Friday, March 16, 2012

Chocolate Chip Cookie #5, NY Times Recipe

This is the final chocolate chip cookie recipe of the week!  Do you have a favorite so far?
I have been dying to try this recipe.  According to many, this is the best chocolate cookie recipe EVER!  Trust me, Google it.  The recipe was originally published in the NY Times and it has been a favorite ever since.
A few things that stand out about this recipe: a combination of bread and cake flour, no all-purpose flour and you let the dough chill for at least 24 hours.  This process allows for a firmer and drier dough, which bakes to a firmer consistency. Once again, the bread flour makes the cookies nice and puffy.  If you like cookie dough, you will love this dough! yum...I think I ate more dough than cookies.  Another fun thing, you sprinkle the top with salt!  

Chocolate Chip Cookies
from NY Times
2 cups minus 2 Tablespoons cake flour
1 2/3 cups bread flour
1 1 /4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 1/4 cups unsalted butter
1 1/4 cups brown sugar
1 cup plus 2 Tablespoons sugar
2 large eggs
2 teaspoons vanilla exract
2 cups chocolate chips.  *I used milk chocolate, the recipe recommends using bittersweet chocolate disks*
Salt for sprinkling.  I used Fleur de Sel, or you could use sea salt.

Sift together flours, baking soda, baking powder, and salt. Set aside.
Using your stand mixer, cream together butter and sugar, until very light, about 5 minutes. Add eggs, one at a time, making sure to completely mix after each addition.  Add vanilla.  Reduce speed to low and add dry ingredients, mixing until just combined, about 15 seconds.  Use a wooden spoon to add chocolate.  Cover dough and refrigerate for at least 24 hours.  (I chilled my dough for 24 hours, I imagine the flavor only gets better with longer refrigeration) It can be refrigerated up to 72 hours.
When you are ready to bake, preheat oven to 350.  Line your cookie sheet with parchment or a silpat.  I used a big soup spoon to measure out my dough and then give it a little sprinkle of salt.  Bake for 15-18 minutes, transfer to a rack for cooling.
These were very tasty cookies.  I think I just overbaked them. It was tough to tell when they were done! The dough is pretty light, so I kept thinking they needed more time.  They did make very good dunkers though.  They reminded me of the Cook's Illustrated version because they had that perfect caramel flavor.  The sprinkle of salt really added a lot. I would make these again, but just watch my baking time a little closer.  However, right from the oven, these cookies tasted perfect. And really, isn't that the best way to eat a chocolate chip cookie?
That's it! 5 different takes on one little cookie! I'll be back tomorrow with my reviews and your chance to win a cookie package baked by me!  What's your favorite so far? I know what mine is!