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New York Times Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18 large cookies
Author Si Foster, A Bountiful Kitchen

Ingredients

  • 2 1/2 sticks 1 1/4 cups unsalted butter, at room temperature
  • 1 1/4 cups 10 ounces light brown sugar
  • 1 cup plus 2 tablespoons 8 ounces granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 cups minus 2 tablespoons 8 1/2 ounces cake flour or *(2 cups All Purpose Flour)
  • 1 2/3 cups 8 1/2 ounces bread flour or *(1 cup Bread Flour)
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher or sea salt
  • 1 1/4 pounds bittersweet chocolate disks or fèves at least 60 percent cacao content or bars of chocolate, roughly chopped *(Trader Joe's Pound Plus Dark Chocolate Bars)* see note in post
  • Sea salt

Instructions

  1. Using a mixer fitted with paddle attachment, cream butter and white and brown sugars together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition.
  2. Mix in two teaspoons vanilla.
  3. Add flours, baking soda, baking powder, salt and chocolate to the butter and sugar mixture in mixing bowl.
  4. Turn the mixer on low. Mix just until the flour is no longer visible, about 15-20 seconds on low.
  5. Using a scoop or 1/4 cup measure, scoop 3 1/2-ounce mounds of dough onto baking sheets.
  6. Refrigerate for 24 to 36 hours*.
  7. When ready to bake, preheat oven to 350 degrees.
  8. Line a baking sheet with parchment paper or a nonstick baking mat if desired. You may also bake directly on cookie sheet. Do not grease pan.
  9. Sprinkle cookie dough balls lightly with sea salt and bake for about 15-18 minutes if the dough is at room temperature, 18 minutes if the dough is baked from a refrigerated state.
  10. The cookies are done when the tops are golden or a crust has formed and the edges are slightly crispy. The middle of the cookie will fall after removed from oven and cooled.
  11. The remaining dough may be frozen for a month or refrigerated for up to five additional days if covered tightly.

Recipe Notes

-I prefer using 2 cups of All Purpose flour and 1 cup of bread flour-The original recipe calls for mixing the chocolate in by hand so the chocolate pieces will not be broken up, I like the breaking up of the chocolate in the cookies a bit, so I simply mix the chocolate in with the flour mixture using the stand mixer set on low. -Trader Joe's Pound Plus Chocolate works well in this recipe and is affordable for most cooks. It is sold in large 1 lb 1.6 oz bars. I use one bar for this recipe, no need to add any additional chocolate. -If you want to produce large flat cookies, bake the cookies immediately after mixing the dough.-This recipe will yield approximately 18-19 large cookies (1/4 cup size scoop) You may also use a smaller scoop, which will yield about 3 dozen 3 inch cookies.