Okay, I have heard so much about this New York Times Chocolate Chip Cookie recipe….I had to give them a whirl for myself. From the ingredient list there is nothing out of the ordinary. The big thing with these cookies is this are you ready for this ~ you have to make them and let the dough sit for 36 hours ~ WHAT oh come on really WHY? I did not read all the hipe and what not about the reason why simply I did not have the time. So, I made them with an open mind. I made some cookies right away ~ saved half the dough for the 36 hour thingy just to run a little test of my own then go back and read all about it after I made up my own little mind. Made the dough and it was lets just say nothing special, well it wasn’t. Oh dear me I do love cookie dough. The 1st batch baked had a lot of baking soda and baking powder and this flavor was very much in the first flavors you tasted. Once they sit for a few hours that all mellows and you no longer taste these flavors so aha I now understand why you let them sit the 36 hours letting the baking powder and soda burn off if you will….After this they are a really good cookie. Soft and fluffy kinda reminds me of a Mrs. Field’s cookie that is nice, fresh and made with good ingredients. So, you try them and let me know what you think. I did add my own touch to them ~ see if you can guess what it is?
Chocolate Chip Cookies
2 cups cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 bag semi sweet chocolate chips
1 1/2 cup chopped walnuts
Sea salt
Sift flours, baking soda, baking powder and salt into a bowl. Set aside. 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 and walnuts 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. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. I used a cookie scoop to measure out the same for each and baked for 12 minutes. Everyone loved them ~ even more than me! Go figure Enjoy!!
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Happy Baking!!
Angie
