New York Times Chocolate Chip Cookies - Variation Recipe

Name: New York Times Chocolate Chip Cookies - Variation
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅔ cups all-purpose flour; 1 ⅔ cups bread flour; 1 ¼ teaspoons baking soda; 1 ½ teaspoons baking powder; 1 ½ teaspoons coarse salt (I used sea salt); 1 ¼ cups unsalted butter; 1 ¼ cups light brown sugar, packed; 1 cup granulated sugar; 2 tablespoons granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 8 ounces milk chocolate, chopped into chunks; 4 ounces unsweetened chocolate, grated; 8 ounces semi-sweet chocolate chips; sea salt

Servings: persons

1 ⅔ cups all-purpose flour
1 ⅔ cups bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt (I used sea salt)
1 ¼ cups unsalted butter
1 ¼ cups light brown sugar, packed
1 cup granulated sugar
2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces milk chocolate, chopped into chunks
4 ounces unsweetened chocolate, grated
8 ounces semi-sweet chocolate chips
sea salt

1
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
2
Add eggs, one at a time, mixing well after each addition.
3
Stir in the vanilla.
4
Reduce speed to low, add dry ingredients (recipe calls for premixing these but I didn't) and mix until just combined, 5 to 10 seconds.
5
Stir all chocolate into dough using a wooden spoon.
6
Press plastic wrap against dough and refrigerate for 24 to 36 hours.
7
Dough may be used in batches, and can be refrigerated for up to 72 hours.
8
When ready to bake, preheat oven to 350 degrees.
9
Line a baking sheet with parchment paper or a nonstick baking mat.
10
Set aside.
11
The original recipe recommends using 3 1/2 ounces of dough per cookie and baking six cookies per baking sheet, but I thought that made for an entirely too large cookie.
12
So I dropped the dough by tablespoonfuls on to the prepared cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes.
13
Transfer sheet to a wire rack for 3-4 minutes, then slip cookies onto another rack to cool a bit more.
14
Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

2203

kcal

Calories

107

Fat

286

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 15 ingredients. The key ingredients include: 1 ⅔ cups all-purpose flour, 1 ⅔ cups bread flour, 1 ¼ teaspoons baking soda, 1 ½ teaspoons baking powder, and more.

Yes, New York Times Chocolate Chip Cookies - Variation 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 - Variation

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