NY Times Chocolate Chip Cookies
Perfect sweet and lightly salty chocolate chip cookies that remain soft. The only chocolate chip cookie recipe you need.
Servings: 24
Ingredients
- 10 Tbsp unsalted butter softened
- 1/2 C plus 2 Tbsp brown sugar
- 1/2 C plus 1 Tbsp granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 C minus 1 Tbsp cake flour
- 3/4 C 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 3/4 C semi-sweet or dark chocolate chips
- Sea salt for topping optional
Instructions
- 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°F. 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.
Notes
Adapted from The Little Kitchen