So these cookies have made their way around the interwebs for quite some time. And it's because they're totally freaking awesome. And as much as I love chocolate chip cookies, I'm actually not much of a chocolate chip cookie snob.
I actually have emabarassingly low standards when it comes to chocolate chip cookies. Mostly, if it's got flour, sugar, butter and chocolate and they're not burnt, then I probably think it's pretty delicious. I mean, it's sorta hard to mess it up.
But also sorta hard to get it really right! When it comes to ingredients here, there really isn't anything fancy required. This cookie is ALL about the technique. It's about taking simple ingredients and using a little kitchen magic to make them great.
Check out the size of this cookie! Three and a half full ounces. These beauties spread in the oven to make a gooey center with a crackly top and a crisp bottom. Every bite has just the right texture with a kick of salt and a healthy dose of chocolate. As all doses of chocolate should be.
And here's the deal. Don't skip any steps with this recipe. It's actually pretty easy to whip up but you do need to allow the dough to chill for at least 24 hours. Usually, I'm incredibly impatient and I try to take shortcuts where I can but in this case, the dough really does need time to rest. A cold dough makes for crispy edges but a gooey middle. #science. Go forth my friends, and discover the best chocolate cookie you've ever sunk your teeth into.
New York Times Chocolate Chip Cookie
Makes about 18 cookies
2 cups minus 2 tablespoons cake flour (8.5 oz)
1 2/3 cups bread flour (8.5 oz)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 1/4 cups unsalted butter, room temperature
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 teaspoons vanilla extract
3 1/3 cups dark chocolate chips (at least 60% cacao)
sea salt, for sprinkling
1. Sift together the flours, baking powder, baking soda and salt into a large bowl set aside.
2. Cream together the butter and sugars in the bowl of a stand mixer fitted with a paddle until light and fluffy, about 5 mins. Add eggs one at a time, mixing after each addition. Then add vanilla. Turn mixer to low and slowly add dry ingredients until barely incorporated and no dry flour remains. Using a rubber spatula, fold in chocolate chips.
3. Seal dough tightly with plastic wrap and refrigerate for at least 24 hours or up to 72 hours.
4. When ready to bake, preheat the oven to 350 degrees. Line baking sheet with parchment or silicon mat.
5. Scoop 3.5 ounces of dough (I used a kitchen scale) and roll into a ball. If you don't have a scale, aim for the size of a large golf ball. It will seem too large but these cookies are big. Repeat until you have six balls of dough on the baking sheet. Sprinkle with sea salt and bake until golden brown and still soft, 18-20 mins, rotating the pan half way through baking. Allow to cool about 2 minutes on the baking sheet before transferring to a wire rack to cool. Repeat with remaining dough. Serve with a huge glass of milk.
Recipe from Brown Eyed Baker via New York Times