I love chocolate chip cookies (who doesn’t?) but rarely make them. why? there are so many delicious-looking recipes out there that it’s almost too hard to choose one. plus, i’ve gotten addicted to these nutella chocolate chip cookies, so they’ve been my go-to cookie for a while. however, this past weekend, i wanted to bake, + my husband suggested chocolate chip cookies. i remembered that lots of food blogger friends had made the new york times chocolate chip cookies, + decided to try ‘em.
so, how were they? AMAZING. as some of you know, i’m not a huge sweets person (i usually prefer something savory/salty), but even i couldn’t resist these. when i made the dough, i started by making a batch of 8, saving the rest of the dough to bake the next day. these were so good that we ate all 8 (eek!) within an hour of them coming out of the oven. they’re soft, fluffy, + rich, with just a hint of saltiness. for real, they might be the best chocolate chip cookies i’ve ever eaten. you’ve gotta try ‘em!
chocolate chip cookies
makes about 18 jumbo 5″ cookies, or 24 smaller cookies, adapted from the new york times (by jacques torres)
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
1/2 cup bittersweet chocolate chips, disks or fèves, at least 60 percent cacao content
sift flours, baking soda, baking powder + salt into a bowl. set aside.
using a mixer fitted with paddle attachment, cream butter + 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 + mix until just combined, 5 to 10 seconds. drop chocolate pieces in + incorporate them without breaking them.
press plastic wrap against dough + refrigerate for 24 to 36 hours. Dough may be used in batches, + 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 + 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.print this recipe