everything to entertain: New York Times Chocolate Chip Cookies

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New York Times Chocolate Chip Cookies

Saturday, September 29, 2012

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Can you smell that? It is the buttery, chocolatey smell of home made cookies baking in my oven right now. I've seen this recipe all over Pineterest and thought, "it must be good if everyone is pinning it". The only caveat to this recipe is that all measurements are by weight. No cup measurement. So, get out your trusty kitchen scale and let's get started. For those of you without a kitchen scale...get one. Just kidding. I've provided the measurements for you too.

You'll need 8 1/2 ounces of bread flour. And 8 1/2 ounces cake flour. It calls for bread/cake flour but I don't think anyone will notice if you use good ol' fashioned all-purpose flour. Combine with other dry ingredients and set aside.

Measure 10 ounces brown sugar. Place in bowl, using paddle attachment.

Add 2 1/2 sticks softened butter. Mix well.

Add two eggs.

Mix well.

Add dry ingredients. Mix until combined.

The recipe calls for 1 1/4 pounds chocolate pieces. I can now tell you, even as a chocolate lover, that it is way too much. Maybe just a pound? Stir them into the dough.

Place plastic wrap over dough and refrigerate for 24 hours.

Pretend it's 24 hours later. Scoop dough onto prepared pan.

Bake for about 10 minutes.

This is heaven in a little cookie. Di-vine. That is what I'm talking about. Make these today!

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 natural vanilla extract
1 1/4 pounds bittersweet chocolate

Instructions

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and 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 and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and 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 mounds of dough onto baking sheet. Bake until golden brown but still soft, 8 to 10 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 glass of cold milk. Yum.