Sunday, February 3, 2013

New York Times Chocolate Chip Cookies

New York Times Chocolate Chip Cookies - made January 26, 2013 from
No, I wasn't seeing my friend Todd as the reason for trying out this recipe.  This time it was for my nephew, Stephen, who, like any soon-to-be 13-year-old growing taller and taller by the day, likes chocolate chip cookies.  Something to fuel those growth spurts.  This was a good cookie although I don't know that it really sticks out amongst the vast array of chocolate chip cookie recipes I've tried.  The edges were crispy and the cookie itself was definitely chewy and good.  I would probably need to try several different chocolate chip cookies to decide if this was a standout but since I'm one of those annoying people who eats one cookie and stops, that's not likely to happen.  I do like that the recipe has weight measurements though since that makes for the most accuracy in baking.

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
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
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate chunks or chips
Sea salt for sprinkling, optional

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. 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. I recommend portioning into dough balls before chilling them as the dough will be easier to handle unchilled.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 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.

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