New York Times Chocolate Chip Cookies

By mitzzy

I’ve been eyeing this famous New York Times Chocolate Chip Cookies recipe for a very long time now. First published in the New York Times on July 9, 2008, this recipe took the internet by storm when David Leite experimented with baking cookie dough that had a chance to rest in the refrigerator for a given number of hours. Leite described that refrigeration allows for the dough and other ingredients to fully absorb the liquid, resulting in a drier dough baking to a better consistency. Leite shared that even Chocolate Chip Cookie inventor Ruth Wakefield noted in her 1953 Toll House Cookbook that the cookie dough is meant to be chilled overnight (a crucial piece of information that is not included in the recipe on the bags of Nestle’s chocolate morsels). Interesting stuff, huh?

Ingredients

• 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 (I used sea salt)
• 1 1/4 cups unsalted butter (2 1/2 sticks)
• 1 1/4 cups (10 ounces) packed light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 20 ounces bittersweet chocolate chips (I used semi-sweet)
• extra chocolate chips, optional
• sea salt (optional)

Details

Preparation time 15mins
Cooking time 18mins

Preparation

Step 1

1. Sift together the dry ingredients (flour through salt). I just scraped mine through a fine strainer/sieve since my sifter isn't all that great. Set aside.

2. Use an electric mixer to combine the butter and sugars- mixing until the mixture is very light, about 5 minutes. Mix in the eggs, one at a time. Add the vanilla. Reduce the speed to low, add the dry ingredients and, mix just until the dry ingredients are incorporated. Stir in the chocolate chips. Place the dough in an airtight container and refrigerate a minimum of 24 to 36 hours before baking (and up to 72 hours).

3. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat mats.

4. For 5-inch cookies, scoop six 3.25 ounce mounds of dough- giant golf ball-sized (I rolled mine into balls) onto a baking sheet, spacing them evenly apart. Don't try to fit more on the sheet or you'll end up with cookies baking into each other. Dot some extra chocolate chips on top, if desired. Sprinkle each ball of dough with a small pinch of sea salt, if desired.

5. Bake until the edges are golden brown and the center is lighter and soft, 18 to 20 minutes. Let the cookies cool on the baking sheet for about 15 minutes, then transfer the cookies to a rack and let them cool completely. Repeat with the remaining cookie dough.

Tips:
*If you'd prefer to make smaller cookies, shape your cookie dough into small golf ball-size instead (2 ounces), and bake for 15 to 18 minutes.