NY Times Best Chocolate Chip Cookies
(from kylanna’s recipe box)
Source: tidymom.net
Prep time: 30 minutes
Cook time: 20 minutes
Categories: baked, cookies, dessert
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
- 1 1/4 pounds bittersweet chocolate
- Sea salt
Directions
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Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
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Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
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Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
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Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
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Drop chocolate pieces in and incorporate them without breaking them.
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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.
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Preheat oven to 350 degrees.
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Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet.
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Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.