New York Times Chocolate Chip Cookies
I am always in search of the best chocolate chip cookie. I have made more than my fair share of cookies over the years, but I am still not ready to declare a favorite. I have a couple recipes that are at the top of my list, but the search isn’t over. I am always looking for a new recipe to try. I decided to give the New York Times Chocolate Chip Cookies a chance.
I don’t know why it has taken me so long to try these cookies, they have been getting rave reviews for awhile now. So what makes these cookies unique? First of all, instead of all-purpose flour, the recipe uses cake flour and bread flour. The recipe also calls for chocolate discs, instead of traditional chocolate chips.
You are supposed to chill the dough for 36 hours before baking-this recipe will test your patience:) After the dough has chilled, you measure the dough in a 1/3 measuring cup to create cookies that are about 5″. It is important to make them this big so you can experience the different textures of the cookie. The outside edge will be golden brown and crisp, the center will be soft and chewy. Just before you bake the cookies, you add a tiny sprinkle of sea salt, which adds a special twist.
I tried to stick to the exact recipe. I measured my flour, chilled the dough for 36 hours, and used high quality chocolate. I didn’t have discs though, so I used a mix of Ghiradelli’s chocolate chips and chopped chocolate. I normally don’t make my cookies so big, but I decided to follow the recipe. I also added the sea salt right before baking. Don’t worry, the cookies aren’t salty, you just get a hint of salt every once in awhile.
I was definitely impressed. These cookies are very, very good. Josh LOVED them. They are for sure his new favorite. He went back for seconds, even though the cookies were gigantic. I loved the crisp edges and soft, chewy center. The cookies are loaded with chocolate and have a nice toffee flavor. I also enjoyed the touch of sea salt-do not skip this step!
So yes, the NYT Chocolate Chip cookies are very delicious. I will be baking them again-Josh is already asking for more:) BUT-I am still not ready to declare them the winner of all chocolate chip cookies:) I know my favorite is out there-I just have to find it…or maybe I just like too many cookies and can’t decide, ha!
If you haven’t read the New York Time’s cookie article, click here for more information.
New York Times Chocolate Chip Cookies
Yield: 1 1/2 dozen 5-inch cookies
Ingredients:
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks, at least 60 percent cacao content
Sea saltDirections:
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. 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.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. 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.
Adapted from Jacques Torres, recipe from the NY Times
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Jake’s Chocolate Chip Cookies from Two Peas and Their Pod
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These look and sound delicious, Maria! I, too, have read about these on various sites, but have never taken the time to try them. I guess it’s time I do. Your photos look great – love the blue background.
Look great! Can’t wait to try. I thought I already had the BEST recipe ever but am always willing to give another a try, just in case.
I have heard so much hype about these cookies that I am almost scared to try them! What if I mess up? I wouldn’t want to make them give me a bad first impression. They look fabulous though. And so I really am going to have to make them.
I’ll take two with a glass of milk please. They look amazing.
Who doesn’t love chocolate chip cookies? I, like you, have been on a life-long quest for the Chocolate Cookie Holy Grail. Will try yours soon.
One question: would these be OK to mail, of are they too sift and crumbly?
twopeas replied: — February 23rd, 2010 @ 8:07 am
Donna-I think these would hold up nicely in a package! Someone is going to be very lucky:)
I must be the last blogger to not have tried these yet. Thanks for adding another positive review and tempting photos to motivate me. It’s mostly the bread flour (which I don’t have) holding me back.
Ive made these very cookies more than a few times now and let me say…YUM!!! So glad you liked!
I made these for Christmas and people loved them, only I made the balls of dough about as big as a big walnut. Turned out fine. Then I just made them substituting 8 oz of the chocolate with 8 oz of toffee bits. Amazing. And I plan on trying to substitute 8 oz of the chocolate again, only with 4oz with toffee bits, 4 oz toasted pecan bits. Mmm. Getting there.
twopeas replied: — February 23rd, 2010 @ 8:06 am
Cindy-I love the idea of adding toffee. Thanks! We will have to try that next time.
I’ve heard about this recipe and people have been raving about it. They look fab, I don’t think I know anyone who doesn’t love Chocolate Chip Cookies. I think it’s so important to include the sea salt, it definitely rounds out the flavor.
36 hours would definitely test my patience.. Maybe if I mixed up a batch before going on a weekend getaway. They sure look delicious, thanks for sharing your input on these cookies!
Really, 36 hours? I’m not sure I could wait that long. Thanks for the post. It was so fun to be with you again on Saturday!
I’ve wanted to make this recipe for years now. I told myself I was going to make them for my husbands birthday LAST year and I still haven’t made them. In fact tomorrow is his birthday so maybe he’ll get them soon
YUM. They look aaaaamazing!!
Chocolate chip cookies just are not safe around here. Gobbled up way to quickly. These look real good. I will try these sometime. I have been wanting to try this recipe as well. The recipe I have on my site has vanilla pudding mix in it. Try it some time.
They look lovely and chewy.
How have I not heard of these before? They sound amazing! I must try them…today!
I love a big cookie! My family would go nuts waiting 36 hours – I bet half the raw dough would be gone by then.
They really do look perfect! It would be hard to chill the dough for that long though, but I’m definitely putting them on my list to try!
Hi Maria, sorry I haven’t been around to comment much as I can’t seem to shake this flu. These cookies might fix me right up. I have never come across that recipe but I am always up for trying a new chocolate chip recipe. When I am up and around, I will be giving these a go.
Goodness – your photos make them look STUNNING!!!!!!!!!! My problem is making dough, freezing it and then somehow scarfing it all down while frozen
) Ack!
I’ve adopted the cookie dough “curing” method ever since I read that NYTimes article too! It’s painful to wait that long for a ch.chip cookie, but worth the wait, in my opinion….all that caramelization of brown sugar and melding of flavors? mmmmmm. Chocolate disks are definitely worth a gander, btw! They stay flat and the ratio of dough to chocolate is like no other.
Also, have you tried the Levain Bakery knock-off recipes? It’s now my go-to cookie recipe because of the impressive size and crispy-to-gooey ratio. Well, I think I do a combo of Levain and NYTimes to get the best of both worlds! Let us know if you try it!
Here’s one link, there are plenty out there:
http://lisamichele.wordpress.com/2008/05/28/my-much-talked-about-levain-bakery-copycat-cookie-recipes/
That recipe looks really good, but I don’t know about the 36 hour wait time, that’s definitely a test of patience. I use the chewy alton brown recipe that I have modified a bit. I’ll try others, but I keep going back to that one.
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I can’t believe I still haven’t tried these. They look and sound amazing!
These def look amazing and I love how this recipe has 1 or 2 variations to make it special. I sure can’t wait to see when you DO declare your fav!!!!!
Try making them with Ghirardeli bittersweet chips or by chopping up a block of chocolate instead next time, and I bet they will be your favorites! The more chocolate dipersed throughout the cookie, the better the cookie! And I agree… the sea salt is so necessary!
Wow, that’s a lot of work for cookies… Well, if they’re worth it, I might just give them a try once I get my appetite for sweet things back!
Thanks everyone. The 36 hours isn’t that bad-out of sight out of mind:) And thanks for all of your cookie suggestions. I am always looking for new recipes, tips, and tricks!
These cookies do look pretty good! They remind me of the giant cookies my hubby loves to buy when we are at Hershey’s Chocolate World. They’re practically as big as my head. He’d love these, I’m sure.
I’ve refrigerated that dough for 72 hours – if you can believe it! – and they turn out amazing. I just can’t make cookies that big. It feels like too much work for so few, so I think I have missed out on the unique texture. Still, I think their flavor is the best that I have tried.
Oh my gosh these look amazing! Great photos…I especially like the first photo.
Admittedly, I haven’t tried the NY Times recipe, but from what I’ve read (and tasted), the new Cook’s Illustrated/America’s Test Kitchen Perfect Chocolate Chips cookies recipe is insanely awesome. They tried to best the NY Times recipe, and I must say, they are so delicious! I posted the recipe on my blog – http://typeamommyblog.blogspot.com/2010/02/perfect-chocolate-chip-cookies.html
I’m usually more a lover of crispy chocolate chip cookies, these look pretty darn good! i love that i can see the soft gooey buttery innards between the cracks of the cookie! even though these are not your fave of faves, this recipe might just make me a chocolate chip cookie lover!
Ok, I’m going to have to try these now! I just don’t know if the dough will make it 36 hours in my fridge, especially if my husband knows it’s there!
I think I am the only person left in the world who hasn’t tried this recipe yet. Sounds good though.
I’m always looking for CCC recipes too! These look really good, have to try them soon! So which one is your best recipe so far?
My grandmother and I tried this recipe the week it came out in the New York times. It is delicious. I loved the sweet and salty combination.
I like letting the dough chill. It splits the work up into more manageable chunks.
Well, here’s the problem with finding the perfect ccc recipe: then you don’t get to do any more delicious experimentation in the name of science! So I think it’s better to be always on the quest and having to do that oh-so-necessary taste testing.
I am definitely going to try these. My family seems to request chocolate chip cookies often. I get tired of making the same recipe, so I try new ones when I can. So far the favorite at my house is chocolate chip pudding cookies with the instant pudding mix put into the batter. If interested, the recipe is at my blog. momsquietcorner.blogspot.com