Remember what I said a few weeks ago? Well if you don’t, I said we all should eat more cookies. With that in mind, here’s a very popular recipe for the New York Times Chocolate Chip Cookies.
This is the first time I made these cookies so I wanted to make sure I followed the recipe closely with a couple exceptions. I can’t help myself, I always try to do something a bit different to make the recipe my own. Now these chocolate cookies are very special. They are super chocolatey! In this recipe there’s a total of 1 1/4 lbs of chocolate. Can you believe that?
So the original recipe calls for dark chocolate chips, but I only had some dark baker’s chocolate and semisweet chocolate chips, so that’s what I used. So you may think whoa, chocolate overboard here, but not so, the amount of chocolate in these cookies, is perfect. The interesting ingredient in these cookies is cake flour. Can’t say I’ve ever used cake flour in cookies before, but maybe that’s what makes them so soft.
One other thing I changed here is the baking time, the original recipe says to bake them for 18 to 20 minutes, but I found that 15 minutes was enough for my cookies. You should try and see what works for you. The recipe listed here is the original recipe, so feel free to apply my little changes or make the original, totally up to you.
These cookies are amazing, they’re sweet, they’re salty, they’re chocolatey and they’re soft and chewy. Everything you’d ever want in a cookie.
- 2 cups minus 2 tbsp 8 1/2 ounces cake flour
- 1 & 2/3 cups 8½ ounces bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 1 1/2 cups 10 ounces unsalted butter, at room temperature
- 1 1/4 cups 10 ounces light brown sugar
- 1 cup plus 2 tbsp 8 ounces granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 1/3 cups 20 ounces dark chocolate chips, at least 60% cacao content
- Sea salt for sprinkling
Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
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.
Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
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.