These cookies have a crispy edge, a chewy middle & a melt in your mouth soft center.
This recipe is nothing like the classic chocolate chip cookie recipe your probably used to making. I found this recipe to be very unique & extremely tasty! Now I can safely say I understand why it was printed in The New York Times. These cookies reminded me of when I was a kid & my Grandma would take me to a local restaurant that is sadly no longer around. At the end of the meal she would always let me get a really big chocolate chip cookie for dessert (which of course was my favorite part of the meal).
These cookies are really BIG! They ended up being about 5″ in size after baking! I don’t know about you but I’m used to cookies that are less than half that size. Since they are so BIG they offer something that small/regular sized cookies don’t…a crispy edge, a chewy middle, & a soft center (doesn’t that sound delicious?). The first time I made these I used my digital scale to weigh the dough because the directions say each ball of dough should weigh 3.5 ounces. I wanted to make them the exact size the first time I made them but now I just guesstimate. The recipe says to bake only 6 cookies on each cookie sheet because they take up so much room.
Katie’s Notes: I chose to omit the sea salt that goes on top of the cookies because I was worried the cookies would taste really salty but the sea salt does give them a nice gourmet look. The recipe calls for bittersweet chocolate disks or fèves (at least 60% cacao) but since those are hard to find & expensive I used Ghirardelli bittersweet chocolate chips instead. They worked out great because they have the correct amount of cacao in them, are readily available at most grocery stores, & they are much bigger than your average chocolate chips. Really the hardest part about this recipe is waiting until the next day to bake the cookies. I ended up baking mine after the dough had set for about 24 hours.
- 2 cups minus 2 tablespoons (8½ ounces) cake flour
- 1⅔ cups (8½ ounces) bread flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons coarse salt
- 2½ sticks (1¼ cups) unsalted butter
- 1¼ cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1¼ pounds (20 ounces) bittersweet chocolate disks or fèves, at least 60 percent cacao content (I used Ghirardelli bittersweet chocolate chips)
- Sea salt (optional)
- Mix flours, baking soda, baking powder & salt together in a bowl. Set aside.
- Cream butter & sugars together until very light, about 5 minutes, using an electric mixer. 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.
- Stir in chocolate chips/disks.
- Refrigerate for 24 to 36 hours in a sealed container. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- After waiting at least 24 hours, preheat oven to 350 degrees. Line a baking sheet with parchment paper or baking mat. Set aside.
- Scoop 6, 3.5-ounce balls of dough (about 2.5" in size) onto baking sheet.
- Sprinkle lightly with sea salt (optional) and bake for 18-20 minutes or until golden brown. Yields: 1½ dozen 5-inch cookies. Source: The New York Times
Source: New York Times Chocolate Chip Cookie Recipe printed July 9, 2008 & Adapted from Jacques Torres
