I just had to see for myself what the hype was all about. Several bloggers have raved about this recipe. And many of them claim these cookies are their favorite!
The only down-side to this recipe is that it requires a little planning ahead. You will need bread and cake flour- two kinds of flour I don’t normally have. And the dough has to chill 24 to 36 hours before baking. But it is so worth the wait! I’m lucky there was any dough left to be baked! I couldn’t seem to keep my fingers out of the bowl while it was “chilling.” Which probably explains why I didn’t get as many cookies out of the recipe as it said I would! 🙂
This is one recipe that I don’t recommend messing with the first time you try them. You’ll love them just the way they are!
Look how freaking huge they are! But trust me, after you take your first bite, you’ll be glad they aren’t any smaller! Crispy edge with a soft, chewy middle! They really are thee BEST chocolate chip cookies!
New York Times Chocolate Chip Cookies
2 cups minus two tablespoons cake flour
1 2/3 cups bread flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
2 1/2 sticks unsalted butter
1 cup plus two tablespoons granulated sugar
1 1/4 cups light brown sugar
2 teaspoons vanilla
1 1/4 pounds bittersweet chocolate
Sift flours, baking soda, and baking powder into a bowl. Set aside.
Using a mixer, fitted with a paddle attachment, cream butter and sugars together until light and fluffy, about five 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. Gently stir in chocolate pieces. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
Roll dough into 3 1/2 ounce balls of dough (slightly larger than a golf ball.) Bake until golden brown but still soft, about 17-20 minutes. Transfer sheet to a wire rack to cool for ten minutes. Remove from cookie sheet and allow to finish cooling. Make sure to try one while it is still slightly warm!
Source: Recipe from The New York Times