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NYT best Chocolate Chip Cookie recipe Recipe

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This recipe for NYT best Chocolate Chip Cookie recipe is from Holiday Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cake flour
1 ⅔ cups bread flour
1 ¼ tsp baking soda
1½ tsp baking powder
1½ tsp coarse salt
1 ¼ cups unsalted butter (2 ½ sticks)
1 ¼ cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 tsp natural vanilla extract
1 ¼ pounds bittersweet chocolate disks at least 60 percent cacao content
Sea salt
Directions:
Directions:
1. sift flours, baking soda, baking powder and salt in to a bowl. Set aside

2. 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, 5-10 secs. Drop chocolate pieces in and incorporate them without breaking them. Pres plastic wrap against dough and refrigerate for 24-36 hours. It can be used in batches and can be refrigerated for up to 72 hours.

3. When ready preheat oven to 350º Line a baking sheet with parchment paper.

4. Scoop 6 3½-ounce mounds of dough (the size of golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown, but still soft (18-20 min). 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 napkin.
Number Of Servings:
Number Of Servings:
18 cookies ( 5 inches eat)
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
This is a bougie chocolate chip cookie. It takes a little extra effort, but with great tasting result. I first tried this recipe while at Matt and Victoria’s. A friend had shared it with them and the recipe does not dissapoint.

 

 

 

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