Archive for the ‘Cake Flour’ Category

New York Times Chocolate Chip Cookies

April 30, 2012

(adapted slightly)

240g Cake Flour

240g Strong White Flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp coarse salt

283g unsalted butter

283g light brown sugar

226g granulated sugar

2 large eggs

2 tsp vanilla extract

500g bittersweet chocolate (feves or discs)

sea salt


1. Sift the flours, baking powder, baking soda and salt into a medium bowl and set aside.


2. In an electric mixer cream the butter and sugars until light and very fluffy, about five minutes. Add the eggs, a little at a time, mixing well after each addition. Stir in the vanilla.


3. Add in the dry ingredients and mix just until combined. Add the chocolate a stir in with a spatula, trying not to break the discs. Cover with plastic wrap and refrigerate for 32 hours (up to 72hrs) At 32 hours i shaped the dough into balls and baked some and then froze the rest.


4. Preheat oven to 350F / 175C and line a baking sheet with parchment paper or a baking liner. Shape 6 balls of dough 3 1/2 ounces in weight (clearly a huge cookie so I made some that size but others smaller). If there are any chocolate pieces sticking up try and push them in, horizontally to the dough. Sprinkle lightly with a little sea salt and bake until golden brown but still soft around 18-20 mins. Cool on the baking sheet for 10 mins before transferring to a wire rack to cool further. Repeat with the remaining dough. Best eaten warm so if for some unfathomable reason you dont, warm in the oven before serving (still great not warmed through).