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.
New York Times Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
Faith
Chocolate Chip Cookies are hands-down my all-time favorite cookies! I'm dying to make these, they look incredible!
Nisrine@Dinners and Dreams
No matter what fancy desserts I see, chocolate chips remain one of my favorites.
Cathy
I haven't tried this recipe before, but with all the rave reviews I'm going to have to make a batch. Bottom line…chocolate chip is my favorite cookie.
Lorraine @ Not Quite Nigella
That looks delicious mum! I've always wanted to try these after reading about them. They look great! 😀 xxx
Vrinda
Tempting cookies…
Cool Lassi(e)
Awesome cookies. Perfect for snacking!
Sarah, Maison Cupcake
These look lovely, I've been having a bit of a cookie moment over here so expect them to pop up you know where soon!!
RicetteAmoreFantasia
I love these chocolate chip cookies and your fabulous look.
Compliments
Hello
lisaiscooking
Now, I'm hungry for a cookie snack! They look great! I loved this recipe, and the sea salt on top was fantastic.
Grumpy & HoneyB
I love this recipe! 🙂
April
These look so good!!! I would love to have a couple with a big glass of cold milk.
Memória
Did you like them, though? They look great. I like how they look in the basket. Did you look in the bulk section for the chocolate? You could also use a big bar of high-quality chocolate and cut them up into chunks. Anyway, your cookies still look yummy. I would eat them up in a second. Sorry no Spanish today! haha I forgot again.
Bridgett
I adore chocolate chip and am hopelessly addicted. I will be trying this recipe next. I love your photos!
Mary
Well don't they look scumptious!
Baking Addict
These look amazing! I've been on a cookie binge recently so will have to save these for another time. Bookmarking now 🙂
Anncoo
Beautiful and delicious cookies! Nice clicks too!
Bonnie
How was your trip? Did you like these cookies as much as Toll-House chocolate chip cookies?
Shabs..
Thats a lovely recipe there…i guess the second picture needs to be rotated counter clockwise:)….beautiflul pictures and lovvvvvvvvvvvvved teh recipe…
Lyndsey
They look gorgeous! Just like a chocolate cookie should look! Now I need to try them! 🙂
I just (I mean seconds ago) posted the cookies I made yesterday! Great minds!
Jessica
I have made these cookies before and we LOVE them! They are our most favorite recipe!