The New York Times Chocolate Chip Cookies

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.

The New York Times Chocolate Chip Cookies

New York Times Chocolate Chip 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 or fèves, at least 60 percent cacao content (see note)
  • Sea salt

Directions:

  1. In a mixing bowl, sift together the cake flour and bread flours along with the baking soda, baking powder, and the salt.
  2. 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.
  3. 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 Times

All images and text ©

The New York Times Chocolate Chip Cookies

   

17 comments

  1. I must try these. ASAP :D

    Cheers
    Choc Chip Uru

  2. I have yet to try this recipe. I need to get on this ASAP! These cookies look delicious.

  3. Yum! I am going to make these for my Husband next weekend! We are big fans of chocolate chip cookies in our house!

  4. These are my family’s most favorite chocolate chip cookie…whether it’s the taste, size or a combination, they’re a winner!

  5. Fascinating article. That being said, any cookie dough left unguarded in the refrigerator would be MIA by the time I was getting ready to bake cookies. My husband just can’t control himself…….

  6. I once baked these for a group of friends and they are STILL talking about them. Classic!

  7. I’ve been hearing about these NY Times cookies for forever!! I’ve got to try them!

  8. I love chocolate chip cookies… I could eat an entire batch of these. :)

  9. Now that is one gorgeous chocolate chip cookie! I’ve got to give these a go!

  10. I have yet to try NYT’s cookies, but I see them everywhere! Okay, this weekend I’m having a cookie date – because I’m getting my taxes done and I know I will need cookies to make it all better haha

  11. I keep wanting to try this recipe, Stephanie! One of these days I will. Yours look great!

  12. I have seen this recipe floating around the internet. I need to make it because it looks great, and everybody loves it!

  13. How could you stand the wait!? These looks awesome, you rock!

  14. I love these cookies. Every time I share them with others I get raves. They truly are the best.

  15. Now that is one gorgeous chocolate chip cookie!

  16. Pingback: 20 Chocolate Chip Cookie Recipes - Pink Cake Plate

  17. We bake them for 15 mins at 325 and are happy with how the come out.

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