Dessert
NYT-Style Chocolate Chip Cookies
1 h 15Pour 20Nutri-Score D€€
D
1 h 15
1 h 15NYT-Style Chocolate Chip Cookies
recette de
The New York Times
@nytimes
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
unsalted butter (softened)Produits laitiers225 g
brown sugar (packed)Épicerie200 g- granulated sugarÉpicerie100 g
eggs (at room temperature)Produits laitiers2 morceaux- vanilla extractÉpicerie10 ml
all-purpose flourCéréales280 g- baking sodaÉpicerie5 g
- baking powderÉpicerie3 g
fine saltÉpices6 g
dark chocolate (roughly chopped into chunks)Épicerie340 g- flaky sea salt (for sprinkling)Épices4 g
par portion
Nutrition
162kcal
- Glucides
- 17 g
- Protéines
- 2 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Robot pâtissier
Saladier
Fouet
Plaque de cuisson
Four
Grille de refroidissement
pas à pas
Préparation
- Étape 1
Cream the butter and sugars
- Beat the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Scrape down the bowl as needed.
- Étape 2
Add eggs and vanilla
- Beat in the eggs one at a time.
- Add the vanilla extract and mix until fully incorporated.
- Étape 3
Mix the dry ingredients
- Whisk together the flour, baking soda, baking powder and fine salt in a bowl.
- Étape 4
Combine into a dough
- Add the dry ingredients to the butter mixture and mix on low speed until just combined.
- Fold in the chopped chocolate chunks by hand.
- Étape 5
Chill the dough
- Cover the dough and refrigerate until firm.
- Étape 6
Shape the cookies
- Preheat the oven to 180 °C.
- Scoop the dough into balls and place them on a lined baking tray, spaced apart.
- Étape 7
Bake
- Bake until the edges are golden but the centers are still soft.
- Sprinkle the cookies with flaky sea salt while still hot.
- Étape 8
Cool
- Let the cookies rest on the tray briefly, then transfer to a cooling rack.