New York Times Chocolate Chip Cookies Baked Until the Edges Set

For New York Times Chocolate Chip Cookies Baked Until the Edges Set, the counter starts with cake flour 240g, bread flour 240g, and baking soda. Portion it for 24 cookies.

Count on 20 minutes of prep, 12 minutes of cooking, 1 day of resting, about 32 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 cups cake flour 240g
• 1 ⅔ cups bread flour 240g
• 1 ¼ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons kosher salt
• 1 ¼ cups unsalted butter 283g
• 1 ¼ cups light brown sugar 283g
• 1 cup granulated sugar 227g
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ¼ pounds semi-sweet chocolate chips
• Flaky sea salt for finishing

How the cooking goes

1. Heat the oven to 350°F conventional. Line sheet pans with baking paper.
2. Sift together both flours, baking soda, baking powder, and kosher salt. Keep it to one side.
3. In a electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 3 to 5 minutes.
4. Add the eggs one at a time, beating well and scraping down the bowl after each addition. Add the vanilla then mix to combine.
5. Put the dry ingredients in three additions, mixing on low speed until the mix just comes together after each. Stop the moment the flour disappears.
6. Turn through the chocolate chips until evenly distributed.
7. Portion dough into portions and place on the prepared sheet pans. Sprinkle each with flaky sea salt.
8. Oven-bake 9 to 12 minutes, starting to check at.
9. Edges should be set and golden; centers should look slightly underdone. They will set as they cool.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Chocolate, open Chocolate Swiss Meringue Buttercream Whipped for Cakes and Old Fashioned Chocolate Fudge for the Home Table.