This time of year bakers are turning out all sorts of holiday cookies. Fancy frosted cut-outs and seasonal spiced circles are donning the plates at many holiday parties. But the basic chocolate chip cookie often gets left behind this month. I love all the different combinations and flavors as much as the next jolly gal, but let’s think of Santa here. The poor guy can’t be flying from house to house downing a dangerous concoction of holiday cheer. So for his sake, let’s go back to basics, shall we??
The New York Times Chocolate Chip Cookie has been floating around the internet and numerous blogs for years. I took one glance at the recipe and realized that it not only called for 2 different types of flours (neither of them being all-purpose) and you had to refrigerate for 24 to 36 hours. Did it look delicious? Well of course they did, but they seemed a bit high maintenance to me back then or maybe I was just too impatient to wait so long for something that I’ve had countless times before. Trust me when I tell you guys, that these are well worth the extra flour and the extra chill time.
They are so good in fact, Old St. Nick might circle by your place for seconds. In which of course he would want to leave another gift for the very talented baker that warmed his heart with this chewy, slightly salty but wonderfully sweet cookie. Wink, wink Santa! If you know of anyone that is a I’m-happy-with-a-basic-cookie type, make these to share! You will have smiling faces all around!
Which stack would you choose?? ;)
New York Times Chocolate Chip Cookie
Recipe from New York Times
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp 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 tbsp (8 ounces) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 2/3 cup (16 ounces) bittersweet chocolate chips (I used 60% Cocoa Ghirardelli chips)
1. In a medium bowl, sift flours, baking soda, baking powder and salt. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. (Don’t rush the 5 minutes). Add eggs, one at a time, mixing well after each addition. Add vanilla.
3. Reduce speed to low, add dry ingredients and mix just until combined (count between 5 and 10 after all dry ingredients have been added and then turn off mixer). Stir in chocolate chips. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be made in batches, and can be refrigerated for up to 72 hours.
4. Once ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Cookies can be made into 2 sizes: (a) Scoop 3 1/2 once mounds of dough (the size of generous golf balls) onto baking sheets. Sprinkle lightly with sea salt (if desired) and bake until golden brown but still soft, about 18 to 20 minutes. (b) Using a medium scoop, place rounded tablespoonful of dough onto prepared baking sheets. Sprinkle lightly with sea salt (if desired) and bake until golden brown but still soft, about 11-13 minutes. Allow cookies to cool on baking sheet for about 10 minutes, then transfer to a cooling rack to cool completely.
- Things not to skimp on: Allow the butter and sugars to cream together for 5 minutes. Be sure to refrigerate for at least 24 hours. Let all those flavors combine, you won’t be disappointed.
- Nestle also makes Dark Chocolate Morsels that would work great if you don’t have Ghirardelli on hand.