New York Times Chocolate Chip Cookies

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New York Times Chocolate Chip Cookies

New York Times Chocolate Chip Cookies



  1. In a large bowl, whisk together cake flour, bread flour, baking soda, baking powder and coarse salt.
  2. In the bowl of an electric mixer on medium high speed, beat butter until creamy, about one minute.
  3. Add granulated sugar and Brown sugar and beat until light and creamy, about 3 to 4 minutes. Using a spatula, scrape down the sides of bowl.
  4. Add eggs, one at a time, mixing well after each addition.
  5. Add vanilla extract and mix until fully incorporated.
  6. Reduce speed to low, add flour mixture and mix until just Incorporated.
  7. Using a spatula, carefully stir in chocolate pieces, incorporating them without breaking them.
  8. 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).
  9. When ready to bake, preheat oven to 350°F and line baking sheets with parchment paper.
  10. Scoop dough into generous golf ball sized mounds (about 2 tablespoons) onto prepared baking sheets, spacing them at least 2 inches apart.
  11. Sprinkle cookies lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes, rotating the baking sheets halfway through baking.
  12. Remove from oven, cool 10 minutes, then transfer cookies to a wire rack to cool a bit more.  We use Surpahs 3 Tier Stainless Steel Cooling Racks Click Here

To safely handle hot pans we use KitchenReady Oven Gloves Click Here


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