New York Times Chocolate Chip Cookies

"Adapted from Sugar Crafter and the New York Times."
 
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Ready In:
25hrs 20mins
Ingredients:
13
Yields:
22 cookies
Serves:
22
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ingredients

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directions

  • In a medium mixing bowl, whisk together the flours, baking soda, baking powder, and salt.
  • In a large mixing bowl, cream together the butter and sugars until very light, about 5 minutes.
  • Add in the eggs one at a time until each is well-combined with the butter mixture.
  • Beat in the vanilla.
  • Reduce the mixer speed to low, and gradually add in the dry ingredients. Mix just until combined.
  • Stir in the chocolate until well-distributed.
  • Press plastic wrap against the dough and refrigerate 24 hours.
  • You can refrigerate the dough up to 72 hours, but any longer than that and I recommend rolling the dough into ready-to-bake cookie balls and freezing.
  • When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • Form six balls of dough – the original recipe says 3.5 ounces each, but I took Cheryl’s advice and made 3.15 ounce balls, and they were the perfect size.
  • Place them on the parchment-lined baking sheet.
  • Sprinkle lightly with sea salt if desired (I normally don’t), and then bake until the edges are browned, 18-20 minutes.
  • Transfer the sheet with the cookies still on it to a wire rack to cool for 10 minutes.
  • Then, slip the cookies off the sheet directly on to the rack to cool completely.

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