What’s that? You didn’t know it was carb week here at Pinch of Yum? (Me either, until now.) But now that we’re nearing the end of the week with four super-carbed up recipes, that should give you a clue. You remember that half marathon I ran a month ago? Yeah, well, I’m still carbo loading. Post carbo loading. It’s called recovery.
But mostly, I’ve just been rebelling lately. It’s the end of the year, the weather is getting nicer, my students are getting less-nicer, I’m feeling the itch for summer. And apparently this is affecting my behavior.
For example, I really shouldn’t have (tried to) spontaneously paint the baseboard in our house all by myself. With no experience or paint remover. Gulp.
I shouldn’t have made fun of Bjork for reading the Keurig instructional manual before bed.
I also shouldn’t have pretended to be asleep when the low battery on the carbon monoxide detector wouldn’t stop beeping at 2am. I love my husband. Very much.
I shouldn’t have attempted to salvage my bedhead hair this morning without taking a shower. Yikes.
I shouldn’t have bought butter from the gas station. Let’s just say desperate times call for desperate measures.
I really shouldn’t have eaten that much cookie dough.
And most importantly, I shouldn’t have made these cookies without letting them chill for 24 hours. Waahhhhh!
I am just too impatient! When I saw that amazing cookie dough, I just HAD to make them. Immediately. Sorry, New York Times. Patience with cookie dough is not my strong suit.
The good news is that – even when I cheated on this recipe, the cookies were still ah-maz-ing. At the end of a long day, my palate does not discriminate against un-chilled cookie dough and/or cookies.
The other good news is I was able to restrain myself for long enough to get some of the dough in the fridge, so today I will have a chance to try the cookies the proper way – after chilling for 24 hours. Now just cross your fingers that there will be a little dough left for that later today.Print
Trying my hand at the New York Times Chocolate Chip Cookie. There’s definitely a reason it’s famous – perfectly soft but crispy. YUM!
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 pounds bittersweet disks, at least 60 percent cacao content
- *Sea salt – optional
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- 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. 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.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- 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 and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 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.
- Category: Dessert
- Cuisine: American
Keywords: chocolate chip cookie recipe, new york times chocolate chip cookies, chocolate chip cookies
And, just between us, I shouldn’t have eaten a cookie(s) for breakfast.
But some rules were just made to be broken.