New York Times Chocolate Chip Cookies
- 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
- 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
- 1 1/4 pounds bittersweet chocolate disks, at least 60 percent cacao content
- Sea salt
- Cooking & Baking
- Baking powder (1 1/2 teaspoons)
- Baking soda (1 1/4 teaspoons)
- Bittersweet chocolate disks (1 1/4 pounds)
- Bread flour (1 2/3 cups)
- Brown sugar, light (1 1/4 cups)
- Granulated sugar (1 1/8 cup)
- Salt, coarse (1 1/2 teaspoons)
- Sea salt (1)
- Vanilla extract, natural (2 teaspoons)
- Dairy
- Butter, unsalted (2 1/2 sticks)
- Refrigerated
- Eggs, large (2)
- Other
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
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Published February 22, 2010 (2 years ago).
4 people saved this recipe.
