New York Times Chocolate Chip Cookies
Trying my hand at the New York Times Chocolate Chip Cookie. There's definitely a reason it's famous - perfectly soft but crispy. YUM!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 pounds bittersweet disks, at least 60 percent cacao content
- *Sea salt – optional
Steps
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Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
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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.
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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.
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When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| minus 2 tablespoons cake flour | 2 cups | - | - |
| bread flour | 0.3333333333333333 cups | - | - |
| baking soda | 0.25 teaspoons | $0.50/100g | $0.13 |
| baking powder | 0.5 teaspoons | $0.50/100g | $0.25 |
| coarse salt | 0.5 teaspoons | - | - |
| unsalted butter | 1 sticks | - | - |
| light brown sugar | 0.25 cups | - | - |
| plus 2 tablespoons granulated sugar | 1 cup | - | - |
| eggs | 2 large | - | - |
| pure vanilla extract | 2 teaspoons | - | - |
| bittersweet disks | 0.25 pounds | - | - |
| *Sea salt – optional | - | - | - |
*Estimated market prices, may vary by region
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