New York Times Chocolate Chip Cookies
Sometimes, I'm a little slow to jump on bandwagon. I was hesitant to get a digital camera (what was I thinking on that one?) and haven't gotten an iPad yet. I remember reading about these cookies in the New York Times back in 2008 but can't believe it has taken me so long to make them!
This cookie recipe uses cake and bread flour, as well as a 24-36 hour waiting period before baking. The waiting period allows the liquid to dry out and makes a happier dough. Toll House's original recipe says to refrigerate overnight. Flour Bakery's cookies rest overnight and I've been trying to do that with all my cookie doughs.
New York Times Chocolate Chip Cookies
Adapted from the New York Times (from Jacque Torres), July 9, 2008
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, at least 60 percent cacao (I used 16 ounces (1 pound) of chips in the batter: 1/2 bittersweet Ghirardelli chips and 1/2 Nestle Semi-Sweet chips)
Sea salt
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. Mix in chocolate chips.
3. 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.
4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
5. Scoop balls of dough onto baking sheet. The recipe suggests 3 1/2-ounce mounds of dough (the size of generous golf balls). I made smaller cookies of 1 1/2 ounce (yes, I used the scale). I only put 6 cookies on a half-sheet pan as they spread. 3 1/2 ounce cookies will be large!
6. Place a few chocolate chips on top of the cookie (thanks Recipe Girl for this tip!) Bake until golden brown but still soft, 18 to 20 minutes. Cool on wire rack
7. The recipe states to sprinkle sea salt on the cookie before baking...but I totally forgot that step! Next time!
Full instructions from the NY Times here.
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12 comments:
LOL I LOVE the chocolate chip technique, I was just wondering to myself how in the world you got your cookies to look so perfect, and then I read the secret! I am behind the curve here, too, so I really should try these. I am also interested in the dough resting theory, so many tips in this post, thanks!
These look great! I use that chocolate chip trick for my muffins because I LOVE that taste of baked chocolate chips on top of my muffins. :)
Wow they really looks perfect, thank you and Thanks to Lori for sharing the tips!
These are my go-to cookies, and with the salt they will wow every single time! I find the texture to be just perfect. I use a coarse sea salt, and place the grains much like you did the chocolate chips on top. Enjoy!
Oh my goodness - I think I could gobble up a full plate of these! (Goodbye low carb diet!!)
Those ARE insanely PERFECT cookies. I am dying to make these soon!
Chocolate Chip Perfection! Love the idea of putting a few chips on top of the unbaked cookies - why haven't I ever thought of that? I've been wanting to try JT's recipe for ages too... i never seem to get around to doing everything... and I'm with you, I still don't have an ipad either :).
That's...brilliant. I'm totally blown away. lol
So, in your opinion, how do the NY Times chocolate chip cookies fair next to Flour Bakery's and the original Toll House classic? Just curious!
I made these last year, and I actually did an extra step of grinding up the chocolate chips into a coarse powder (I guess that's how you'd call it). Anyways, I found that the bittersweet-ness of the chocolate mellowed the very sweet cookie dough. It was a really tasty experiment.
@Jan Jan, I really like the NY Times recipe and feel that Flour's cookie is so different than the NY times it goes in another category. I think Flour makes a great big chocolate chip cookie that you get at a bakery...while the NYT is one that you can make at home and enjoy lots of them. I know this probably doesn't make any sense, but I'm crazy like that! :) Fun to try them all though! Thanks for stopping by, mary
Oh wow :) these cookies look amazing! And great tip for putting a few chocolate chips on top of the cookie batter! Definitely trying that next time :)
I just made my batter up last night. I didn't have any plastic wrap so I put my batter in a tupperware dish and put a top on it. I hope the cookies come out okay! My husband is whining because he doesn't want to wait. My daughter told him that the cookies need to "ferment" first.
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