New York Times Chocolate Chip Cookie

Next on my chocolate chip cookie recipe list is the NY Time’s chocolate chip cookie. Theirs is actually an adapted version of Jaques Torres (his is next on my list, or one of them) So I thought these were actually pretty good. I’m not really a fan of the salt idea though. I don’t know, maybe I put a little too much salt on...some bites were just a tad too salty for my taste. But I did really like the ones without salt. These didn’t spread a lot, and were actually pretty crunchy. Well not seriously crunchy, but after they cooled and stuff they broke with a snap.

 I’m actually making a spreadsheet of all the CCC (chocolate chip cookie) recipes I make, so I was a little surprised, these cookies have a lot more flour, and have both baking soda and baking powder. I don’t really remember what baking soda or powder do, but it’s just something that stood out to me. Well enjoy another CCC recipe! None of them may be “perfect” or "the one", but remember they all will taste pretty good! :)

New York Times Chocolate Chip Cookie - From here
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 good quality chocolate
Sea salt.

Directions:

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside. (If making all at once set oven to 350˚F)
2. 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.
3. Add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.
4. 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. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. 
5. Scoop 6 3 1/2-ounce mounds of dough the size of generous golf balls onto baking sheet. (You can make them whatever size) Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
6. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
7. Enjoy!

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