Chocolate Chip Cookies (New York Times Famous!)

15m
Prep Time

18-20m
Cook Time

33m
Ready In

Recipe: #9864

June 15, 2013

Categories: Desserts, Cookies, Dropped, Birthday, Brunch, Christmas, Fathers Day, Game/Sports Day Mothers Day, Potluck, Oven Bake, Kid's Lunches, Flour, Chocolate, more

recipe by:
medgirl42

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recipe by:
medgirl42

"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"

Original is 18 servings

Metric US

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Step by Step Method

Step 1

Sift flours, baking soda, baking powder and kosher salt into a bowl. Set aside.

Step 2

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.

Step 3

Add eggs, one at a time, mixing well after each addition.

Step 4

Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Step 5

Drop chocolate pieces in and incorporate them without breaking them.

Step 6

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.

Step 7

When ready to bake, preheat oven to 350°.

Step 8

Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Step 9

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.

Step 10

Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.

Step 11

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.