TZUTC: -0400   
   MSGID: 36359.fido-recipes@1:3634/12 2b6c12c7   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: UTF-8 4   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: N.Y.T. Chocolate Chip Cookies   
    Categories: Cookies, Snacks, Chocolate   
         Yield: 18 servings   
       
         2 c  Minus 2 tb cake flour (8 1/2   
              - oz)   
     1 1/3 c  Bread flour (8 1/2 oz)   
     1 1/4 ts Baking soda   
     1 1/2 ts Baking powder   
     1 1/2 ts Coarse salt   
     1 1/4 c  Unsalted butter   
     1 1/4 c  Light brown sugar (10 oz)   
         1 c  + 2 tb granulated sugar (8   
              - oz)   
         2 lg Eggs   
         2 ts Natural vanilla extract   
     1 1/4 lb Bittersweet chocolate disks   
              - or fèves; at least 60%   
              - cacao content   
              Sea salt   
       
     Sift flours, baking soda, baking powder and salt into a   
     bowl. Set aside.   
        
     Using a mixer fitted with paddle attachment, cream   
     butter and sugars together until very light, about 5   
     minutes. Add eggs, one at a time, mixing well after each   
     addition. Stir in the vanilla. Reduce speed to low, add   
     dry ingredients and mix until just combined, 5 to 10   
     seconds. Drop chocolate pieces in and incorporate them   
     without breaking them. Press plastic wrap against dough   
     and refrigerate for 24 to 36 hours. Dough may be used in   
     batches, and can be refrigerated for up to 72 hours.   
        
     When ready to bake, set oven @ 350ºF/175ºC. Line a   
     baking sheet with parchment paper or a nonstick baking   
     mat. Set aside.   
        
     Scoop 6 3 1/2 ounce mounds of dough (the size of   
     generous golf balls) onto baking sheet, making sure to   
     turn horizontally any chocolate pieces that are poking   
     up; it will make for a more attractive cookie. Sprinkle   
     lightly with sea salt and bake until golden brown but   
     still soft, 18 to 20 minutes. Transfer sheet to a wire   
     rack for 10 minutes, then slip cookies onto another rack   
     to cool a bit more. Repeat with remaining dough, or   
     reserve dough, refrigerated, for baking remaining   
     batches the next day. Eat warm, with a big napkin.   
        
     Recipe from: Jacques Torres   
        
     Adapted by: David Leite   
        
     Yield: 1 1/2 dozen 5" cookies   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "Once you choose hope then anything's possible." --Christopher Reeve   
   --- MultiMail/Win v0.52   
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)   
   SEEN-BY: 10/0 1 18/200 80/1 90/1 103/1 705 105/81 106/201 124/5016   
   SEEN-BY: 153/7715 214/22 218/0 1 215 601 700 720 810 840 850 860 870   
   SEEN-BY: 218/880 900 930 221/1 6 226/30 227/114 229/110 114 206 300   
   SEEN-BY: 229/317 426 428 470 664 700 240/1120 1634 8001 8002 8005   
   SEEN-BY: 240/8050 266/512 282/1038 291/111 301/1 113 320/219 322/757   
   SEEN-BY: 335/364 341/66 342/200 371/0 396/45 460/58 633/280 712/848   
   SEEN-BY: 5020/400 1042 5058/104 5075/35   
   PATH: 3634/12 240/1120 301/1 218/700 229/426