NYT's Chocolate Chip Cookies

Have you heard about the New York Times chocolate chip cookies? It's showing up everywhere on the Internet these days as the best chocolate chip cookies out there. This is not your ordinary chocolate chip cookie either. Instead of using all purpose flour, you actually use cake and bread flour. They're also a bit saltier than your typical chocolate chip cookie.

I love trying new versions of classic favorites like chocolate chip cookies and banana bread. I actually have two favorite chocolate chip recipes now. One is the mesquite chocolate chip cookie and the second is the New York Times chocolate chip cookie. Since mesquite flour is hard to find and very expensive, I find myself making the New York Times chocolate chip cookie more and more often now. If I have a craving for cookies, this is my go to recipe! It's a bit more involved than your average cookie recipe but the end result is definitely worth it.

There are so many versions of this recipe around. I personally like my cookie not very sweet and with white chocolate chips inside. It's still a sweet cookie overall but hey, they're chocolate chip cookies so they have to be sweet :)

Do you have a favorite chocolate chip cookie recipe? Try this one and let me know how it compares to all the others you have had.

NYT's Chocolate Chip Cookies
Makes 30 cookies
(Adapted from the Other Side of 50)

1 cup cake flour
1/2 cup + 1/3 cup all purpose flour
1/2 tsp wheat gluten
1/2 tsp baking soda
1/2 tsp baking powder
pinch of salt
1 cup + 1/8 cup salted butter, at room temp
1/2 cup yellow sugar
1/2 cup sugar
1 egg
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
1/4 cup white chocolate chips
25 g grated dark chocolate

Mix flours, wheat gluten, baking soda, baking powder, salt and set it aside.

In a mixer, mix butter and sugars. Add egg and vanilla. Mix. Slowly add dry ingredients and mix. Stir in chocolate chips and grated chocolate. Wrap in saran wrap and refrigerator overnight.

Preheat oven to 350 F. Place little balls of dough on cookie sheet and bake. I used balls the size of 1 to 1 1/2 tablespoon. Bake for 12-14 minutes, rotating halfway. I like my cookies a bit darker at the bottom but you could bake them 10-12 minutes, if you don't. 


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