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The NY Times Chocolate Chip Cookie
The NY Times Chocolate Chip Cookie
- Recipe Submitted by Healthy Recipes on 06/15/2013
Category: Desserts
Ingredients List
- 2½ sticks (1¼c) butter, softened
- 1¼c brown sugar
- 1c sugar
- 2 eggs
- 2 tsp vanilla
- 1¾tsp salt
- 1½tsp baking powder
- 1¼tsp baking soda
- 2c minus 2 Tbsp cake flour
- 1â…”c bread flour
- 20oz (3â…“c) semi-sweet chocolate chips
Directions
So what makes them different? Well, a few things:
1. They are made using a combination of bread and cake flours rather than your typical all-purpose. I found I got a kind of glossy coating on the outside of the cookies with this combination. The outside was ever-so-slightly crisp, and the inside of the cookie was still soft and tender. Lovely.
2. The dough rests for at least 24 hours. Although the dough keeps in the refrigerator up to 72 hours, I couldn”™t wait that long to bake them, so 24 hours it was. Apparently, this resting time allows the dough to absorb the moisture from the eggs and to develop in flavor. I couldn”™t taste any significant difference here, but I didn”™t bake a test cookie without the resting time to compare it with, so it could very well be true.
These cookies are meant to be huge! I mean 5'' big! But you can make them smaller and adapt the recipe any way you can. Don't worry - they'll turn delicious!
Directions:
In a large bowl, cream butter and sugars until light and fluffy (about 4-5 minutes). Beat in eggs, one at a time until well incorporated. Stir in vanilla.
Sift in salt, baking powder, baking soda, cake flour, and bread flour. Stir until dry ingredients are well incorporated. Fold in chocolate chips.
Press plastic wrap against the surface of the dough and refrigerate dough at least 24 hours (dough can remain refrigerated up to 72 hours).
When ready to bake cookies, scoop golfball-sized balls of dough onto a cookie sheet lined with parchment or a silicone mat. Bake 6 cookies at a time at 350 degrees for 10-11 minutes, or until edges are golden but centers are still slightly gooey. Allow cookies to rest on the warm baking sheet about 5 minutes before moving to a cooling rack (this will allow the heat from the pan to finish cooking the centers).
Makes about 3 dozen cookies.
1. They are made using a combination of bread and cake flours rather than your typical all-purpose. I found I got a kind of glossy coating on the outside of the cookies with this combination. The outside was ever-so-slightly crisp, and the inside of the cookie was still soft and tender. Lovely.
2. The dough rests for at least 24 hours. Although the dough keeps in the refrigerator up to 72 hours, I couldn”™t wait that long to bake them, so 24 hours it was. Apparently, this resting time allows the dough to absorb the moisture from the eggs and to develop in flavor. I couldn”™t taste any significant difference here, but I didn”™t bake a test cookie without the resting time to compare it with, so it could very well be true.
These cookies are meant to be huge! I mean 5'' big! But you can make them smaller and adapt the recipe any way you can. Don't worry - they'll turn delicious!
Directions:
In a large bowl, cream butter and sugars until light and fluffy (about 4-5 minutes). Beat in eggs, one at a time until well incorporated. Stir in vanilla.
Sift in salt, baking powder, baking soda, cake flour, and bread flour. Stir until dry ingredients are well incorporated. Fold in chocolate chips.
Press plastic wrap against the surface of the dough and refrigerate dough at least 24 hours (dough can remain refrigerated up to 72 hours).
When ready to bake cookies, scoop golfball-sized balls of dough onto a cookie sheet lined with parchment or a silicone mat. Bake 6 cookies at a time at 350 degrees for 10-11 minutes, or until edges are golden but centers are still slightly gooey. Allow cookies to rest on the warm baking sheet about 5 minutes before moving to a cooling rack (this will allow the heat from the pan to finish cooking the centers).
Makes about 3 dozen cookies.
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