This is the chocolate chip cookie recipe I’ve been searching for. I am so happy I have found you but I am so sad it took this long. According to many bloggers, when this recipe came out in 2008, it took the “blogging world by storm”. What was I doing?!
To be honest, I wasn’t planning to blog about these cookies, I had something else delicious planned for this week’s post. But once I baked it and had a bite of these cookies, I had to share it. It looked and tasted unlike any cookies I’ve made before. It has the perfect level of crispiness on the outside and the perfect level of chewiness on the inside. It’s basically the same kind of cookies you get at fancy bakeries and coffee shops!
You’ve probably all heard of the saying
good things delicious things come to those who wait. This is very true for these cookies. You have to fridge and “marinate” the cookie dough for minimum 24 hours before you bake them. So plan ahead! Refrigerating the cookie dough helps the gluten to “relax” and there are numerous posts out there comparing chilled and unchilled cookie dough like this one. If you are impatient, you can “cheat” like I did. I baked the first batch after just two hours of refrigeration and put the rest back in the fridge and baked the rest the next day. These cookies were pretty good just after 2 hours in the fridge but they were even better after 24 hours.
This recipe requires some precise measurements and unusual cookie ingredients like cake flour and bread flour. I used my digital scale to measure out the flour, sugar, and butter. For everything else, I used measuring spoons. Because I didn’t have chocolate chips at home, I used a mixture of dark and semi-sweet chocolate and cut them into chunks. I ended up using about 2-2&1/2 cups of chopped chocolate. The amount of chocolate you add really depends on personal preference. If you like your cookies to be loaded with chocolates, feel free to add more! The original recipe calls for 3&1/3 cups for dark chocolate chips.
FYI: these cookies are DELICIOUS with ice cream.
NEW YORK TIMES CHOCOLATE CHUNK COOKIES
(Adapted from Brown eyed baker)
2 cups minus 2 tablespoons (8½ ounces) cake flour
1 & 2/3 cups (8½ ounces) bread flour
1¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons salt
1¼ cups (10 ounces) unsalted butter, at room temperature
1¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
3 & 1/3 cups (20 ounces) dark chocolate chips, at least 60% cacao content* I used about 2-2&1/2 cups chopped chocolate
Sea salt, for sprinkling
1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
4. Scoop 3 1/2-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.
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