand, i've used plain old all-purpose King Arthur with good results

*note about chocolate-- Jacques Torres says to use chocolate disks, and by all means go ahead if you can find them and don't mind spending the extra $$. i use a combination of 60% cacao Ghirardelli baking chips and a broken up bar of good quality dark chocolate, at least 60% - 75% cacao. the better the chocolate, the more amazing this cookie will be.

1. sift flour(s), baking soda, baking powder and salt into a bowl and set aside.

2. cream butter and sugars together at medium speed until very light (about 5 minutes). add eggs, one at a time, mixing well after each addition. stir in the vanilla. reduce speed to low, add dry ingredients and mix until just combined. fold in chocolate by hand to avoid breaking up the pieces.
3. press plastic wrap against dough and refrigerate for 24 - 36 hours. dough may be used in batches, and can be refrigerated for up to 72 hours. (or, if you are a renegade like me, disregard this entirely and proceed to preheating the oven. try to limit yourself to just one batch though, and save the rest for the next day)
WARNING-- chilled cookie dough is delectable and extremely addictive (like you need me to tell you this) and it will taunt you every time you open the fridge, calling to you with its siren song... you should probably hide the bowl behind a milk carton and some yogurt or something else virtuous, otherwise you'll eat it all before you can bake it, chilling time be damned. don't say i didn't warn you...
4. when ready to bake, preheat oven to 350. line baking sheet with parchment or a nonstick baking mat (this is crucial!)
5. scoop dough roughly the size of generous golf balls onto baking sheet. sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

these cookies keep pretty well in an airtight container or ziplock bag. they firm up a bit when cool but are so yummy dunked in milk, coffee, hot tea, what have you...

auditory pairing: givers- up up up -- this song is a great motivator for a quick run around the block while your dough be chillin... or, just to dance around your living room waiting for the timer to go off the first batch. no judgement!

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