I 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.
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!
You can make the dough a day ahead and just bake them right before you need them.
How Do You Soften Chocolate Chip Cookies?
There are a few ways to soften cookies that have gone hard.
Place a couple of slices of apple in an airtight container with hard cookies.
The apple will help moisten the cookies.
Place a slice of bread inside a zip lock bag full of cookies.
The slice for bread will help soften the cookies without adding any flavor.
Wrap a few hard cookies in a moistened paper towel and place in the microwave for 10 seconds.
Can You Use Regular Flour Instead of Cake Flour?
You can substitute all purpose flour for cake flour in recipes.
Take one cup of all purpose flour, spooned and leveled.
Remove two tablespoons, and then add two tablespoons of cornstarch to the all purpose flour.
Sift together before using.
How Long Will Chocolate Chip Cookies Keep?
Chocolate Chip cookies will keep for 2-3 weeks at room temperature.
The cookies should be kept in an airtight container.
NY Times Chocolate Chip Cookies
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
- Sea salt.
- Sift the flours , baking soda, baking powder and salt into a bowl and set aside.
- 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.
- 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.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours.
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or a nonstick baking mat.
- Scoop 6 3 1/2-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.
- 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.
Serving Size:1 cookie
Amount Per Serving:Calories: 398 Saturated Fat: 0g Cholesterol: 54.6mg Sodium: 0mg Carbohydrates: 68g Fiber: 12g Sugar: 36.9g Protein: 8.7g