a new york times recipe
After a long work week, THESE are the perfect accompaniment to a rainy Saturday afternoon. Days of inclement weather is an introvert baker's dream. After the market this morning (as per usual) plus gym, it's time to warm the house with the oven.
I brought a handful of these to friends last week that recently welcomed a baby (along with those Chocolate Amarena Cherry Scones.) Turns out another guest ended up devouring half of them and shortly thereafter emailed me for the recipe. So this is for her. They're salty and sweet, doughy and soft in the center and crisp on the edges. Basically perfect.
You'll need two kinds of flour and 24 hours for these but don't let either of those things deter you. At least just do them once and then you never have to make them again if you don’t want to. But you will. A little extra effort on this one is SO worth it. Plus if you portion the dough into mounds and freeze it you can have fresh baked cookies whenever you must. They go from freezer to oven to mouth in the time it takes you to preheat plus 15-ish minutes.
new york times chocolate chip cookies
This recipe belongs to Jacque Torres. Found on the New York Times Cooking website, I've always just referred to them as such.
- Whisk together the dry ingredients.
- In the bowl of a stand mixer beat the butter and sugar until very light and fluffy, about 5 minutes on medium high.
- Scrape down the sides and add the eggs one at a time, beating well after each addition. Beat in the vanilla.
- Reduce the mixer speed to low and add the dry ingredients. Beat until just combined. Remove the bowl from the mixer and stir in the chopped chocolate.
- Using a 3 1/2 ounce portion scoop or a quarter cup measure, portion into balls and place on a parchment-lined sheet tray. Cover the dough with plastic wrap and refrigerate for 24-48 hours.
- When you're ready to bake, preheat the oven to 350 degrees. Transfer six balls to a parchment lined sheet tray, sprinkle generously with sea salt, and bake for 12-18 minutes until golden on the edges.
8 1/2 ounces cake flour
8 1/2 ounces bread flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
2 1/2 sticks (1 1/2 cups) butter, softened
8 ounces sugar
2 teaspoons pure vanilla extract
1 1/4 pounds bittersweet chocolate discs, chopped