New York Times Chocolate Chip Cookies

As many of you know, I love Alton Brown’s Chewy chocolate chip cookie. It’s perfect. Another chocolate chip cookie recipe that gets a lot of buzz on the net is this NY Times chocolate chip cookie recipe.

Similar to AB’s recipe, this recipe uses cake flour, and it is recommended that you chill the dough. I chilled my dough for over 24 hours. Again, this wasn’t on purpose, but it just worked out that way. This recipe has salt sprinkled on the top prior to baking. I liked that extra hint of salt to counter the sweetness.

Overall, this is a great chocolate chip cookie recipe, but I still prefer Alton Brown’s recipe. I think I might even try sprinkling some salt on the AB recipe next time I make it.

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Chocolate Chip Cookies

Ingredients:

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
1/2 pound each of bittersweet (70% cocoa content) and milk chocolate (41%) disks or fèves, at least 60 percent cacao content - I used Ghirardelli chips
Sea salt - I used Kosher salt

Directions:

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 350F degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 12 1-ounce mounds of dough 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 in the middle, 9 to 11 minutes. **They will continue to bake after you take them out of the oven. If they look slightly shiny in the center of the cookie, but slightly brown on the edges, they are done. Be careful not to over bake them!** 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.

Recipe from The New York Times, as seen on Dozen Flours

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6 Responses to “Mint Brownies”

  1. #
    1
    VeggieGirl — December 11, 2009 at 5:04 pm

    Can’t beat an Ina classic!

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    2
    oneordinaryday — December 11, 2009 at 7:26 pm

    Ina’s sound decadent, but I’m with you – I’d never have that much of anything on hand if I got a sudden brownie craving. Like that addition of mint here, but then I’m a sucker for anything chocolaty and minty.

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    3
    Memória — December 11, 2009 at 8:08 pm

    What lovely, yummy-looking brownies. I love your addition of mint. YUM!

    I’ve yet to try Ina’s brownies; I need to rectify that ASAP.

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    4
    nutmegnanny — December 11, 2009 at 11:26 pm

    I have tried Ina’s brownies before and I have to agree….awesome! Although like you said I don’t have a lot of that stuff just sitting around. I love addition of mint in this recipe. Such a nice spin on the normal brownie 🙂

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    5
    Kerstin — December 12, 2009 at 5:12 am

    I just tried the Andes baking chips and really like them! Your brownies look SO good!

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    6
    Jelli Bean — December 12, 2009 at 3:37 pm

    My favorite brownies of all time are a cocoa based recipe. I think that they are just as rich and chocolatey as any bar-chocolate recipe as long as coffee is added. These look DElish!

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