This cookie is made with the same recipe my son Austin Crowe uses for his “famous with family and friends” cookies. It’s his version of the NY Times recipe and our pleasure to share it with you.
Ingredients
Dry Ingredients Bowl:
17 oz King Arthur all-purpose flour; 1 1/4 teaspoons baking soda; 2 teaspoons baking powder: 1 1/2 teaspoons sea salt or pink salt
Wet Ingredients Mixer Bowl:
2 1/2 sticks salted butter; 10 oz light brown sugar; 8 oz granulated sugar; 2 large eggs; 2 teaspoons natural vanilla extract
Finishing:
1 bag Ghirardelli milk chocolate chips; 1 bag Ghirardelli 60% cacao bittersweet chocolate chips; sea salt for sprinkling on top
Directions
Day 1: Set out butter to soften overnight
Day 2: Set out eggs to get to room temperature. After they are at room temperature, then you can start making the dough
- Sift or whisk flour, baking soda, baking powder and salt into a bowl and move on to the butter/sugar mix
- Cream butter and sugars together in your mixer using the paddle attachment until very light, about 5 minutes, scraping the sides during all phases. The sugar should start to lose some of its grainy texture by this point. Mix in the eggs one by one for about 30 seconds each and mix in the vanilla for about 5 seconds. Add half of the first bowl (flour mix) and mix just enough to get everything combined (about 5 seconds on 2), then add the rest, scrape the bottom and mix another 5 seconds on 2. It only takes a few seconds, don’t over mix. Add chocolate chips, go for another 3-5 seconds.
- Pack the dough down flat and cover tightly in plastic wrap. Refrigerate for a day or two.
Day 3: Preheat the oven to 350 degrees. Take your cookie dough out of the fridge. Line your Nordic Ware baking sheet with a silicone baking sheet. Spoon out about what you think would make a nice cookie and weigh it on your scale. Pinch off or add till it’s about 55 grams. Roll outside of the ball smooth, don’t let the chocolate chips stick out, turn flat for a prettier cookie. Place on the baking sheet, sprinkle with a pinch of sea salt and bake for about 13 minutes on the first batch. Let them cool on a wire rack or the kitchen counter for about 10 minutes. The second and later batches take 12 minutes as the dough gets closer to room temp.
Pour yourself and your friends a glass of grass-fed whole milk or a hot cup of coffee. Relax and take a bite, savor the flavor, smile and enjoy!
