Big Batch New York Times Chocolate Chip Cookie Recipe

 

The Six Degrees of Separation/New York Times/Jacques Torres Chocolate Chip Cookie Recipe...Bake at 350 version

{makes about 40-48 cookies}

[NOTE: cinnamon may be omitted entirely or replaced with 1/2 teaspoon almond extract added with the vanilla.]

17 ounces cake flour

17 ounces bread flour

2 & 1/2 teaspoon baking soda

3 teaspoons baking powder

3 teaspoons kosher salt

1 & 1/2 teaspoons ground cinnamon (optional)

2 & 1/2 cups unsalted butter, room temperature

20 ounces light brown sugar

16 ounces granulated sugar

4 eggs

4 teaspoons pure vanilla extract

2 & 1/2 pounds (at least 60%) chocolate chips/discs (Guittard, Scharffen Berger, Ghirardelli)

fleur de sel for sprinkling

Sift together the flours, baking soda, baking powder, salt, and cinnamon. Set aside.

In a LARGE bowl of an electric mixer, cream the butter and sugars together until fluffy, about 5 minutes. Beat in the eggs one a a time, scraping down the bowl as needed. Beat in the vanilla.

In low speed, add in half of the flour, mixing just until incorporated. Repeat with the remaining flour. Stir in the chocolate chips.

Cover the dough with plastic wrap and chill for at least 36 hours. (Alternately, scoop the dough into 3-ounce portions, then chill.)

After 36 hours, preheat oven to 350. Line two cookie sheets with parchment. Scoop the dough onto the cookie sheets anywhere from 2.5 to 3.5 ounces (I usually go with 3), but stick to one size per sheet for even baking. (I found it easier to loosen the dough with a spoon, then scoop it with a cookie scoop.)

Sprinkle with fleur de sel.

Bake for 16-19 minutes, depending on size. Bake until the edges are golden brown and the center are set. Remove from oven and let the cookies rest on the cookie sheet for 2 minutes. Transfer to a wire rack to cool completely.

{View blog post here: http://www.bakeat350.net/2015/05/six-degrees-of-chocolate-chip-cookies.html}