Gone With The Wind Toll House Cookies

The New York Times Chocolate Chip Cookies took the blogging world by storm about two years ago. But where was I when this took place? Was I living in a cave? Fiddle-dee-dee! Was I in complete denial about the much loved Toll House Cookie being ousted. Perhaps I didn't want to acknowledge the evil shenanigans of a Yankee newspaper. Ooh, if I just wasn't a lady, WHAT wouldn't I tell them varmints.

After stewing for a spell, I decided to mix up a bowl of those cookies for a taste test. Hmmmm... I'll show them damn rascals not to be messing with a perfectly good vittle recipe.

Fast forward to three days later..... munching on a big, dense, chocolately, and perfectly chewy cookie. "Well I declare, these are the most scrumptious cookies ever. As God is my witness, I'll never eat a Toll House Cookie again."

The method for New York Times Chocolate Chip Cookies is certainly a bit different than what most of us are used to. They do require a little planning ahead, because the ingredient list calls for bread and cake flours and they require a 24 hour chill time, but trust me, it’s so worth it!

New York Times Chocolate Chip Cookies
YIELD: 1 1/2 dozen 5-inch cookiesTOTAL TIME: 45 minutes (for 1 6-cookie batch), plus at least 24 hours chilling

INGREDIENTS:
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 pounds bittersweet disks or fèves, at least 60 percent cacao content

DIRECTIONS:
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

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