Recipe: Overnight Chocolate Chip cookie (New York Times Chocolate Chip Cookies)

Posted by vivien | Recipe | Thursday 15 January 2015 10:18 pm
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recipe similar to previous try, only slight modified the amount of sugar

Below recipe makes about 36 tablespoonsful cookie, above are the cookie i made after leaving the dough in fridge 24 hours, leaving some to be baked after 48 hours in the fridge

First batch (24 hours rest period in fridge) turn out not bad, just that the one on the black bottom pan are little burnt on underside of cookie, next time should put the pan middle or upper. I left the cookie more towards bottom on first 10 minutes, subsequent 5 minutes in middle position

Baked in 180 Celcius, 15 minutes, turn out a soft cookie, i prefer it to be harder, crunchy on the side, and soft in the middle… Turn out i just need to bake the cookie slightly longer for a crunchy cookie

240g flour
1/2 plus 1/8 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons sea salt, else normal salt
140g unsalted butter
70g brown sugar, can be reduced to 48g! 
100g granulated sugar, can be reduced to 60g!
1 large eggs
1 teaspoons natural vanilla extract
100g chocolate chips (i simply pour in desired amount of choc chips,ie 70g semi-sweet, 30g milk choc), can be reduced to 36gram!
Sea salt, optional for sprinkling on top of cookie before baking

Note: After i baked this batch, did try to bake choc chip cookie using less sugar and chocolate chip(noted in bold lettering above). In conclusion, can use total 108g of sugar for this 240g flour recipe, ie 45gram sugar for each 100g flour for choc chip cookie recipe.


 

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