Adapted from the famous New York Times cookie recipe, a.k.a. The Best Cookies Ever, a.k.a. All Hail the Great and Powerful Cookie!
- 280 g flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp coarse salt
- 285 g butter
- 520 g sugar
- drizzle of molasses
- 2 large eggs
- dash of vanilla
- chopped dark chocolate
Sift together dry ingredients and set aside.
In a stand mixer, cream together butter and sugar until very light and fluffy (approx 5 mins).
Add eggs and mix in one at a time. Add vanilla.
Remove from stand mixer and gently add in dry ingredients until just combined.
Fold in the chocolate bits.
Spoon into a plastic baggie, seal it air tight, and wait at least 24 hours (48 even better!)
Line a baking sheet with baking paper.
Spoon out cookies into golfball-sized balls and arrange on the baking sheet.
Make sure to leave ample space between the cookies so they can spread out without touching.
Bake 185C for 10-12 mins per batch.
Tips!
- Don't overmix the dough after adding the dry ingredients, as it will activate the gluten and make for a harder cookie. I prefer to do the final wet/dry combine by hand just to be sure.
- We baked up a batch of these after 72 hours of refrigeration and they were still nomnomnom.
- Careful not to overcook them; remove from the oven when they are just browning on the bottom but are still light (or even slightly doughy-looking) in the middle. They'll continue to cook on the sheet for just a wee bit after removal. They'll also look a bit puffy, but don't worry, will collapse into proper cookie shape as they cool.
- The original NYT recipe calls for part cake flour and part bread flour, but I just use all Halbweissmehl and be done with it. Texture still comes out great.
- Speaking of flour... if you're buying in Switzerland, make sure you get Halbweissmehl, not Weissmehl ;) Otherwise you'll get puffy little cakes instead of chewy cookies!
