New York Times' Chocolate Chip Cookies

New York Times' Chocolate Chip Cookies 
without nuts on top
with nuts below

I normally don't follow food trends and believe the cookie everyone says is the BEST really is the BEST, but this one is the exception. These cookies are really the ideal crisp on the edges and chewy in the middle cookie that most people just adore in a chocolate chip cookie. They're even still great the next day, which is something I very rarely say. 

I think I found this recipe on 3 different websites, but am linking We Are All Magic here because it's a sharp looking website. I did add salt to the dough, which at least two of the sites I went to did NOT include. They both did have Maldon Sea Salt as an option to sprinkle on top of the cookies though. Additionally, I browned one stick of the butter because my favorite chef Claire Saffitz does that frequently in her cookie recipes.

I highly recommend you use the best chocolate you can find & afford because it does make a difference. And do take the time and effort to to brown the butter because it also takes these cookies to the next level. Do it.

And enjoy.


New York Times' Chocolate Chip Cookies

Adapted from weareallmagic.com

Ingredients:

• 8.5 ounces cake flour (2 cups minus 2 tablespoons)
• 8.5 ounces bread flour (1 2/3 cup)
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt (Diamond Crystal; if using Morton's use 3/4 teaspoon)
• 2 1/4 cups (10 ounces) butter
• 10 ounces packed light brown sugar (1 1/4 cup)
• 8 ounces white sugar (1 cup plus 2 tablespoons)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1.25 pounds good quality chocolate chunks or chips (about 3 1/3 cups -- I use Nestlé Dark Chocolate Morsels)
• 1 1/2 cups chopped pecans (toasted), optional

Instructions:

• Place 6 ounces of the butter in a large mixing bowl. Brown 1/2 cup (4 ounces) of the butter by heating it in a heavy bottomed pan over medium low heat, stirring almost continuously. When the butter solids are a deep golden brown, carefully pour the melted browned butter over the other butter in the butter in the mixing bowl, making sure to scrape all of the browned butter into the bowl. Allow to cool to room temperature before using. You can stir the butter to speed this up.

• While the butter cools, sift together the flours, baking soda, baking powder and salt into a medium bowl and set aside.

• Add the brown sugar and white sugar to the butter in the mixing bowl. Beat butter an sugar on high until light and fluffy. 

• Add eggs and vanilla and beat again until light and fluffy again.

• Add the flour, soda, baking powder, and salt mixture and mix on low just until combined. 

• Stir in chocolate chips/chunks to distribute evenly.*

• Line a rimmed baking sheet with wax paper.

• Scoop dough in about 2-3 tablespoon dollops/balls and place on wax paper in prepared pan. Smoosh each ball down into a thick disk. When all dough has been portioned, cover and refrigerate or freeze. If you plan to bake the next day, just refrigerate. If you want to have dough on hand to bake a few at a time, freeze and then transfer frozen dough to zip log freezer bags.

• When ready to bake, preheat oven to 350 degrees Fahrenheit for at least 30 minutes.

• Line a baking sheet with parchment paper. Place dough discs on the parchment-lined pan, about 2 inches apart. 

• Bake at 350 degrees F for 13-15 minutes or until edges are starting to turn golden brown.

• Remove from oven and allow to cool on pan for about 5 minutes before moving to a cooling rack to cool completely. 

• Store baked cookies in an airtight container and consume within 2 days for best taste. 

Makes about 3 dozen 4-inch cookies

*Today I divided the dough in half and added half of the chocolate chips to one half of the dough. To the other half of dough, I added a fourth of the chocolate chips and probably 1 1/2 cups of chopped pecans. I like to give people choices.

Weighing the ingredients works best for me.

Browned butter and sugars

The butter and sugars didn't quite get fluffy today.

After the addition of eggs

With nuts and without

Ready to bake

Post-bake

Ready for the freezer