New Nytimes Chocolate Chip Cookies

New Nytimes

YIELD: 1 1/2 dozen 5-inch cookies
TIME: 45 minutes, plus chilling

Cookies And Bars, Chocolate Chip, Cookies, Sea Salt, Snack, Dessert

You may have remembered the secure pearl on the rear of the Toll House sack, given to the world by Ruth Graves Wakefield during the 1930s. In any case, this may turn into your new most loved chocolate chip treat formula. It's somewhat more entangled, and you'll need to prepare: After collecting the mixture, you should chill it for in any event 24 hours before heating it, and ideally up to 36. This permits the evaporate fixings time to douse the wet ones, which brings about a firmer batter. It prompts a magnificently chewy, chocolate-rich treat. Try not to hold back on great chocolate, and the ocean salt isn't a choice — it's the reference point at the highest point of this beautiful treat.

New Nytimes

preparation                                                        INGREDIENTS

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

2 cups minus 2 tablespoons cake flour (8 1/2 ounces) 1 ⅔ cups bread flour (8 1/2 ounces)

Step 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.

1 ¼ teaspoons baking soda 1 ½ teaspoons baking powder 1 ½ teaspoons coarse salt 1 ¼ cups unsalted butter (2 1/2 sticks) 1 ¼ cups light brown sugar (10 ounces)

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

1 cup plus 2 tablespoons granulated sugar (8 ounces) 2 large eggs 2 teaspoons natural vanilla extract

Step 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.

1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)  Sea salt