The BEST Chocolate Chip Cookie | New York Times Chocolate Chip Cookie

Name: The BEST Chocolate Chip Cookie | New York Times Chocolate Chip Cookie
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 18
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 567 grams bittersweet chocolate (I used Ghirardelli chocolate chips ); 241 grams 2/3 cups bread flour; 241 grams cups minus 2 tablespoons cake flour; 2 teaspoons coarse salt; 2 larges eggs; 237 milliliters (8 ounces) granulated sugar; 283 grams 1/4 cups light brown sugar; 18 servings Sea salt; 296 milliliters 1/2 sticks unsalted butter; 2 teaspoons natural vanilla extract

You can never have too many dessert recipes, so give The BEST Chocolate Chip Cookie | New York Times Chocolate Chip Cookie a try. One serving contains 504 calories, 6g of protein, and 26g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 18. 48631 person have tried and liked this recipe. From preparation to the plate, this recipe takes about 20 minutes. Head to the store and pick up granulated sugar, bread flour, butter, and a few other things to make it today.

Instructions

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.

Ingredients you will need

Baking Soda

Butter

Cream

Salt

Equipment you will use

Blender

Bowl

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

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Chocolate

Mounds Bar

Dough

Equipment you will use

Baking Paper

Baking Sheet

Oven

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. Eat warm, with a big napkin.

Ingredients you will need

Dough

Equipment you will use

Wire Rack