Try this Chocolate Chip Cookies recipe, or contribute your own.
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 2 teaspoons vanilla extract
- 2 large eggs
- flour
- sugar
- the
- new york times chocolate chip cookies
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake
- 1 2/3 cups (8 1/2 ounces) bread flour
- *i only used all purpose flour for my recipe.
- 1 1/2 teaspoons coarse 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
- 1 1/4 pounds chocolate chips
- *i used milk and semi sweet chocolate then also went back and added reece's peanut butter chips.
- Carbohydrate 441.396581825595 g
- Cholesterol 1460.96249999006 mg
- Fat 421.209803747813 g
- Fiber 33.4524378282242 g
- Protein 55.4452644167736 g
- Saturated Fat 253.267647092388 g
- Serving Size 1 1 recipe (1269g)
- Sodium 6757.10994503289 mg
- Sugar 407.944143997371 g
- Trans Fat 26.9764082956381 g
- Calories 5400 calories
Step-by-step
- Sift flours, baking soda, baking powder and salt into a bowl and set aside.
- Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes.
- Add eggs.
- Stir in vanilla.
- Reduce to low speed and add dry ingredients slowly, mixing until just combined.
- Fold in chocolate chips.
- Refrigerate dough for 24-36 hours.
- When ready to bake, preheat oven to 350.
- Drop spoonfuls of dough onto baking sheet.
- Bake for 10-12 minutes.
Baking chocolate chip cookies fails most frequently when the dough bypasses the crucial resting phase. Developed in the twentieth century as an accidental adaptation of butter drop cookies, this American invention relies heavily on chemistry rather than mere assembly. Resting the dough allows flour proteins to fully hydrate while fats resolidify, producing a deeper caramelized flavor profile and a chewier interior structure.
- Cream the butter and sugars thoroughly with a paddle attachment for a full five minutes to incorporate air cells that encourage proper spreading.
- Chill the shaped portions of dough for twenty-four to thirty-six hours before transferring them to the oven.
- Maintain an oven temperature of 350 degrees Fahrenheit to ensure the edges set before the center overbakes.
- Monitor the bake time closely, removing batches between ten and twelve minutes when the borders turn golden brown while centers remain soft.
Pairing these rich sweets with a cold glass of whole milk provides a dairy fat balance that cuts through the residual sweetness of the sugars and chocolate. Coffee also functions effectively as an accompaniment, since the bitterness of roasted beans contrasts directly against the dense chocolate and butter.
