Wednesday, April 27, 2011

The New York Times Chocolate Chip Cookies

The New York Times Chocolate Chip Cookies

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 vanilla extract

1 1/4 pounds chocolate chips

Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours.

When ready to bake, preheat oven to 350.
Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.

Recipe found here and here and here

1 comment:

Sonya said...

The boys and I made these today, they were DELICIOUS! I didn't have time to chill them for 24 hours, we immediately baked and ate one batch. But the rest is in the fridge for later. I also added about 1/2 a cup of toasted coconut and 1/2 a cup of untoasted coconut.