New York Times Chocolate Chip Cookies

Well…the search is off for the best chocolate chip cookie!  We have tried TONS of recipes for chocolate chip cookies over the years and the New York Times Chocolate Chip Cookie (check out the article here) reigns supreme over them all… so far anyway!

These cookies are unique for a few reasons:

1. The recipe uses chocolate discs instead of traditional chocolate chips
2. The recipes calls for cake flour/bread flour instead of all-purpose flour
3. You have to chill the dough for 36 hours before baking the cookies
4. The cookies are bigger than usual….~1/3 C (5 inch diameter cookies)- it is important to make these cookies big so you can experience the cookie (corny, I know)…the center is soft/chewy and the outside is crisp
5. Before placing the cookies in the oven, you add a sprinkle of sea salt…trust us…this is a great touch!

Ingredients

• 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 disks or fèves, at least 60 percent cacao content (see note)
• Sea salt

Directions

1. Sift flours, baking soda, baking powder and salt into 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 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.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous 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 to 20 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 napkin.

Yield: 1 1/2 dozen 5-inch cookies.

I got a little TOO EXCITED about finally finding the best chocolate chip cookie recipe.  And yes, there is chocolate on my chin…pig!

Question: What is your favorite chocolate chip cookie recipe?

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