Classic NY Times Chocolate Chip Cookies

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The search for the perfect chocolate chip cookie seems to be never ending. Some of the best desserts though come with patience, persistence, and motivation. We can thank Ruth Wakefield for creating this national wonder by accident at her Toll House Inn back in the late 1930s.

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Making the cookie dough is the effortless and straightforward part. The challenge is waiting 24 to 36 hours while the dough rests in the fridge and you anticipate it’s completion. It’s just like marinating meat where it really makes a difference when you taste the juicy tender cuts. Don’t settle for the ready to bake “instant” cookies found in the refrigerated aisles of grocery stores. Rather, treat yourself to a quality freshly baked homemade dessert. One that you’d probably have to pay an exorbitant price if purchasing from the elite bakery with 1,000+ Yelp reviews around town. Pair your warm, irresistible cookie with some creamy ice cream and take it as an opportunity to practice mindfulness as you bask in the fruits of your efforts. Mind you, this product is far from actual fruits but there is a time and place for everything and occasionally it is the time for you.

Classic NY Chocolate Chip Cookies

  • Servings: 1 ½ dozen cookies
  • Print

Ingredients

  • 2 cups minus 2 tablespoons cake flour (8 ½ ounces)
  • 1 2/3 cups bread flour (8 ½ ounces)
  • 1 ½ teaspoons baking powder
  • 1 ¼ teaspoon baking soda
  • 1 ½ teaspoon coarse salt
  • 1 ¼ cups unsalted butter, room temperature (2 ½ sticks)
  • 1 ¼ cups brown sugar, packed (10 ounces)
  • 1 cup plus 2 tablespoons granulated sugar (8 ounces)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla bean paste
  • 1 ¼ lb good quality dark chocolate chips/discs (Ghirardelli or Guittard) (3 1/3 cups)

Directions

  1. Sift cake flour, bread flour, baking soda, baking powder, and salt together in a medium sized bowl. Set aside.
  2. In a large bowl, cream butter and sugars together until light and fluffy for about 5 minutes. Add eggs, one at a time, mixing in between each addition. Add in vanilla bean paste and mix. Add dry ingredients and mix until dough just comes together. Fold in chocolate chips until evenly distributed.
  3. Press plastic wrap against the dough covering it completely, and refrigerate for at least 24-36 hours.
  4. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  5. Take 3 ½ ounces of dough and roll into a ball (about the size of a golf ball) and place 6 mounds of dough on a lined baking sheet. Sprinkle cookies with fleur de sel or sea salt. Bake for 14 to 18 minutes. Rotate baking tray 180 degrees halfway through.
  6. Allow cookies to cool on baking sheet for 10 minutes then move to a rack to finish cooling. Store in air tight container for up to 3 days or freeze for a few months.

Tips:

-Highly recommended to sprinkle the cookies with fleur de sel (sea salt) towards the end. It is part of the little touches that will make these cookies different than your average recipe.

-Resting the dough for 36 hours is hard! Most times we want instant cookies but the wait will be worth it. This allows for the gluten in the dough to loosen up and allows for the dough to absorb all the liquid leading to a firmer dough that will cook more evenly.

-Instead of dark chocolate you can split it up with half milk chocolate and half semi sweet chocolate for a different variation.

-If you don’t have cake or bread flour, you can substitute all purpose flour. Bread flour with its higher protein flour allows for a chewier cookie and cake flour with its lower protein flour allows for a softer cookie.

Adapted from NY Chocolate Chip Cookies recipe

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