New York Times Chocolate Chip Cookies

I have been wanting to try this recipe for awhile because so many people love it, but I decided that I'm just not that into it. I thought I would be because the dough alone tasted delicious... and just so you know, I'm not like one of those indie types that likes to go against the grain. I can jump on bandwagons with the rest of them, but I really and truly love Ina's recipe best for now. I think what turns me off with this cookie is that it didn't brown enough for me. I tried to cook it longer but it just made my cookies hard. No crispy outside and chewy inside. Rock hard. I still have tons of dough in the fridge, so I'll keep testing... it still tastes good after all. But final verdict: Ina 1, NYT 0. 

Update: I pulled some dough out of the freezer to bake up for family, and the cookies tasted much better to me. They baked up really pretty... but Ina still has the edge. :)

New York Times Chocolate Chip Cookes

recipe from New York Times

adapted from Jacques Torres

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

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

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

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

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Extras

-I scooped 2 oz mounds of dough and it was still a pretty big cookie. 

-I weighed all my ingredients. 

-Used Ghiradelli and Hershey chips since that's what I have on hand.