Prep time: 15 min
Cook time: 20 min
Total time: 2160 min
Ingredients: 2 cups minus 2 tablespoons cake flour; 1 2/3 cups bread flour; 1 1/4 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons kosher salt; 2 1/2 sticks unsalted butter (at room temperature); 1 1/4 cups light brown sugar; 1 cup plus 2 tablespoons granulated sugar; 2 large eggs (at room temperature); 2 teaspoons natural vanilla extract; 1 1/4 pounds bittersweet chocolate discs or Valrhona fèves (at least 60 percent cacao content); Sea salt

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https://leitesculinaria.com/9951/recipes-perfect-chocolate-chip-cookies.html

New York Times Chocolate Chip Cookies (David Leite) – Leite's Culinaria

The general consensus is that David Leite's chocolate chip cookies are truly the best chocolate chip cookies in existence.

Rezept

Dessert

Zubereitungszeit ca. 2160 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 20 Minuten

Zutaten:

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks unsalted butter (at room temperature)
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs (at room temperature)
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate discs or Valrhona fèves (at least 60 percent cacao content)
Sea salt

Arbeitsschritte:

Sift flours, baking soda, baking powder and kosher salt into a bowl. Set aside.
Using a stand mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Reduce speed to low, add the flour mixture and mix until just combined, 5 to 10 seconds.
Drop the chocolate chunks in and incorporate them without breaking them. You may have to do this by hand with a spatula.
Press plastic wrap against dough and refrigerate for 24 to 36 hours. (I vote 36 hours.) Dough may be used in batches, and can be refrigerated for up to 72 hours.☞ TESTER TIP: To make handling the dough easier, you can form the dough into balls now and refrigerate in a resealable plastic bag.
When you're ready to bake, fire up the oven to 350° (176°C). Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto a baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. You can also freeze the balls in a resealable plastic bag.) Sprinkle lightly with sea salt.
Bake the cookies until golden brown but still soft, 18 to 20 minutes. You'll know the cookies are done when the tops have the caramel folds of a Shar Pei.
Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another wire rack to cool a bit more. Repeat with the remaining dough. Eat warm, with a big napkin.