New York Times Chocolate Chip Cookies

adapted from: here and a million different blogs


2 cups minus 2 Tbl. (8 1/2 oz.) cake flour

1 2/3 cups (8 1/2 oz.) bread flour

1 1/4 tsp. baking soda

1 1/2 tsp. baking powder

1 1/2 tsp. coarse salt

2 1/2 sticks (1 1/4 c.) unsalted butter, softened

1 1/4 cups (10 oz.) light brown sugar

1 cup plus 2 Tbl. (8 oz.) granulated sugar

2 large eggs

2 tsp. pure vanilla extract

1 1/4 lbs. chocolate chips


Sift flours, baking soda, baking powder and salt into a bowl.  Set aside.  Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light and fluffy, about 5 minutes.  Add eggs, one at a time, mixing well after each addition.  Stir in the vanilla.  Reduce speed to low and add dry ingredients and mix until just combined, 5-10 seconds.  Drop chocolate pieces in and incorporate them without breaking them.  Press plastic wrap against dough and refrigerate for 24-36 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 baking sheet with parchment paper or spray with cooking spray.  Use a small cookie scoop and drop dough onto baking sheet.  Bake until golden brown, but still soft, about 12-13 minutes.  Cool on baking sheet for 10 minutes then transfer to rack and cool completely.  Repeat with remaining dough or reserve dough for baking the next day.  Yield: 4 dozen cookies.  


**Jenn's Notes: I baked one batch of cookies the first night, right after I finished mixing them and they were yummy.  Then, I baked the rest after the 24 hour chill time.  I tasted one from the first night and one from the 2nd night side by side and they tasted the same to me?  So, if I was to make these again, I wouldn't bother with the chill time.  However, I read on several blogs that something magical happens after the 24 hours and they taste way better?  So who knows?   

Comments