Chocolate Chip Cookie Recipe

Adaptation of the chocolate chip cookie recipe from the New York Times.

Link

Citation

Favorite

Collect this page

The two advantages to this recipe is that it's by weight, which makes a big difference when you don't want to deal with sifting a measuring your ingredients.

The NY Times recipe[1] recommended 24 to 36 hours of chilling, after much experimentation anything dough that has chilled for four or more hours is going to give a great product.

2 cups (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. 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 vanilla extract
1 1/4 pounds bittersweet chocolate chips (60 percent cacao content)
Sea or kosher salt - for sprinkling on top

Directions:

Sift flours, baking soda, baking powder and salt into a bowl.
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.
Combine dry ingredients with butter and mix until just combined, 5 to 10 seconds. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
Add chocolate pieces until combined.
Refrigerate dough for 4 to 72 hours (maybe a batch every night for dinner)
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
Make some golf ball sized balls of dough (3 1/2 oz) and place onto a baking sheet insuring there is room to spread. Sprinkle with the salt. Cook around 18 minutes -- rotating the pan halfway through cooking to insure evenness.
Place hot cookies onto a wire rack for cooling and avoid the tempation for about 10 to 15 minutes before eating with a glass of mil.

Yield: 18 - 5-inch cookies.