BAKING NY TIMES CHOCOLATE CHIP COOKIE RECIPE WITH MY BOYS

We are baking New York Chocolate Chip Cookies today. The boys join me in the kitchen, they try to give assistance, but mostly they keep me company as we make the 97 cookies this recipe yields. We love these cookies because of the mix of bread and cake flour, this causes the cookie to have the correct amount of crisp cookie edge and chewy middle. These cookies bake nice and flat, they do not round up like hockey pucks. Plus add the salt on top for an extra special chocolate chip cookie.

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NY TIMES CHOCOLATE CHIP COOKIE RECIPE
Makes 97-100 Cookies

-17 oz cake flour
-17 oz bread flour
SCALE https://amzn.to/2VB73jX
-2 1/2 teaspoons baking soda
-3 teaspoons baking powder
-3 teaspoons coarse salt
-5 sticks (2.5 cups) salted butter
-20 oz light brown sugar
-16 oz granulated sugar
-4 large eggs
-2 teaspoons natural vanilla extract https://amzn.to/2SCfFF2
-2 teaspoons almond emulsion https://amzn.to/2Hcu20S
or princess cake emulsion https://amzn.to/2HatB76
-1 1/4 pounds bittersweet chocolate disks https://amzn.to/2EKKROS
Maldon Flake Salt https://amzn.to/2XySP4K

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.

***I never wait to refrigerate and they still turn out great!!!

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 and sprinkle with Maldon flake salt. Bake for 10 minutes.

Yield: 97 cookies

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