Cookie Recipe New York Times

The cookies should remain quite pale in the center.

Cookie recipe new york times. Line a baking sheet with parchment paper or a nonstick baking mat. Using a mixer fitted with paddle attachment cream butter and sugars together until very light about 5 minutes. This is my favorite chocolate chip cookie recipe.

Francesco Tonelli for The New York Times. Scoop 6 3 12-ounce mounds of dough the size of generous golf balls onto baking sheet making sure to turn horizontally any chocolate pieces that are. Alternately scoop the dough into 3-ounce portions then chill After 36 hours preheat oven to 350.

In a large bowl preferably of a stand mixer cream butter and sugars together using paddle attachment until very light about 5 minutes. Cover the dough with plastic wrap and chill for at least 36 hours. Once theyre rolled into balls put your cookie dough in the freezer for at least 30 minutes or in the fridge for an hour or so.

After waiting at least 24 hours preheat oven to 350 degrees. 1 day 40 minutes. My favorite chocolate chip cookies are big.

You certainly could try it using all-purpose flour. Stir in the chocolate chips. Grease 3 13-by-9-inch baking pans or quarter-sheet pans with cooking spray or a little oil then.

1 ¼ cups 10 oz light brown sugar lightly packed. Preheat oven to 350 degrees. Bake the cookies anywhere from 13 to 14 minutes if the dough hasnt been refrigerated to about 17 to 18 minutes if its been chilled.