Sunday, July 22, 2012

NY Times Chocolate Chip Cookie

This weekend I hosted a milk and cookies birthday party for my 30th birthday. It was pretty fun. I got some of my friends and relatives and myself to bake over 10 varieties of cookies. Then, we served them with milk and asked guests to vote on five categories. This version of the famous New York Times Chocolate Chip Cookie won 1st place in two categories - Just like Mom's and The Perfect Cookie. See for yourself and make this cookie make the dough today, start enjoying them tomorrow or the next day.

Note 1: Do NOT skimp on the refrigeration. For some reason, it makes a difference. Do at least 24 hours
Note 2: Do not use an airbake-style cookie sheet, it makes the cookies spread too much
Note 3: I started off making them huge but ended up making them more normal sized, they were still good
Note 4: Don't forget to salt the tops

I used this recipe, which is probably a little different than the original, but these are the ones to try.

2 C minus 2 T all-purpose flour
1 2/3 C bread flour
1 1/4 t baking soda
1 1/2 t baking powder
1 1/2 t coarse salt (if you use regular salt you are supposed to use less)
1 1/4 C butter
1 1/4 C brown sugar
1 C and 2 T white sugar
2 eggs
2 t vanilla extract
1 1/4 lbs chocolate disks - bittersweet or dark (I found these at Sprouts in the bulk section, I used dark chocolate but it tasted a lot like bittersweet)
Maldon Sea Salt Flakes

1. Whisk flours, baking soda and powder in a bowl, set aside.
2. Cream butter and sugars together for 5 minutes until very light. Add eggs, one at a time and mix well. Add vanilla.
3. Reduce speed to low and slowly add the dry ingredients until just combined. Add the chocolate discs and try not to break too many of them.
4. Remove the bowl from the mixer and cover with a piece of plastic pressed onto the top of the dough. Refrigerate for 24 to 36 hours-but up to 72. (I did 24)
5. Preheat the oven to 350 degrees.
6. Line non-airbake cookie sheets with parchment paper or slipat sheets
7. Scoop cookie dough onto the prepared trays and turn chocolate pieces so they are horizontal
8. Sprinkle with maldon sea salt or other flake salt
9. Bake until golden brown but still soft about 10-12 minutes for regular sized cookies or 18-20 minutes for large sized cookies
10. Let cool on trays 5 minutes before transferring to wire racks to cool. Do yourself a favor, have one warm.

These cookies freeze well. To freeze, place one layer of cookies on the long side of a gallon sized zip top bag. Place a piece of parchment on the cookies and continue to layer until the bag is full. Carefully move the bag to the freezer and lay flat until frozen and if possible the whole time. When you defrost, be sure the cookies are not touching or they will stick together.

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