Sunday, June 22, 2014

New York Times chocolate chip cookies

My latest obsession is the chocolate chip cookie. I've come across 2 places (Crisp in Sonoma, Munchery in SF) that made astoundingly big, delicious sea salt chocolate chip cookies. Everyone has their personal preference, but mine is the hint of crunchiness on the outside, soft and thick in the middle. I haven't tried this recipe yet but I've done some borderline crazy internet research and it sounds like this one may be the winner.

Full recipe:
2 cups minus 2 tbsp cake flour
1 2/3 cups bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
2 1/2 sticks unsalted butter, room temp
1 1/4 cups light brown sugar
1 cup plus 2 tbsp white sugar
2 large eggs - room temp
2 tsp vanilla
1 1/4 pounds chocolate chips or chunks
Sea salt for sprinkling on top

Combine flours, baking soda, baking powder, salt in bowl - whisk well
Using stand mixer with paddle, cream butter and sugars 3-5 minutes
Add eggs one at a time, scrape/mix after each, add vanilla, reduce speed to low
Add dry ingredients slowly
Add chocolate chips/chunks, mix momentarily
Wrap dough in plastic wrap, refrigerate at least 24 hours - ideally 48 (maximum 72)
Preheat oven to 350, allow dough to soften slightly, use parchment paper and scoop 1/3 cup size balls of dough onto sheet, sprinkle with sea salt, bake around 15-20 minutes
Cool on wire racks

Half recipe:
1 cup minus 1 tbsp cake flour
~ 1c (a little less) bread flour
2/3 tsp baking soda
3/4 tsp baking powder
3/4 tsp kosher salt
1 1/4 sticks unsalted butter, room temp
3/4 cups light brown sugar
.5 cup plus 1 tbsp white sugar
1 large egg - room temp
1 tsp vanilla
.75 pounds chocolate chips or chunks
Sea salt for sprinkling on top

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