My Aunt Khaki told me about this chocolate chip cookie recipe a few months ago. People who made them sang very high praises, even dubbing these the “best chocolate chip cookies…ever.” That was an extremely lofty claim for such a beloved treat, but it sounded intriguing. So when my Aunt Khaki visited us from California last week, we thought it would be the perfect opportunity to give this recipe a try. Khaki even brought chocolate discs from See’s Candy in Santa Monica.
The recipe necessitates a little planning because the dough needs to chill for 24 hours before you bake the cookies; and it requires two types of special flour- bread flour and cake flour. The combination of cake and bread flour seemed counter intuitive to Khaki and me. Wouldn’t all-purpose flour just balance out the delicate texture of the cake flour and the high-protein content of the bread flour? Apparently not. These cookies were quite delicious and I wouldn’t recommend tweeking it. They were wonderfully chewy and thick with a slightly crispy bite. As a result, this has now become my new go-to chocolate chip recipe. I kn0w you won’t be disappointed with this dessert! Have a great weekend 🙂
A blurry picture, but this is (from L-R) my Aunt Molly, Aunt Khaki, cousin Rachel, and my mother modeling with the plate of freshly baked chocolate chip cookies
NY Times Chocolate Chip Cookies
Yield: About 3.5-4 dozen cookies
- 2 cups minus 2 tablespoons
- 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, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 pounds bittersweet chocolate chips or disks
(8 1/2 ounces) cake flour
Combine flours, baking soda, baking powder and salt into a bowl. Set aside.
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 chips in and gently mix them just until incorporated. Remove the hunk of dough from the bowl and wrap in plastic wrap. 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. Set aside.
Scoop ping pong-sized hunks of dough onto baking sheet. Bake until golden brown but still soft, 16-18 minutes. Remove from the oven and allow the cookies on the sheet to cool slightly for 5 minutes. Transfer the cookies to a baking rack to cool a bit more.
Repeat with remaining dough, or reserve dough, refrigerated, for baking more deliciousness the next day.
Source: My Baking Addiction, originally from the New York Times and Jacques Torres