Cookies are one of my favorite things to bake. Cookies are an almost instant satisfaction of a sweet tooth. I love sampling the dough as I make it; love a fresh hot cookie right out of the oven; and I really love them the next day when they’ve been in a Ziploc overnight and they are less crispy, and more chewy and tender.
It seems everyone’s been posting about their new favorite chocolate chip cookie recipe lately, The New York Times Chocolate Chip Cookie, so of course I had to give it a try. These big cookies are made with a combination of cake flour and bread flour, fancy bittersweet chocolate, sprinkled with sea salt and most importantly left to chill in the refrigerator for 24 to 36 hours.
They puffed up more during cooking then a typical chocolate chip cookie, but then flatten to a typical chocolate chip cookie shape. I thought they were less greasy than a typical chocolate chip cookie, which was nice. I couldn’t find any fancy chocolate disks for my cookies, even though I drove to Whole Foods as suggested. I didn’t make them huge either, so maybe I didn’t get the whole NY Chocolate Chip Cookie experience.
- 2 cups minus 2 tablespoons 8 ½ ounces cake flour
- 1 ⅔ cups 8 ½ ounces bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 2 ½ sticks 1 ¼ cups unsalted butter
- 1 ¼ cups 10 ounces light brown sugar
- 1 cup plus 2 tablespoons 8 ounces granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 ¼ pounds bittersweet chocolate disks or fèves at least 60 percent cacao content (see note)
- 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, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 ½-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.
- Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Cake flour and bread flour, hmmm? Sounds interesting, Barbara! I will have to give these a try next time I'm baking choc. chip cookies.
So fun that you’re experimenting with chocolate chips cookies. It’s tough work, but someone has to do it. It’s hard to beat a good Toll House Cookie. Thanks for letting me know you tried them.
The cookies are beautiful! I've been intrigued by these after seeing them all over the blogworld. I like the fact that you mentioned they are a bit less greasy than others!
These do look really good. I haven't heard about these cookies but now I want to make them. How much did you like them? Would you consider them a favorite now? Your 3 most recent posts have me wanting to bake something 🙂 Thanks for all the inspiration.
Waw,…Barbara!! These chocolate chip cookies look so tasty & awesome too!
MMMMMMMMMM,…all the way!
I've wondered about these cookies before, so glad to have an excellant baker give them a thumbs up.
Welcome home! I made these cookies and sent them off to the son in Boston. They were pretty good but I'm not sure I think letting the dough sit overnight makes all that much difference. Yours are so uniform and symmetrical – mine were a little more random.
The cookies look delicious! I love my CCC the next day too, when they are soft and chewy. YUM. I am so craving these now…
chocolate chip cookies are one of my very favorite treats. these look marvelous!
Very delectably looking cookies there…luv to try them…
Your NY Times cc cookies look/sound so good, that I am going to have to add them to my "to bake" list! I even have sea alt on hand:) I love baking cookies too, for all the reasons you listed!
I keep seeing these pop up around the web and am dying to try them.
Beautiful clicks and cookies…
I noticed that Alton Brown has a recipe for cc cookies with bread flour the other day. I have to admit that I really want to test out the bread flour. Sounds like it would make a very chewy cookie. They look great.
I need to try making these one day. They certainly look great. I like the idea of the sea salt in them.
Gosh, i'm hungry now.
Mr Mélanger ADORES chocolate chip cookies. I so far have found a good recipe that he likes (a Martha Stewart one), but I am always on the hunt for something better. Question – are these deliciously chewy?
My go-to recipe, but I almost never chill the dough that long and I don't sprinkle the sea salt, but something about the cake/bread flour makes these fabulous for me. And I have found Ghirardelli 60% cacao chips, a little flatter than regular chips, are a perfect "cheaper" option.
I tried these with two other kinds a year or so back, and what I wonder is what would happen if I took my favorite chocolate chip dough (the original tollhouse recipe, slightly modified) and chilled IT for 24 hours first. That might be the best of all worlds.
I'm a chocolate chip cookie freak and it doesn't take much to satisfy my chocolate chip cookie craving, but the baker in me loves to try new recipes so of course I'm adding this recipe to my list.
You just can't beat a chocolate chip cookie.