Have you heard of the NY Times chocolate chips cookies? Because they’re everywhere in the blogosphere. Somebody said you should keep the dough in the fridge for more than 24 hrs and that gives better results…
I saved this recipe 2 years ago. I have used other recipes (posted here and there). I decided to keep the dough for 24h, 48h and 72 hrs in the fridge, actually I do it for most of my cookie batches because I make my doughs ahead of time and keep them in a big sausage form, ready to cut (if longer, I keep them in the freezer). So adding one more recipe to the list wasn’t a problem.
I think I felt a difference compared to the chocolate chips cookies we bake straight after making the dough. It’s like any of these recipes where you leave the ingredients for a while to infuse and bring the best of what they can offer.
So here is my adaptation of the NY Times chocolate chips cookies:
- 140 of butter, room temperature
- 240 g mix of cake flour and bread flour
- 150 g of demerera sugar
- 70g of caster sugar
- 1 egg
- 1tsp of vanilla extract
- ½ tsp of salt (fleur de sel is nice as well)
- 1 tsp of baking powder
- 1/2 tsp of bi-carb
- 250 g to 300 g of dark chocolate chips (I use Nestle Toll house)
- 2 tbsp of cocoa powder 100 % (my addition)