Ingrédients pour New York Times Chocolate Chip Cookies
- Cake Flour
- Bread Flour
- 1 1/4 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 1/2 teaspoons Coarse Salt
- 1 cup (2 sticks) Unsalted Butter
- 1 1/4 cups Light Brown Sugar
- 3/4 cup Granulated Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1 1/4 pounds Bittersweet Chocolate
- 2 cups Semi Sweet Chocolate Chips
- 2 1/4 cups All-Purpose Flour
- Light sprinkle of Sea Salt (for topping)
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Comment préparer New York Times Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar and ¾ cup packed brown sugar using an electric mixer until light and fluffy (about 5 minutes).
- Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 24 hours, or up to 72 hours.
- Scoop 6-ounce mounds of dough onto prepared baking sheets, leaving space between each cookie. Gently flatten slightly.
- Sprinkle lightly with sea salt.
- Bake for 18-20 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Transfer cookies to a wire rack to cool completely.
- Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
170g
Fat
66g
Carbs
22g
