NYT Chocolate Chip Cookies

Ingredients

• 2 cups minus 2 tbsp cake flour (8½ oz)
• 1⅔ cups bread flour (8½ oz)
• 1¼ tsp baking soda
• 1½ tsp baking powder
• 1½ tsp coarse salt
• 1¼ cups (2½ sticks) unsalted butter, good and soft, not melted
• 1¼ cups light brown sugar (10 oz)
• 1 cup plus 2 tbsp granulated sugar (8 oz)
• 2 large eggs
• ⅔ tbsp natural vanilla extract
• ⅔ tbsp natural vanilla paste
• 1 lb bittersweet chocolate chips (at least 60% cacao)
• 1 cup chopped walnuts
• Flake sea salt, for topping

Instructions

1. Sift dry ingredients — Sift cake flour, bread flour, baking soda, baking powder, and coarse salt into a bowl. Set aside.
2. Cream butter and sugars — Using a mixer fitted with the paddle attachment, cream butter and both sugars together until very light, about 5 minutes.
3. Add eggs and vanilla — Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and paste.
4. Add dry ingredients — Reduce speed to low, add the dry ingredients and mix until just combined, 5–10 seconds.
5. Fold in chocolate and nuts — Add chocolate chips and incorporate without breaking them. Fold in walnuts. Finish by curling from the edge of the bowl with your hands and pressing into the middle with your palms.
6. Chill — Press plastic wrap against the dough and refrigerate 24–36 hours. Dough can be refrigerated up to 72 hours.
7. Bake — Preheat oven to 350°F. Line baking sheets with parchment. Scoop 3½-oz mounds (generous golf balls) and place on the sheet. Turn any upright chocolate pieces horizontal. Sprinkle lightly with flake sea salt. Bake 15–20 minutes until golden brown but still soft. Edges should be lightly set, centers just golden.
8. Cool — Transfer sheet to a wire rack for 10 minutes. Repeat with remaining dough, or refrigerate for the next day.

Notes

• Two flours are essential — The combination of cake flour (tenderness) and bread flour (chew) is what makes these so special. Don't skip.
• Chill is non-negotiable — The 24–36 hour rest lets dry ingredients absorb wet ones for a firmer, richer, chewier cookie. Sometimes I don't refrigerate and they're still great — but the chill is worth it.
• Upgrade your chocolate — Use good bittersweet chocolate (60%+ cacao). It makes a noticeable difference.
• Softer the better — Pull them when still soft in the center. They continue to cook on the pan.
• Freeze the dough — Roll into balls and freeze. Pull out 2–4 at a time to bake fresh each night. If baking all at once for a next-day event, slightly undercook to retain softness.

Tags: #recipe #cookies #chocolate #baking #nyt #fav