NY Times Chocolate Chip Cookies

The NY Times rated this the BEST chocolate chip cookie recipe ever! ohsweetbasil.comI think this NY Times Chocolate Chip Cookies Recipe is soooo buttery. Some love that. Some don’t.We love trying to find out favorite chocolate Chip Cookie recipe and Cade, my hubby, looooooooved this one.

The NY Times rated this the BEST chocolate chip cookie recipe ever! ohsweetbasil.com

It takes some preparation, but I was thinking about it and while this isn’t the recipe for spur of the moment it is perfect for planning ahead. See, sometimes I need to make someone cookies or whatever and I stress because I know my day is too crazy. Some recipes MUST be baked immediately which means there is no prep the day before. That’s a little annoying. But, this one is perfect!

The NY Times rated this the BEST chocolate chip cookie recipe ever! ohsweetbasil.com

You can make the dough a day ahead and just bake them right before you need them.The NY Times rated this the BEST chocolate chip cookie recipe ever! ohsweetbasil.com

NY Times Chocolate Chip Cookies

NY Times Chocolate Chip Cookes
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1½ dozen 5-inch cookies.
 
A great buttery, plan ahead recipe that is simply delicious! Make them the day before grandkids, guests, or a big event then just pull them out of the fridge, bake and go!
Ingredients
  • 2 cups minus 2 tablespoons (8½ ounces) cake flour
  • 1⅔ cups (8½ ounces) bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons coarse salt
  • 2½ sticks (1¼ cups) unsalted butter
  • 1¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
  • Sea salt.
Instructions
  1. Sift the flours , baking soda, baking powder and salt into a bowl and set aside.
  2. Using a mixer, 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.
  3. Reduce the speed to low, and add the dry ingredients and mix until just combined, about 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.
  4. 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.
  5. When you are ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
  6. Scoop 6 3½-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.
  7. Transfer sheet to a wire rack to cool for 10 minutes. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.