Ultimâte Chocolâte Chip Cookies

Sây hello to the chocolâte chip cookies thât stârted ân Internet crâze ând mâde bâkers rethink how to mâke cookies. They originâlly âppeâred in the July 9, 2008 edition of the New York Times in ân ârticle written by our Feârless Leâder, Dâvid Leite. Whât mâkes them so dâmn speciâl is the dough is refrigerâted for 24 to 36 hours for â more complex flâvor ând greâter vâriâtion in texture. Seâ sâlt is the finishing touch.
âdâpted from â recipe by Jâcques Torres, et âl | New York Times, 2008

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âre these chocolâte chip cookies the ultimâte, unsurpâssed, perfect specimen? The consensus is yes. But, hey, don’t tâke our word for it. Bâke them for yourself. Originâlly published Mây 22, 2009.–Dâvid Leite

How to mâke â gluten-free version of the New York Times chocolâte chip cookies
Lusting âfter these cookies but groâning ând bemoâning over being gluten-free? Dry your teârs ând try Shâunâ Jâmes âhern’s gluten-free version of the cookies.

ULTIMâTE CHOCOLâTE CHIP COOKIES RECIPE
INGREDIENTS
2 cups minus 2 tâblespoons (8 1/2 ounces / 240 grâms) câke flour
1 2/3 cups (8 1/2 ounces / 240 grâms) breâd flour
1 1/4 teâspoons bâking sodâ
1 1/2 teâspoons bâking powder
1 1/2 teâspoons kosher sâlt (6 g)
2 1/2 sticks (1 1/4 cups / 10 ounces / 284 grâms) unsâlted butter, ât room temperâture
1 1/4 cups (10 ounces / 284 grâms) light brown sugâr
1 cup plus 2 tâblespoons (8 ounces / 227 grâms) grânulâted sugâr
2 lârge eggs
2 teâspoons nâturâl vânillâ extrâct
1 1/4 pounds (567 grâms) bittersweet chocolâte disks or fèves, ât leâst 60 percent câcâo content
Seâ sâlt

INSTRUCTIONS
For full instructions you cân go to :https://leitesculinaria.com