The recipe calls for 3 1/2 oz. of dough for each cookie. I was skeptical about this, so I made the first batch with a small scoop (3/4 oz.), and the next batch with the larger amount (3 1/2 oz.), which was almost tennis ball size. I was still skeptical about the larger ones. Give these babies plenty of room (no more than 6 on the cookie sheet) because they will spread. Also, try to let these cookies cool completely before eating because they are oozing with chocolate.
I started my sampling with the smaller cookies, and gave one to my husband to try. We both looked at each other and said WOW! They were outstanding. Then I tried a bite of a big cookie. It was as if it came right out of the finest bakery. Heaven. We like to eat our chocolate chip cookies frozen, and I sliced the larger ones into 3 slices and froze. Yum! Make both sizes. You’d be surprised how they taste differently.
I do have to emphasize that you have to have patience, and let the dough develop in the refrigerator at least 24-36 hours, for this recipe to work. I usually halve this recipe.
NY Times Chocolate Chip Cookies
1 cups minus 1 tablespoons (4-1/4 ounces or 120 grams) cake flour
5/6 cups (4-1/4 ounces or 120 grams) bread flour
scant 3/4 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons kosher salt
10 ounces unsalted butter, at room temperature
1/2 cup plus 2 tablespoons (5 ounces or 142 grams) light brown sugar
1/2 cup plus 1 tablespoon (4 ounces) granulated sugar
1 large egg (pick the biggest one)
1 teaspoons vanilla extract
10 ounces bittersweet chocolate chips, at least 60% cacao content
Finishing salt (such as fleur de sel)
Whisk flours, baking soda, baking powder and kosher salt into a bowl. Set aside.
Using a stand mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
Add egg, mixing well.
Stir in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Drop chocolate pieces in and mix for 3 seconds only. You can finish by hand, if needed.
Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
NOTE: REFRIGERATING THE DOUGH AT LEAST 24 HOURS IS A VERY IMPORTANT STEP TO MAKE THESE COOKIES SUCCESSFUL.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6, 3 1/2-ounce mounds of dough (yes, almost the size of a tennis ball), onto the baking sheet.
Sprinkle lightly with finishing salt and bake until golden brown but still soft, 18 to 20 minutes.
If making smaller cookies (small scoop, or 3/4 oz. dough), let them bake 11-13 minutes.
Transfer cookies with parchment to a wire rack for 10 minutes, then slip cookies out on rack to cool completely.
Adapted from Jacques Torres, Chocolatier
