NY Times Chocolate Chip Cookies
These cookies, or at least this recipe, has been floating around seemingly forever. Everyone has made them but me, kind of thing. I saved it and wanted to try it but one thing kept holding me back, a 24 hour wait period. Who wants to wait an entire day before being able to eat cookies? I’m not sure of anyone that enjoys that kind of torture. Normally I’d make the dough and just cave and eat it raw before the day is up… because cookie dough is just plain good… raw eggs and all. I’m a risk taker like that. I ate it like that as a kid, so I figure there’s no harm. I’ve made it this long!
Finally I convinced myself to be patient and wait out the 24 hours to see what the fuss was all about with these cookies. Everyone loves them. There must be a reason why, right? They look like your run of the mill chocolate chip cookies but they’re not. They’re worlds better. No, I’m not exaggerating. I can’t really explain the need to chill the dough for a solid 24 hours when it forms into a rock that needs warming to even be spooned out and handled. Maybe next time I’ll test out this recipe with a shorter chill time. I’m positive it needs to at least be firm, just not rock hard that 24 hours creates.
And let me admit… while I’m typically not a fan of sweet/salty food… I broke that rule with this pizza and then these cookies. The course sea salt can be tasted throughout and just adds the most wonderful taste. Okay… the original recipes calls for sprinkling salt over the tops of the cookies but I just couldn’t bring myself to go that far just yet. Baby steps. Even the Mr wasn’t sure about it. Now I think it might be worth the strangeness.
Best of all, on day 2 these cookies are just as soft as they were a few hours after cooling. Slight crisp exterior with a nice soft inside. There’s no snap with these cookies… but again, I’m only on day 2 here and I can’t promise they’ll make it to day 3. New Year’s diets are for the birds – figuratively or literally.
So do yourself a favor and make these amazing sweet and lightly salty cookies that are just absolutely perfect. I might even go as far as calling these my absolute favorite chocolate chip cookie to date.
Yield: Makes 2 dozen
Prep Time: 15 minutes (plus chill time)
Cook Time: 13-15 minutes
Total Time: 24 hours
NY Times Chocolate Chip Cookies
10 Tbsp unsalted butter, softened
1/2C plus 2 Tbsp brown sugar
1/2C plus 1 Tbsp granulated sugar
1 tsp vanilla extract
1C minus 1 Tbsp cake flour
3/4C plus 1 tsp bread flour
1/2 tsp plus 1/8 tsp baking soda
3/4 tsp baking powder
3/4 tsp coarse sea salt
1 3/4C semi-sweet or dark chocolate chips
Sea salt for topping, optional
In a large bowl or stand mixer, cream butter and sugars. Mix in egg and vanilla, followed by next five dry ingredients. Mix chocolate chips in until well combined. Transfer dough to a large bowl. Cover, pressing plastic wrap to the surface of the dough and chill for at least 24 hours.
Preheat oven to 350 degrees. Allow dough to warm up for 15-20 minutes to be more manageable. Form slightly larger than golf ball size balls of dough and place 2-inches apart on a baking sheet prepared with parchment paper or a silicone baking mat. If desired, sprinkle with sea salt.
Bake for 13-15 minutes. Place baking sheet on a wire rack for 5 minutes before transferring cookies to another wire cooling rack to cool completely. Store in an airtight container.
Adapted from The Little Kitchen