September 23, 2012
how to win friends and influence people
People, it's time. It's the time to tell you about The Cookie. It occurred to me I haven't given near enough attention to this cookie recipe on my blog and I aim to rectify that situation post-haste, tout-suite.
If you aren't a big baker but want to have one solid cookie in your repertoire, this is it. Make this slightly adapted version of the New York Times chocolate chip cookie recipe and immediately everyone will think you have magical baking skills. I promise.
New York Times chocolate chip cookies
Makes about 2 dozen medium-sized cookies.
This recipe is pretty straightforward; no bells and whistles. The key, though, is chilling the dough for at least 12 hours before baking. Do not skip this step! It's what give the cookies their texture - that perfect crispy on the outside, chewy on the inside quality.
One other note: the recipe suggests using the scale measurements, which is how I always do it. We have a digital scale for coffee (if you know my husband, this does not surprise you) so it actually makes the recipe super easy. No measuring cups required.
Also, it really is worth investing in a Silpat mat if you bake often. I don't know why, but the cookies do bake more evenly with the mat.
3 2/3 cups (16.1) ounces of all-purpose 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 vanilla extract (natural, not artificial)
1 1/4 pounds semi-sweet chocolate chips (I use Ghiradhellii 60% when I can)
Sea salt or kosher salt
1. Whisk flours, baking soda, baking powder and salt in a medium bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until light and fluffy, about 5 minutes. Add eggs, one at a time, stopping to scrape the bowl after each addition. Stir in the vanilla. Reduce mixer speed to low, add dry ingredients and mix until just barely combined. Don't overmix. Mix in chocolate. Press plastic wrap against dough and refrigerate for 12-36 hours. Dough can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Using a small ice cream scoop or a spoon, create golf-ball sized balls and place onto baking sheet. Sprinkle raw dough lightly with salt and bake until lightly golden brown, about 12 minutes (depending on your oven - it's always best to underbake a bit because the cookies will continue to cook after you remove them from the oven). Let cookies sit on the warm baking sheet for about 10 minutes, then transfer to a cooling rack. Repeat with remaining dough. The dough also freezes well; just increase the baking time by about 4 minutes if frozen.
I like eating these cookies when they've cooled for about 20 minutes but are still slightly warm. Heaven.