Bite-Sized Bliss: Unveiling the Legend of the New York Times Chocolate Chip Cookie
Let’s face it, chocolate chip cookies aren’t just a dessert, they’re a warm hug on a plate. But amidst the sea of recipes, one reigns supreme: the legendary New York Times Chocolate Chip Cookie. Sure, countless versions exist, each claiming to be the one and only. But trust me, after dissecting countless batches and perfecting the crumbly nirvana, I’ve cracked the code to cookie alchemy.
Today, we’re not just baking, we’re embarking on a culinary pilgrimage. Forget those sad, flat discs or dense dough bombs. Prepare for pillowy clouds of chewy perfection studded with shards of rich, bittersweet chocolate. We’ll be whispering secrets to butter, coaxing magic from flour, and transforming ordinary ingredients into bite-sized bliss.
So, gather your whisks, preheat your oven, and brace yourself for the ultimate cookie revelation. Because in this post, we’re not just making cookies, we’re making history. One decadent morsel at a time.
Are you ready? Let’s bake the legend!
P.S. Don’t worry, even if your baking prowess leans towards “burning toast is an accomplishment,” these cookies are surprisingly forgiving. Just follow my step-by-step guide and prepare to be crowned the Cookie Queen (or King) of your kitchen.
How to Make the Glorious, Legendary New York Times Chocolate Chip Cookies
INGREDIENTS
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 2 1/2 sticks unsalted butter, at room temperature
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds bittersweet chocolate discs or Valrhona fèves, at least 60 percent cacao content
- Sea salt
INSTRUCTION
- Whisk the flours, baking soda, baking powder, and salt together in a bowl.
- Combine the butter and brown and granulated sugars in a mixer.
- Beat until light and fluffy.
- Add the eggs one at a time. Mix well between each addition.
- Stir in the vanilla.
- Add the dry ingredients to the mixer and mix on low speed until just combined.
- Mix the chocolate discs in with a spatula. Cover and refrigerate the dough for 24 to 36 hours.
- Weigh out 3 1/2-ounce balls of dough. Bake on a parchment-lined baking sheet until golden brown. Cool slightly before serving.
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