The Best Chocolate Chip Cookie Recipe | New York Times Chocolate Chip Cookie

By pjones-2

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
• 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 natural vanilla extract
• 1 1/4 pounds bittersweet chocolate (I used Ghirardelli chocolate chips )
• Sea salt

Details

Servings 18
Cooking time 20mins
Adapted from tidymom.net

Preparation

Step 1

flat cookies vs fluffy cookies?

you want to follow the directions precisely the first time

But the real magic is the one-and-a-half-inch ring between them where the two textures and all the flavors mix.” ~ Maury Rubin, City Bakery, on West 18th Street, NY

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

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

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. Eat warm, with a big napkin.

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Well I made them. You are right this chocolate chip recipe is wonderful. I made one tray at the size you suggested but, I decided to try making them 1&1/2 ozs. .@ for 16 minutes and they came out perfect. I felt that I had to leave the bigger size in to long and they were getting to dark on the bottom . I also, added chopped walnuts in. “They are great” my husband and son love them. Thank You for the recipe.

Adding this to my list to try. Yes, I am a TollHouse recipe user.

But it’s funny because I was just thinking- what if there is a BETTER recipe?! That makes so much sense to have a bigger cookie to get the crispy edges and soft inner parts. I LOVE a good Chocolate Chip Cookie with nuts.

These are the most AMAZING cookies I’ve ever had!! After making these I will never make another chocolate chip cookie again. My family requests these regularly, and they always turn out wonderful. Thank you!!!!