#Nytimes chocolate chip cookies plus#

I usually have cake and bread flour in the house, but not pastry flour. Michelle, I think these are more convenient. I think I will also be more mindful in forming the cookies and arranging the feves and discs. I’m going to try baking the next round on a regular cookie sheet and see if they come out a bit flatter. I baked my cookie on an Air Bake Ultra cookie sheet and think that might have had something to do with the thickness. It will save a lot of people the hassle of hunting down pastry flour used in the old version. I need to pull out my Sherry Yard book.ĭavid, thanks for stopping by! Also, thanks for the new recipe. I’m sure the discs you bought will be fine. I do like their normal semi-sweet chips and the now-discontinued super chips. The chips melted too much during the baking process. I once bought some fancy Guittard discs, but it turned out they were for melting and dipping. Heidi, let me know how the Guittard discs work out. Can’t wait to hear KA’s take.Įrin, I suspect that by now you have the dough in the refrigerator ). They are fine in the freezer for several months. If I’ve moved onto other cookies and still have NYT dough balls, into the freezer they go. For the first few days I leave them in the refrigerator and bake as needed. I usually make the dough a few days ahead, shape it into large balls, and chill the shaped balls. I like all kinds of different chocolate chips for different reasons, but these cookies are just not the same unless you use féves or Ghirardelli BITTERSWEET chips. The Ghirardelli chips don’t melt quite as much as féves, but they are a good size and have a great flavor that goes well with the dough. I sometimes use féves, but most often I use Ghirardelli bittersweet chips. Féves are just chocolate disks that melt a little better than regular chocolate chips.

The original Jacques Torres recipe calls for bittersweet chocolate disks or féves. Thrown in /home/emilyj6/public_html/wp-content/plugins/wp-super-cache/wp-cache-phase2.Mixing cake flour and bread flour gives you a protein level similar to all-purpose flour, so some bakers just substitute all-purpose and use a total of 480 grams flour I sometimes do this, but having made these cookies about a million times I feel like for some reason, the bread and cake flour mix version is better! It could be my imagination and that my perception of them being better is just a response to my taking the extra effort to combine to flours, but they seem to have more contrast between middle and edge when I use both flours. #6 /home/emilyj6/public_html/wp-includes/load.php(684): do_action('shutdown') #5 /home/emilyj6/public_html/wp-includes/plugin.php(453): WP_Hook->do_action(Array)

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#0 /home/emilyj6/public_html/wp-content/plugins/wp-super-cache/wp-cache-phase2.php(313): wp_cache_get_ob('.') Warning: Illegal string offset 'headers' in /home/emilyj6/public_html/wp-content/plugins/wp-super-cache/wp-cache-phase2.php on line 595įatal error: Uncaught Error: Cannot use string offset as an array in /home/emilyj6/public_html/wp-content/plugins/wp-super-cache/wp-cache-phase2.php:595 Category: Recipes Tag: cookies, desserts 2 Comments Post navigation *All photos taken with my iPhone because the DSLR was upstairs and I couldn’t wait to devour these cookies. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool completely. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet.Line a baking sheet with parchment paper or a nonstick baking mat. When ready to bake, preheat oven to 350☏.Dough may be used in batches, and can be refrigerated for up to 72 hours. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Add chocolate chips and incorporate without breaking them. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add eggs, one at a time, mixing well after each addition. Using a mixer fitted with paddle attachment, cream butter and sugars until very light in color, about 5 minutes.Sift together flours, baking soda, baking powder, and salt in a bowl.1 1/4 pounds bittersweet chocolate chips, at least 60 percent cacao content.

#Nytimes chocolate chip cookies plus#

1 cup plus 2 tablespoons (8 ounces) granulated sugar.

1 1/4 cups (10 ounces) light brown sugar.

2 1/2 sticks (1 1/4 cups) unsalted butter.

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour.

The New York Times Chocolate Chip Cookies