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New York Times Chocolate Chip Cookies

October 05, 2014 by Jodi MacKinnon (QFG) Leave a Comment
New York Times Chocolate Chip Cookies on a plate
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

The results make all the effort and waiting worthwhile. The ultimate chocolate chip cookies made with dark chocolate and crunchy flakes of sea salt.

Course: Dessert
Cuisine: American
Servings: 18
Author: Nicole MacVicar

Ingredients

Instructions

  1. Sift the flours, baking soda, baking powder, and salt together.
  2. In a mixer fitted with a paddle attachment, cream butter and sugars until light and fluffy, about 5 minutes.
  3. Add eggs, one at a time, mixing well after each addition. Add the vanilla.
  4. Reduce speed to low, add the dry ingredients and mix until just combined, and then add the chopped chocolate.
  5. Wrap the dough in plastic and refrigerate for 24 to 36 hours.
  6. To bake, preheat oven to 350ºF. Line baking sheets with parchment paper or silpat.
  7. Scoop 3-1/2 oz mounds of dough, approximately the size of a golf ball, and put 6 onto each prepared baking sheet.
  8. Sprinkle lightly with sea salt and bake until golden, 18 to 20 minutes.
  9. Transfer to a wire cooling rack.


About Jodi MacKinnon (QFG)

Qualifirst's COO, Jodi loves cooking and baking. Taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavor balance, is one of her favorite pastimes.

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