New York Times Chocolate Chip Cookies

Since becoming an empty nester I have a lot more time on my hands.
This is good and bad.
Good because I have more time for baking.
And bad because I have more time for baking - ha!

I have had the New York Times Chocolate Chip Cookie recipe in my file for quite awhile, but the recipe really takes some planning because you need to let the cookie dough sit in the fridge for at least 24 hours before you bake them.

I finally made them because I wanted to find out if they really were as good as everyone says.

They are.

This will be my one and only chocolate chip recipe from now on.

I used semi-sweet chocolate chips and baked them on a Silpat mat. 
I also used the medium size Pampered Chef cookie scoop and the recipe made 45 cookies.
They took about 15 minutes to bake at 350 degrees.

I decided to put together some treats for Madison and her roommate. 
I used my Cricut to cut the vinyl letters.  I think they turned out really cute.
Go Dukes!

I also gave some to our new neighbors.
You can find the free printable here.

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

Directions:

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. 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.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. 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.

Enjoy!

Follow Me and My Pink Mixer on Facebook, Twitter and Pinterest.