The Best Chocolate Chip Cookie Recipe From New York Times

October 11, 2023 Post a Comment

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Best New York Times Chocolate Chip Cookie Recipe Hip Foodie Mom from hipfoodiemom.com

Description

There are thousands of chocolate chip cookie recipes out there, but the recipe from New York Times is considered the best. This recipe has been tested and perfected over time, resulting in the perfect balance of sweetness, texture, and flavor. These cookies are crispy on the edges, chewy in the middle, and packed with chunks of melting chocolate. Whether you're a fan of classic cookies or looking for a crowd-pleasing dessert, this recipe is the one for you.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 18-20 minutes.

Ingredients

2 cups minus 2 tablespoons cake flour
1 ⅔ cups bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
2 ½ sticks unsalted butter
1 ¼ cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
Sea salt

Equipment

Stand mixer or handheld mixer
Baking sheets
Parchment paper
Cooling rack

Method

Preheat oven to 350 degrees Fahrenheit.
Combine the cake flour, bread flour, baking soda, baking powder, and salt in a bowl.
In a separate bowl, cream the butter and sugars together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate disks or fèves.
Using a cookie scoop, portion the cookie dough onto baking sheets lined with parchment paper.
Sprinkle sea salt on top of each cookie dough portion.
Bake for 18-20 minutes, or until the edges are golden brown and the centers are just set.
Cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

It's important to use the correct flours in this recipe to achieve the perfect texture. Cake flour has a lower protein content than all-purpose flour, resulting in a lighter, more tender cookie. Bread flour has a higher protein content, which helps to create a chewy texture. If you don't have cake or bread flour, you can make your own by combining all-purpose flour with cornstarch or vital wheat gluten.

Nutrition Info

One serving of this recipe (1 cookie) contains approximately:

230 calories
12 grams of fat
29 grams of carbohydrates
2 grams of fiber
15 grams of sugar
3 grams of protein

Recipes FAQ

Can I use all-purpose flour instead of cake and bread flour?

While all-purpose flour can be used in place of cake and bread flour, the texture of the cookies may be slightly different. Cake flour has a lower protein content, resulting in a lighter, more tender cookie. Bread flour has a higher protein content, which helps to create a chewy texture. If you don't have cake or bread flour, you can make your own by combining all-purpose flour with cornstarch or vital wheat gluten.

Can I use milk chocolate instead of bittersweet chocolate?

Yes, you can use any type of chocolate you prefer in this recipe. However, using bittersweet chocolate with a high cacao content (at least 60 percent) helps to balance out the sweetness of the cookie dough.

Can I make the dough ahead of time?

Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 72 hours. You can also freeze the cookie dough for up to 3 months.

Recipe Tips

Use a cookie scoop to ensure that all of the cookies are the same size, resulting in even baking.
Don't overmix the dough, as this can result in tough cookies.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack to prevent them from breaking.
Sprinkling sea salt on top of the cookies before baking helps to balance out the sweetness and enhances the flavor of the chocolate.