New York Times Chocolate Chip Cookies

Name: New York Times Chocolate Chip Cookies
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 241 grams cups minus 2 tablespoons cake flour; 241 grams 2/3 cups bread flour; 1 teaspoons baking soda; 2 teaspoons baking powder; 2 teaspoons coarse salt; 296 milliliters 1/2 sticks unsalted butter; 283 grams 1/4 cups light brown sugar; 237 milliliters (8 ounces) granulated sugar; 2 larges eggs; 2 teaspoons pure vanilla extract; 1 serving Sea salt (sometimes I add this, sometimes, I dont); 567 grams bittersweet disks or fèves, at least 60 percent cacao content (see note below)

You can never have too many dessert recipes, so give New York Times Chocolate Chip Cookies a try. This recipe makes 12 servings with 485 calories, 6g of protein, and 21g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 40 minutes. This recipe from My Baking Addiction requires granulated sugar, bread flour, vanillan extract, and eggs. New York Times Chocolate Chip Cookies, New York Times Chocolate Chip Cookies, and New York Times Chocolate Chip Cookies are very similar to this recipe.

Instructions

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

Ingredients you will need

Baking Soda

Salt

Equipment you will use

Bowl

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.

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Butter

Cream

Equipment you will use

Blender

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.

Ingredients you will need

Chocolate

Vanilla

Dough

Egg

Wrap

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Plastic Wrap

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

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Baking Paper

Baking Sheet

Oven

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.

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Chocolate

Mounds Bar

Dough

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Baking Sheet

Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.

Ingredients you will need

Sea Salt

Equipment you will use

Oven

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.

Ingredients you will need

Dough

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

241grams

cups minus 2 tablespoons cake flour 241grams

2/3 cups bread flour 1teaspoons

baking soda 2teaspoons

baking powder 2teaspoons

coarse salt 296milliliters

1/2 sticks unsalted butter 283grams

1/4 cups light brown sugar 237milliliters

(8 ounces) granulated sugar 2larges

eggs 2teaspoons

pure vanilla extract 1serving

Sea salt (sometimes I add this, sometimes, I don't)567grams

bittersweet disks or fèves, at least 60 percent cacao content (see note below)

Recommended wine: Cream Sherry, Madeira, Moscato Dasti, Port, Prosecco

Cream Sherry, Madeira, and Moscato d'Asti are great choices for Chocolate Chip Cookies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.