hocolate Chip Cookies (modified slightly from the New York Times)
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used kosher salt)
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
8 ounces semi-sweet chocolate, chopped into chunks
4 ounces unsweetened chocolate, grated
8 ounces semi-sweet chocolate chips
sea salt
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. 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.
Stir all chocolate into dough using a wooden spoon. 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. Set aside.
4. The
original recipe recommends using 3 1/2 ounces of dough per cookie and
baking six cookies per baking sheet, but I thought that made for an
entirely too large cookie. So I dropped the dough by tablespoonfuls on
to the prepared cookie sheet, then sprinkled lightly with sea salt and
baked until golden brown, but still soft, 10-12 minutes. Transfer sheet
to a wire rack for 3-4 minutes, then slip cookies onto another rack to
cool a bit more. Repeat with remaining dough, or reserve dough,
refrigerated, for baking remaining batches the next day.
