NYT Chocolate Chip Cookies with Bits of Toffee
This is the New York Times recipe. It is the perfect recipe after trying all others!
Ingredients
- 240 grams cake flour 2 cups minus 2 tbsp. To make your own cake flour measure out 208 grams of all-purpose flour and add 4tbsp cornflour
- 240 grams bread flour 1 ⅔ cup
- 1¼ tsp baking soda
- 1½ tsp baking powder
- 1½ tsp salt
- 280 grams butter (room temperature)
- 250 grams packed brown sugar 1¼ cup
- 225 grams granulated sugar 1 cup plus 2 tbsp
- 2 eggs (room temperature)
- 2 tsp vanilla extract
- 170 grams chocolate chips
- 170 grams 70 % chocolate chopped
- 170 grams toffee bits optional (you can find a recipe for this on the blog)
- sea salt
Instructions
- Sift the cake flour + bread flour + baking powder + salt into a bowl. Set aside
- Into the bowl of your mixer, fitted with the paddle attachment, cream the butter + brown sugar + granulated sugar until very light and fluffy about (about 5 min).
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla.
- Reduce speed to low, add your dry ingredients, and mix just until combined, about 10 seconds.
- Add in chocolate pieces and toffee bits and mix using a spatula until combined.
- Press some cling film directly onto your dough and refrigerate for 24-36 hours.
- When ready to bake, preheat your oven to 175°C.
- Remove your dough from the fridge (it will be hard), using a spoon measure out your dough into 100-gram portions. A little bigger then a golf ball). Roll them into a ball.
- Place 5 of your dough balls onto a baking sheet lined with parchment paper. 2 on top, 1 in the center, 2 on the bottom.
- Place in preheated oven and bake for 17-20 minutes. We want the edges to be golden brown but still soft in the middle. Remove your cookies from the oven sprinkle with sea salt and place the baking sheet onto a wire rack to cool for 10 minutes.
- Then use a spatula to carefully place cookies directly onto a wire rack to continue cooling.
- Repeat with the rest of the dough. If you don't want to bake right away, you can place back in your fridge and bake them fresh for 2 days. Or measure out 100-gram portion and freeze. When ready to bake, place frozen cookies on to parchment lined baking sheet and follow the baking instructions above adding a couple of minutes to your bake time.
Notes
These cookies are large. If you want smaller cookies, measure out 56 gram portions and bake following the same instructions above adjusting the bake time to around 12-14 minutes. These cookies are best using the 100 gram portions but they are still great smaller.