These New York Times Chocolate Chip Cookies are jumbo in both size and taste. They’re chewy, slightly crispy and loaded with chopped chocolate. They are chocolate chip cookie heaven!
I think you all know by now that chocolate chip cookies are my life (well, peanut butter is too) and I am ALWAYS trying new recipes. This New York Times Chocolate Chip Cookie was posted in the New York Times back in 2009 and I’m pretty sure it took the blogging world by storm.
I’ve made it a couple of times over the years, and even though I LOVE it, I’ve never posted it for a couple reasons.
First, it calls for bread flour and cake flour which I almost always have on hand, but many of you may not. Second, it calls for a chill time of 24+ hours and I know that makes some of you cringe and is a HUGE turn off.So you might ask, why now am I posting this recipe?
Because I made them the other day and was reminded again how spectacular they are so I have to share them. I’ll leave it up to you to decide if my reasons are enough to stop you from making them.
Like I said, this cookie recipe calls for both cake and bread flour, which is definitely not something you usually see in a cookie recipe, but it works. I don’t know if it’s that the combination of the flours and hours of refrigeration is magical, but the result is a chewy cookie with just the right amount of crispness around the edges.
I know the 24+ hour chill time is kind of a nuisance, but I look at it this way, for those 24+ hours, I have a bowl of scrumptious cookie dough in my fridge at my disposal.
This last time I made them, I actually chilled the dough for 72 hours. I had planned on only doing 36 hours, but life just happens, and I didn’t get them baked. Side note: I may or may not have snuck a few bites of dough over the course of those 72 hours.
TIPS FOR MAKING THESE COOKIES:
- If you have a digital scale, I recommend using it to weigh the flour. This recipe calls for bread flour which is heavier and denser than cake flour. So if you’re measuring by volume (“1 cup of flour”) it can give inconsistent results whereas measuring by weight will be more accurate. If you don’t have a scale, just make sure you don’t pack the flour. Use a spoon to fluff it up within the container, then use a spoon to scoop the flour into your measuring cup and level it off with a knife. Don’t forget to minus the 2 tablespoons!
- The scale also comes in handy when measuring the cookies because the instructions have you measure out 3.5 oz of dough. It’s more dough than you think, but it’s not life altering if you aren’t exact when measuring out the dough balls.
- I have done this where I transfer the dough to a bowl and cover it with plastic wrap and refrigerate it, and I’ve also scooped out the dough balls before hand, placed them on a cookie sheet and then covered the cookie sheet tightly with plastic wrap. I prefer to scoop the balls first, because after 24+ hours of chill time, the dough is extremely stiff and difficult to scoop out unless you set it out at room temperature for a good 30 minutes before scooping.
- This makes about 18 large cookies, so if you don’t want that many jumbo cookies, this recipe can easily be halved. I usually make the full batch, bake up 9 or 10 and then freeze the remaining dough balls for another time.
- The recipe calls for a “specialty” bittersweet chocolate, but I use a combination of both milk and dark chocolate in my cookies (half of each). My favorite chocolate to use is the Trader Joes Pound Plus chocolate bars in milk and dark chocolate. For these pictures, I actually was out of the dark chocolate bar, so I used half Trader Joe’s semi-sweet chocolate chips (I love that they’re bigger than a normal chocolate chips) and half of the milk chocolate bar, chopped. It calls for 20 oz of chopped chocolate, I usually cut it back to 1 pound, just because I think that’s plenty.
- 2 cups minus 2 tablespoons (8½ ounces) cake flour
- 1 2/3 cups (8½ ounces) bread flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons kosher salt
- 1¼ cups (10 ounces) unsalted butter, at room temperature
- 1¼ cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 20 oz bittersweet chocolate disks, at least 60% cacao content (about 3 1/3 cups)
- Sea salt, for sprinkling
- Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
- Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
- Press plastic wrap against the dough and refrigerate for at least 24 hours and up to 72 hours.
- When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Scoop 3 1/2-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 17 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.
I like these best cooking them for the 17 minutes, but if you want your cookies a little crispier on the edges, cook them for the 20 minutes. Ovens are different though, so make sure you watch them closely.
- Category: Cookies
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