New York Times Chocolate Chip Cookies
Ingredients
- 2 22 minus 2
- 1 2/3 1 2/3
- 1 1/4 teaspoons 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons 1 1/2 teaspoons coarse salt
- 2 1/2 sticks unsalted butter
- 1 1/4 1 1/4
- 12 12 plus
- 2 large eggs
- 2 teaspoons 2 teaspoons pure vanilla extract
- 1 1/4 1 1/4 , at least 60 percent cacao content
- *Sea salt – optional
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, 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. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.
- 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. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. 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.
Source
Original recipe: View Original