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Archive for February, 2011

The Best Chocolate Chip Cookies in the WORLD!

I am ALWAYS on the search for the perfect chocolate chip cookie recipe. Well, the search has finally ended! I FOUND IT!

Let me warn you of a couple of things, if you want to make this recipe, you need to do it at least 24 hours before you want your cookies (the dough needs to be in the refrigerator for at least 24 hours before baking). Let me also warn you that you need both cake flour and bread flour instead of regular flour. You MUST have the right ingredients for it to be the PERFECT cookie! The recipe was listed in the NY Times at some point, and I found it on another blog. It is the best cookie I’ve ever made or eaten!

THE NYTimes Chocolate Chip 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 semi-sweet chocolate chips
Sea salt

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer, cream butter and sugars together until very light, about 5 minutes. 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 to 10 seconds. 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.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
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.
Yield: 1 1/2 dozen 5-inch cookies.

*I didn’t make huge cookies – I used a small cookie scoop and got somewhere around 40. I baked them for about 9 minutes and they were perfectly crisp on the edges and gooey and chewy in the center. Perfect, in my opinion.

Give the recipe a try and let me know what you think!!
Find more amazing treats at Sweet as Sugar Cookies
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