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!
- 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
- 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