Saturday, February 8, 2014

One of The BEST Chocolate Chips Cookie Recipes / New York Times Chocolate Chip Cookies

I was in the mood for a new chocolate chip cookie recipe...I google 'the best chocolate chip Cookie Recipe' and this is the one that popped up first. They looked delicious so I had to give them a try. It's adapted from Jacque Torres and the New York Times recipe. Can't beat that can you? Using cake flour and bread flour is one of the things that make this recipe different, so don't substitute all purpose flour or you'll have just another chocolate chip cookie. Also the Sea Salt is what I love about this recipe, you get little bites of crunchy salty-sweetness that you usually don't get in a chocolate chip cookie... YUM! It goes so well with the dark chocolate! Give this recipe a try, but remember to plan ahead... Best if you refrigerate the dough over night. Enjoy!!!

One of The BEST Chocolate Chips Cookie Recipes/
New York Times Chocolate Chip Cookies
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 Sea Salt salt (if using regular table salt cut back to 1 teaspoon)
2-1/2 sticks (1 1/4 cups) butter, room temperature
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
3 cups bittersweet chocolate (I used dark chocolate chips from the Prepared Pantry  )

Instructions
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. Add 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. Bake until golden brown but still soft, 15 to 18 minutes. (I used about a golf ball size ball of dough and baked for about 12 minutes, or until just starting to brown around the edges)
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.

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