Sunday, March 11, 2012

NY TIMES COOKIES WITH SEA SALT-THE BEST!


HANDS DOWN, MY FAVORITE CHOCOLATE CHIP COOKIE! PROBLEM? NEED TO WAIT 24 HOURS BEFORE BAKING THEM OFF. YIKES!

New York Times Chocolate Chip Cookies

Yield: 1 1/2 dozen 5-inch cookies

ingredients:

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 bittersweet chocolate disks, at least 60 percent cacao content (I PREFER GHIARDELLI CHIPS)

Sea salt

directions:

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, 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.

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. 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.



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10 comments:

4you-withlove said...

I bet the sea salt make them AMAZING!!

Dorothy @ Crazy for Crust said...

I really need to try those cookies. They look amazing!

The Stuff of Success said...

These cookies look so delicious. I found you from the Sunday Social at The Sasse Life. I am stopping in from TheStuffofSuccess and I am your newest follower. Feel free to stop on by and say hello. Have a great week. Athena

Addicted to Recipes said...

That would be so hard to wait 24 hours before baking...when I want chocolate, I want it now! These look so good, and I love the idea of the sea salt! Would love for you to link up: http://iamaddictedtorecipes.blogspot.com/p/link-party.html
Have a great day!

Nicola said...

I've been meaning to try the NY chocolate chip cookie recipe for a long time now. Great idea adding the sea salt!

Lisa @ Flour Me With Love said...

Oh my do these look amazing! Thanks so much for sharing at Mix it up Monday :)

Our Delightful Home said...

Yummy! I would love for you to link up at my linky party via: http://ourdelightfulhome.blogspot.com/2012/03/show-me-what-you-got-linky-party-5.html


PS: I am your newest Linky Follower!


Mrs. Delightful
www.ourdelightfulhome.blogspot.com

Addicted to Recipes said...

Can't wait to try these...thanks so much for sharing at Scrumptious Sunday! Happy Friday!

brenda said...

Do you think you could use this cookie dough for truffles. I am looking for some really good truffle recipes and I was just wondering. Thanks they look great.|
Brenda

DANIELLE said...

THANKS SO MUCH EVERYONE! BRENDA-I AM NOT SURE-DO U MEAN AS A RAW DOUGH? IF SO, TRY THE EGGLESS RECIPE HERE http://cookiesxo.blogspot.com/2012/06/cookie-dough-brownie-bars.html THANKS FOR VISITING MY BLOG!!

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