New York Times Best Chocolate Chip Cookie!!! by Amanda Dickey - Musely
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New York Times Best Chocolate Chip Cookie!!!

posted in Food & Drink > Recipes
10/30/2015
  • Ingredients
    • 2 cups minus 2 tbsp cake flour
    • 1 2/3 cups bread flour
    • 1 1/4 tsp baking soda
    • 1 1/2 tsp baking powder
    • 1 1/2 tsp coarse salt
    • 2 1/2 sticks unsalted butter
    • 1 1/4 cups light brown sugar
    • 1 cup plus 2 tbsp granulated sugar
    • 2 large eggs
    • 2 tsp natural vanilla extract
    • 8oz semi sweet chocolate, chopped into chunks
    • 4oz unsweetened chocolate, grated
    • 8oz semi sweet chocolate chips
    • sea salt

  • Instructions
    1. Sift flour, baking soda, baking powder and salt into bowl. Set aside
    2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 min. 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. Stir all chocolate into dough using a wooden spoon. 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

  • 3. When ready to bake, preheat oven to 350F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside
    4. The original recipe recommends using 3 1/2oz of dough per cookie and baking six cookies per baking sheet, but I thought that made for an entirely too large cookie. So I dropped the dough by tablespoonfuls onto the prepared cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes. Transfer sheet to a wire rack for 3-4 minutes, then slip cookies into another rack to cool a bit more. Repeat with remaining dough!!

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