Chocolate Chip Cookies (New York Times Famous!)
June 15, 2013
Categories: Desserts, Cookies, Dropped, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Birthday, Brunch, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Potluck, Summer, Winter, Oven Bake, Make it from scratch, Kid's Lunches, Flour, Chocolate, Spring more
"Source; New York Times/July 9, 2008. This is the recipe that set off an explosion of baking frenzy! Is this the perfect chocolate chip cookie?.. the consensus is yes! Bread and cake flour paired together for this cookie, NO all-purpose flour! Makes about 18 HUGE cookies"
- Serving Size: 1 (110.5 g)
- Calories 347.3
- Total Fat - 9.5 g
- Saturated Fat - 2.6 g
- Cholesterol - 23.1 mg
- Sodium - 8283 mg
- Total Carbohydrate - 65 g
- Dietary Fiber - 4.3 g
- Sugars - 46.5 g
- Protein - 5.1 g
- Calcium - 56.4 mg
- Iron - 2.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Sift flours, baking soda, baking powder and kosher 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 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.
When ready to bake, preheat oven to 350°.
Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop six 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.
Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
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.
Best when eaten warm.
Tips & Variations
No special items needed.