Chocolate Chip Cookies

The New York Times rated this the best Chocolate Chip cookie recipe.  Of course, I HAD to try it.  ha ha.  

I was impressed with this recipe.  They turn out beautiful, and very tasty!  Definitely a keeper recipe!

The recipe recommends you leave them covered and refrigerated 36 hours before cooking.  I tried cooking them immediately, and they turn out delicious.  If you are able to wait the 36 hours, or even 24, they turn a more beautiful golden brown, and they have a more brown sugary/toffee taste to them.  Definitely worth the wait, if you can!

• 2 cups, minus 2 TBS cake flour (I used all purpose flour)
• 1 2/3 cup bread flour
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp coarse salt (I used Kosher salt, and then reduced it to 1 tsp because I used salted butter)
• 1 1/4 cups unsalted butter (used salted, then reduced the amount of salt)
• 1 1/4 cups light brown sugar
• 1 cup, plus 2 TBS white sugar
• 2 large eggs
• 2 tsp natural vanilla extract (I used imitation vanilla extract)
• 1 1/4 lbs bittersweet chocolate disks or fèves, at least 60 percent cacao content (I used 12 oz Nestle semisweet chocolate chips and/or chunks)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. (I didn't have a paddle attachment, so I used my regular mixing beaters)  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 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 for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. (I just used a non-stick cookie pan, didn't even spray it) Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt (didn't do) and bake until golden brown but still soft, 18 to 20 minutes. (It only took 10-13 minutes, but I think I made smaller cookies) Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. (I just took them off the pan after about 10 minutes and stuck them on a paper plate) Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.