New York Times Chocolate Chips Cookies {from Jacques Torres}

Photo by Shivani M.
Adapted from keyingredient.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 2 2 2 1/2

    minus 2 tablespoons (8 1/2 ounces) cake flour

  • 1 2/3 1 2/3 1/2

    cups (8 1/2 ounces) bread flour

  • 1 1/2 1 1/2

    1/2 teaspoons baking powder

  • 1 1/4 1 1/4

    1/4 teaspoons baking soda

  • 1 1/2 1 1/2

    1/2 teaspoons coarse salt

  • 2 1/2 2 1/2 1/4

    sticks (1 1/4 cups) unsalted butter

  • 1 1/4 1 1/4

    1/4 cups (10 ounces) light brown sugar

  • 1 1 2

    cup plus 2 tablespoons (8 ounces) granulated sugar

  • 2 2

    2 large eggs

  • 2 2

    2 teaspoons vanilla extract

  • to

    salt, for sprinkling over cookie dough prior to baking

Directions

Sift flours, baking powder, baking soda, 1 1/2 teaspoons sea salt into a large bowl; set aside. Using a mixer fitted with the 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 (I did about 20 to 30 seconds). Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough (or place dough in an airtight container) and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours (I baked mine just shy of two days later, at 44 hours) When ready to bake, preheat oven to 350F degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside. Scoop six 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. (I baked first batch of 6 cookies for 18 minutes, and baked second batch of 4 cookies for 16 1/2 minutes; I prefer the 16 1/2 minute cookies). Transfer baking mat or parchment paper 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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