I first made the New York Times chocolate chip cookie recipe back in 2011 and the verdict with my family was that it was a really, really good cookie. I’ve made them a few more times since then, but they never became my go-to recipe for chocolate chip cookies. For me, chocolate chip cookies are usually a spur of the moment thing and I rarely had the right combination of cake and bread flour on hand to follow that recipe.
When I saw that Deb at Smitten Kitchen had updated the recipe to use all-purpose flour I tried the recipe again and have made them at least 3 more times since then. The cookies have a complex, toffee like flavor and the sprinkling of salt on top makes these something special. I still haven’t taken the plunge and purchased the expensive dark chocolate disks that are recommended for these cookies, but chocolate chips seem to work just fine.
It really is important that you make these cookies large. I know it seems extreme, but when they’re big you’ll get the combination of textures that these cookies are famous for- soft in the middle and chewy on the outside.
- 1¼ cups unsalted butter, at room temperature
- 1¼ cups (240 grams) light brown sugar
- 1 cup plus 2 tbl (225 grams) granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1¼ tsp baking soda
- 1½ tsp baking powder
- 1½ tsp coarse or kosher salt
- 3½ cups plus 2 tsp (445 grams) all-purpose flour
- 3 cups dark chocolate chips
- Sea salt
- Cream the butter and sugars together until light and fluffy, approximately 3 to 4 minutes. Add the eggs one at a time, mixing after each addition. Add the vanilla and mix together. Sprinkle the baking soda, baking powder, and salt over the dough and mix until fully incorporated. Add the flour and mix until mostly incorporated, then add in the chocolate chips. Mix until just combined (don't over mix).
- Form the dough into 100 gram (3½ oz.) sized balls and place close together on a parchment paper lined cookie sheet. Sprinkle with sea salt, then cover and refrigerate for at least 24 hours, ideally 36 hours.
- When you're ready to bake, preheat the oven to 350 degrees. Place the cookies on a parchment paper lined cookie sheet leaving ample space between the cookies since they will spread significantly. Bake for approximately 13-17 minutes until they are golden brown on the edges, be careful not to overbake. Allow to cool on the cookie sheet for several minutes then transfer to a cooling rack to cool completely.
Source: Smitten Kitchen