Source: The New York Times
- 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, softened
- 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
- 10.5-ounce package of bittersweet chocolate chips
- In a large bowl sift together the two flours, baking soda, baking powder and salt. Set aside.
- In a stand mixer using a paddle attachment, cream the butter with the two sugars until light and fluffy, about 5 minutes. Add the eggs one at a time until fully incorporated. Add the vanilla and continue mixing.
- Lower the speed on the mixer and slowly add the dry ingredients mixing just until combined. Once all of the dry ingredients are added pour in the chocolate chips and stir just until they are distributed throughout the batter.
- At this point you can either cover the batter with saran wrap in the bowl (make sure it’s touching the dough), or transfer the batter to a large zip lock bag (I didn’t have enough room in my fridge for my mixing bowl, so I used the bag, which worked great). Keep the dough in the fridge for at least 24 hours or up to 36 hours for best results.
- The batter will harden and get very heavy as it chills. Don’t be freaked out.
- Once the batter has chilled preheat the oven to 350 degrees.
- Using a spoon, break the batter apart so you can grab chunks of it to form into balls. You want each ball to be about the size of a golf ball. Line a standard sized baking sheet with parchment and evenly space six dough balls to bake at a time.
- The cookies need to bake for 18-20 minutes. I started checking on mine at the 15 minute mark — you’ll know they’re ready when they have started to brown around the edges, but are still soft in the middle (for me it was around the 16ish minute mark). Let them cool for a few minutes on the pan before transferring to a wire rack.
- Makes approximately 36 cookies.
One important note: These cookies are best straight out of the oven. After a day they start to lose their wonderfulness, so here’s what I recommend: Roll all of the balls and bake only the ones you want to eat that day. The rest of the dough balls can be frozen. That way you have the dough on hand ready to go when a chocolate chip craving hits. You will need to add an extra minute or two to the bake time if you use frozen dough. Or let the dough balls thaw on the counter for a bit before baking.
- Category: Desserts
- Method: Bake
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 205
- Sugar: 18.7g
- Sodium: 148.3mg
- Fat: 9.2g
- Saturated Fat: 5.6g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 29.7g
- Fiber: 0.9g
- Protein: 2.4g
- Cholesterol: 27.2mg
Keywords: chocolate chip cookies, new york times chocolate chip cookies