New York Times Chocolate Chip Cookies

I've wanted to make these cookies for years, but a 36-48 hour chill time in the fridge? Who has time to wait for cookies?!?!?! But... I finally made them, and wow, they are totally worth the wait. My guinea pig testers soundly approve (save for one, but he can't make stir-fry so he doesn't count!)

I followed the recipe mostly to the tee. When finding online recipes, it's always worth a browse through the comments. The commenters saved me a lot of grief!

The main changes I made:
- used 1 x 12 ounce bag of dark chocolate chips and 1 x 12 ounce bag of semi sweet chocolate chips (which ends up being 4 ounces more chocolate than the original recipe calls for).
- formed the dough using my #60 disher prior to chilling (plopped the portions into an airtight container, separated the layers with waxed paper/cling film (I've made these twice so far)) which ends up making about 6 dozen regular sized cookies. Bake these for about 13-14 minutes, with a rest for 8-10 minutes. You want to underbake these so they stay soft in the middle (with crispy edges), is the link to the main recipe! But I've copied the ingredients and instructions below:


2 cups minus 2 tablespoons (8-½ ounces) cake flour
1-⅔ cups (8-½ ounces) bread flour
1-¼ teaspoons baking soda
1-½ teaspoons baking powder
1-½ teaspoons coarse salt
2-½ sticks (1-¼ cups) unsalted butter
1-¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1-¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt


- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, 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 speed to low, add dry ingredients and mix until just combined, 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. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 - 3-½ 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 for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.



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