NYT Chocolate Chip Cookies

It just takes a few simple ingredients ..and some love skills to make a good cookie. According the the NYT article, one of the things that make this recipe unique is the refrigeration of the dough. From the science pov, this refrigeration dehyrates the dough and helps the dry ingredients to fully absorb the wet ingredients, which in turns give a nicer browned and richer tasting cookie. OOOooh, scientifically proven! I like. Here it goes.



New York Times Chocolate Chip Cookies
recipe from NYT
-makes 1 1/2 dozen 5-inch 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 (I used chopped dark chocolate and added some walnut pieces too)
Sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light (~5mins). 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 (~5-10secs). 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.
3. When ready to bake, preheat oven to 350F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. 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 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.


^after 24 hours& ready to be baked.

Hmph! I am disappointed with my result. Not sure if it really is the recipe fault because I have seen other people's photos of their cookies and mine looks .. a little different? My cookies turned out flat, hard and SUPER DUPERRRRR sweet. I wanted to make a smaller batch just to test the recipe out so I halved all the ingredients. It shouldn't affect the result right? The ratios are all the same still. RIGHT?!?! WHYYYY? I am sad. I waited a whole night anticipating some real good cookies to eat during class. These were almost inedible because they were wayyyyyy too sweet. I sprinkled sea salt on a few of them and my tasts buds went crazy. Don't get me wrong. I like sea salt on sweets.. sometimes.


^the sea salt one. where are the chocolate? ;o

Not too sure what I did wrong. I like to give this full recipe a try one day. Not in the near future though. I believe I have reached my maximum capacity of CCC for this year. :p

*If you want a good CCC recipe, I highly recommend NM CCC. This recipe is the best I tried so far.