The New York Times Chocolate Chip Cookies
The New York Times Chocolate Chip Cookie. No food blog is complete without it and these have been on my blogging bucket list since I started this blog.
This recipe was originally published in New York Times back in 2008 and it took the internet world by storm. People will tell you that these truly are the best chocolate chip cookies that have ever existed.
So, what makes these chocolate chip cookies different than the average/traditional homemade chocolate chip cookie? There are a few things. First, the flour. Most chocolate chip cookies use all-purpose flour. This version uses a mix of bread flour and cake flour which make a perfectly chewy cookie. These cookies also use a high quality dark chocolate. I didn’t get the exact type they recommended, but I did splurge a little some that my local store had. And lastly, this recipe requires that you let the dough chill for at least 24 hours. According to David Leite from the NY Times, this allows for the dough to soak up all of the liquids (mostly the eggs) and gives a better consistency when baked. If you want to know more about these special cookies, I highly recommend reading the article linked above. It’s a great read!
Ok, so what do I think about these cookies? Well, I think they are pretty fantastic. I loved using the darker chocolate. It made the cookie taste much richer. I also loved the touch of sea salt on top. The hardest part about making these cookies? Waiting 24 hours for the dough to chill.
New York Times Chocolate Chip Cookies
- 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 or fèves, at least 60 percent cacao content (see note)
- Sea salt
- In a mixing bowl, sift together the cake flour and bread flours along with the baking soda, baking powder, and the salt.
- In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter and the sugars, about 5 minutes until light. Add in the eggs, one a time. Stir in the vanilla. Reduce the speed to low and slowly add in the dry ingredients and mix until just combined. Add the chocolate pieces and fully incorporate with the dough. Press some plastic wrap against dough and refrigerate for 24 to 36 hours.
- When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop about 6 3 1/2-ounce mounds of dough (the size of a golf ball) onto the baking sheet. Sprinkle some sea salt on top of each cookie. Then bake for about 18-20 minutes until golden, but still soft. Repeat with remaining dough.
You can get the chocolate disks at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods. However, I did not have time to do this, so I used 60% bittersweet chocolate from my local grocery store.
A quick note about baking time- I prefer my cookies to be slightly under baked, so I baked them a little less than the recommended time. In other words, feel free to adjust depending on how you like your cookies!
Recipe from The New York TimesAll images and text ©