Also, a cold or refrigerated dough won't spread as much.My husband is the biggest chocolate chip cookie snob. That is the beautiful golden brown color you see, and nutty flavor you taste. Then, when you bake the cookies, the sugar is able to caramelize better. When you place a dough in the fridge, the moisture in the dough is able to be evenly absorbed, then after a time begins to dry out, concentrating the flavors. If you need these cookies the same day you are making the cookies, the refrigeration is not absolutely essential. Cake flour is finer and lends a delicate crumb. Why bread and cake flour? Bread flour has a higher gluten content and lends more crisp and chew to the cookies. Bake for 8-10 minutes, or until edges turn a nice golden brown and centers still look a bit soft. Sprinkle with a touch of sea salt, if you like. Scoop cold dough out onto cookie sheets in 1' balls, or desired size. When ready to bake, preheat oven to 350☏ / 177☌. You may want to use a spoon as a stand mixer can crush the chocolate chips.Ĭover with plastic wrap and refrigerate dough for 24-72 hours. Add vanilla.Īdd dry ingredients, mixing until just combined. Add eggs one at a time, beating well after each addition. In the bowl of a stand mixer, cream butter and sugars together until light and fluffy, about 5 minutes. Whisk together cake flour, bread flour, baking soda, baking powder, and salt. 60% bittersweet chocolate chips or chunks When the cookies are finally baked, the sugar is able to crystallize easier resulting in beautiful golden edges with a center still soft, and an extra caramel nutty flavor.Įven if the refrigeration has to be skipped due to a time constraint, the cookies will still turn out delicious, although I would urge you to try the refrigeration for yourself to taste that extra special result!ĥ66g / 20 oz. Then there is the long refrigeration, which allows all the ingredients to marry and the flavor to concentrate as the dough dries out every so slightly. The recipe includes bread flour and cake flour, lending a wonderful chew and delicate crumb, respectively. Courtesy of the NY Times, they knew what they were doing with this one. But for now, I share with you another truly good recipe. I'm sure there are more out there that are wonderful. my mom’s famous chocolate chip cookies, and one with browned butter. The other two include a classic recipe a.k.a. I have three recipes for chocolate chip cookies that I love, including the one I am about to share with you. People are satisfied with 'good' when they don't know they're missing out on 'great'. That's also why there are so many chocolate chip cookie recipes out there. Chances are, even if your recipe isn't that great, they probably will taste great anyway. When you have a classic such as chocolate chip cookies (yes, chocolate chip cookies) it may seem unnecessary to improve upon it. And as I am constantly learning about foods and why ingredients act the way they do, the more I can apply that to recipes.

I like to explore, to try and constantly better what it is in my power to improve. When it comes to the kitchen, I'm not one much for routine.

Why do we need one more chocolate chip cookie recipe floating around? Want me to say chocolate chip cookies one more time? Chocolate.

And not just any chocolate chip cookies, chocolate chip cookies the NY Times way. For further information see the privacy policy. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you.

Nytimes chocolate chip cookie recipe