New York Times Chocolate Chip Cookies

22 04 2012

All that glitters golden and chocolate-studded is worth the wait – specifically, because the agonizing hours in the fridge are what allow the gelatinous eggs the time they need to deeply hydrate the pair of flours in this perfectly balanced cookie dough.

The scatters of crunchy salt crystals coax the palate wide, allowing the consummate toasty butter nuttiness to stop time dead in its tracks. Creamy dark chocolate serves as bitter foil.

These are Cookies. Enjoy them with Milk.

New York Times Chocolate Chip Cookies
barely adapted at all from the NYT.

2 cups minus 2 tablespoons/8.5 ounces/240 g cake flour
1 2/3 cups/8.5 ounces/240 g bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups/283.5 g unsalted butter
1 1/4 cups/10 ounces/283.5 g light brown sugar
1 cup plus 2 tablespoons/8 ounces/225 g granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
2 bars dark or bittersweet chocolate, broken up into bits, perhaps with a hammer
Sea salt

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

2. Cream butter and sugars together until very light, about 5 minutes with an electic mixer, or with a fork until your hand feels like it’s about to fall off in protest.

3. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.

4. Add dry ingredients and mix until just combined. Incorporate chocolate. Press plastic wrap against dough and refrigerate for at least 24 hours (NYT claims 36 is optimal). Dough may be used in batches, and can be refrigerated for up to 72 hours.

5. When ready to bake, preheat oven to 350 degrees. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 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.

I froze half my dough; results pending experimentation.


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2 responses

24 04 2012
Kaley

I’ve seen these everywhere, but I’ve yet to make them. I prefer my browned-butter version to any other version, but I guess I’ll have to make these … damn.

2 05 2012
Alice Mendrich’s Lime-in-the-Coconut Macaroons « con tomates

[…] of sugar, and a few drops of vanilla. They take a siesta for half an hour, the better to absorb the slowly hydrating egg. A heap of lime zest rounds out the dough, which is piled into attractive little spike-bundles and […]

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