Chocolate Chip cookies – Adapted from David Leite’s recipe

Chocolate Chip Cookies is a quintessential american snack. Today it is found everywhere in the world. I started making them when I moved the the US some 20 odd years ago. My go to recipe was and still is the classic Tollhouse Cookie and here is the recipe: https://chaiwithpreethi.com/2017/07/08/chocolate-chip-cookies/

Recently, during the pandemic and more time to spare and the with the kids back home, I came across this recipe in NYT cooking; the only problem was it needed time. The recipe calls for the dough to sit in the fridge for 24 to 36 hours. That means I need to plan at least a day before.

We tried making cookies immediately after we made the dough, 24 hours later, 36 hours later and once even froze the dough and made it a week later. The cookies 36 hours later and the frozen dough (a week later) made the best cookies. They are gooey and chewy and chocolatey and so so good!

Ingredients

  • 2 cups minus 6 tablespoons all purpose flour
  • 1 ⅔ cups bread flour or all purpose flour
  • 4 tbsp cornstarch
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons salt
  • 1 ¼ cups unsalted butter (2 1/2 sticks)
  • 1 ¼ cups light brown sugar (10 ounces)
  • 1 cup plus 2 tablespoons granulated sugar (8 ounces)
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 ¼ pounds bittersweet/ dark chocolate chips
  •  Sea salt

Directions

  • Sift flours, salt, baking powder and baking soda
  • Using a mixer or by hand, cream butter and sugars until very light for about 5 minutes
  • Add eggs one at a time. Add vanilla and mix
  • Reduce speed to low and add flour mixture until just combined
  • Add chocolate chips and mix
  • Press plastic wrap against the dough and refrigerate it for 24- 36 hours or upto 72 hours. If freezing, make balls and freeze in an airtight box.
  • When ready to bake, preheat oven to 350ºF or 180ºC
  • Line a baking sheet with parchment paper or oil/ butter pan
  • Scoop golf ball sized dough on the pan. Sprinkle lightly with sea salt and bake for 18-20 minutes
  • Remove and slide on wire rack.
  • Serve warm

Published by

chaiwithpreethi

Daughter, Wife, Mother, Teacher, Student! Love to cook and bake, eat and travel. Continue to learn!

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