Monday, July 16, 2012

New York Times Chocolate Chip Cookies

Maryam sure can nag for some cookies. She found this recipe through pinterest, and now I have a new favorite baking website to check out for inspiration. I "finally" made them when Yusif and Naven came over yesterday. Baking is just more fun when you're going to share.

These cookies were fabulous because they are made with cake flour and bread flour. I highly recommend bread flour when making cookies. I added one cup of toffee bits just for that extra depth of flavor. If you do add toffee, use parchment paper on your pan, because as the cookies cool they can start to stick and it's harder to get them off in one piece.

I can't stress how important it is to "underbake" your cookies to get them chewy and soft on the inside. You should take them out of the oven when they still look like they need 2 more minutes to get golden brown. If they already look golden brown and perfect to eat, they will be overbaked. Because as they cool on the pan, they will still be cooking slightly.

The recipe says they need 48 hours to chill. I agree, if you want the best cookie, you have to wait. But you can speed the process by putting them in the freezer first and then the fridge.

This blogger's 8 secrets for baking the best cookie are all true. Very good read!

New York Times Chocolate Chip Cookies

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 pounds bittersweet chocolate chips
Sea salt 

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. 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.

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. 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.

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