New York Times Chocolate Chip Cookies Recipe

Name: New York Times Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups minus 2 tablespoons cake flour (8 1/2 ounces); 1 2/3 cups bread flour; 1 1/4 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons coarse salt; 1 1/4 cups unsalted butter; 1 1/4 cups light brown sugar; 1 cup granulated sugar; 2 tablespoons granulated sugar; 2 large eggs; 2 teaspoons natural vanilla extract; 1 1/4 lbs bittersweet chocolate, disks at least 60% cocoa content, or; 3 cups semi-sweet chocolate chips

Servings: persons

2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter
1 1/4 cups light brown sugar
1 cup granulated sugar
2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 lbs bittersweet chocolate, disks at least 60% cocoa content, or
3 cups semi-sweet chocolate chips

1
Sift flours, baking soda, baking powder and salt in a bowl. Set aside.
2
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 up to 72 hours.
3
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4
Scoop 6 3.5-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces 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. Eat warm, with a big napkin.

2942

kcal

Calories

147

Fat

370

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups minus 2 tablespoons cake flour (8 1/2 ounces), 1 2/3 cups bread flour, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, and more.

Yes, New York Times Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

New York Times Chocolate Chip Cookies

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