Best Nyt Chocolate Chip Cookies Recipes

NYT CHOCOLATE CHIP COOKIES image

Yield 18

Number Of Ingredients 13

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 disks or fèves, at least 60 percent cacao content (see note)
Sea salt.

Steps:

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours' chilling 1. Sift flours, baking soda, baking powder and salt into 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 for 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 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. Eat warm, with a big napkin. Yield: 1 1/2 dozen 5-inch cookies. Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

NYT'S BEST CHOCOLATE CHIP COOKIES image

Yield 24 Cookies

Number Of Ingredients 11

Steps:

Sift together flour, baking powder, baking soda and salt in a large mixing bowl. Cream together butter and sugars until very light, about 5 minutes. Add eggs one at a time, then add vanilla. Gradually mix in flour mixture until just combined, about 20 seconds. Fold in chocolate chips. Cover with plastic and refrigerate for at least 12 hrs (24hrs is best). When ready, pre-heat oven to 350º. Scoop 3-1/2 oz of cookie dough onto parchment lined cookie sheet or stone baking sheet. Bake until golden brown, but still soft, about 18-20 mins. Let cool for 10 mins. on wire rack. Store coolies in air-tight container at room temperature for 3-5 days. Unused dough can be refrigerated for up to a week or frozen until needed again.