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 - The famous NYT cookie recipe! Thick and soft cookies made with quality chocolate! 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!
New York Times Chocolate Chip Cookies
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
18
Serving Size:
1
Amount Per Serving:
Calories: 417Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 365mgCarbohydrates: 43gFiber: 11gSugar: 1gProtein: 13g
17 Comments on “The New York Times Chocolate Chip Cookies”
I must try these. ASAP :D
Cheers
Choc Chip Uru
I have yet to try this recipe. I need to get on this ASAP! These cookies look delicious.
Yum! I am going to make these for my Husband next weekend! We are big fans of chocolate chip cookies in our house!
These are my family’s most favorite chocolate chip cookie…whether it’s the taste, size or a combination, they’re a winner!
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…….
I once baked these for a group of friends and they are STILL talking about them. Classic!
I’ve been hearing about these NY Times cookies for forever!! I’ve got to try them!
I love chocolate chip cookies… I could eat an entire batch of these. :)
Now that is one gorgeous chocolate chip cookie! I’ve got to give these a go!
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
I keep wanting to try this recipe, Stephanie! One of these days I will. Yours look great!
I have seen this recipe floating around the internet. I need to make it because it looks great, and everybody loves it!
How could you stand the wait!? These looks awesome, you rock!
I love these cookies. Every time I share them with others I get raves. They truly are the best.
Now that is one gorgeous chocolate chip cookie!
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We bake them for 15 mins at 325 and are happy with how the come out.