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:
Ingredients (corrected after a little mistake)
For 24 medium-size cookies
Prep: 5 min – Resting time: 24hrs to 72hrs – Baking: 8 to 10 min
- 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)
Paddle butter and sugars until fluffy, which should take about 4 min . Add the egg and vanilla extract (sometimes, I add 1/2 a vanilla pod, scraped, it makes a real difference).
Mix flour, salt, cocoa powder, baking powder and bi-carb. Add them slowly to the mix. Stop mixing before adding the chocolate chips.
Roll in big sausages and cover with a cling film. Keep in the fridge, ideally for 72 hours (or in the freezer if beyond that time).
Bake in a preheated oven at 170 degrees C. Cover a baking sheet with parchment peper. Bake until golden brown from the edges but towards the center.
If you like them crunchy just like those cookies packed and ready to go in a school box, bake the cookies for 10 min. If you want a soft inside and a crunchy outside, bake them for 8 min. Then again, it depends on how "skinny" or "fat" you made them. Giant cookies might take longer.
This recipe is a keeper, I hope you try it! Let me know how it turns out!