New York Times Chocolate Chip Cookies
Recipe type: Dessesrt, Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Oversized chewy dense chocolate chunk cookies topped with sea salt.
Ingredients
  • 2 cups and 2 tbsp of cake flour
  • 1½ cups of bread flour
  • 1¼ tsp baking soda
  • 1¼ tsp baking powder
  • 1 tsp sea salt (plus more for sprinkling)
  • 2 sticks and 1 tsp of unsalted butter room temp
  • 1 cup of granulated sugar
  • 1½ cups of light brown sugar
  • 2 large eggs at room temp
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1¼ pounds of chocolate - chopped bittersweet, dark chocolate chunks and semi sweet chips (even white chocolate if you please)
Instructions
  1. Mix the butter and sugars until pale.
  2. Add vanilla.
  3. Whip in the eggs until mixed, do not over mix.
  4. Add in the mixture of dry ingredients (flours, baking powder, soda, salt and cinnamon).
  5. Once combined hand fold the chocolate in.
  6. Form into a ball and cover with plastic wrap.
  7. Refrigerate for at least 24 hours.
  8. Preheat oven to 350.
  9. Form the balls of dough.
  10. Roughly 2 tbsps each.
  11. Bake for 10-12 minutes.
  12. Do not over bake.
  13. Pull out when the edges are golden brown.
  14. The middle will continue to cook on the pan.
  15. Sprinkle with sea salt.
Recipe by Kellie Rice Cakes at http://kelliericecakes.com/new-york-times-chocolate-chip-cookies/