Monday, August 12, 2013
New York Times Chocolate Chip Cookies
Okay, okay. The wait is over!
Finally, I present you the New York Times Chocolate Chip Cookies.
For those of you who are long time readers, you know I've been searching for the best, the ultimate, the perfect chocolate chip cookie for some time now. There are seven chocolate chip cookie recipes on the blog, and a few more that I never got around to sharing. The reality is I have yet to meet a chocolate chip cookie I don't like. The idea of choosing just one cookie as "perfect", "the best" or the "ultimate" is unrealistic. Each has it's own characteristics that make it worthy of a glass of ice cold milk.
I've been intending to try the New York Times recipe for.....2 years! I'm a little slow but I'm glad to say I got there. This cookie is definitely up at the top of the chocolate chip cookie food chain. In fact, I've made the recipe twice in the past month. I have a feeling it will make a few more appearances this year.
What makes it so special? It's chewy in the center and slightly crisp around the edges, which is signature of top notch chocolate chip cookie (in my opinion). It's a big cookie...especially if you follow the recipe, it comes in around 5 inches. The first time I made them as directed and the second time (pictured here) I went a little smaller, around 3 1/2 inches. Either way, it's a thick hearty cookie. It has a great depth of flavor--that brown sugary caramel flavor that pairs so perfectly with dark chocolate.
The first time I made them I took them to a birthday bash at a friend's house and the cookies were gobbled up in record time. There were several "oooohs" and "ahhhhs" so I'm pretty sure they were well received. ;)
A couple of notes, I made the first batch with part semi sweet chocolate chips and part milk chocolate. I like the combo of the two types of chocolate and will likely do that going forward. Feel free to use the chocolates that you like best.
Overall it's an AWESOME cookie! If you haven't tried it yet, don't wait 2 years like me!
New York Times Chocolate Chip Cookies
from New York times adapted from Jacques Torres
Yields 18 five inch cookies
2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
1 2/4 cup bread flour (8 1/2 ounces)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse (kosher) salt
2 1/2 sticks (1 1/4 cups)
1 1/4 cups light brown sugar (10 ounces)
1 cup plus 2 tablespoons granulated sugar (8 ounces)
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 pounds bittersweet chocolate disks or chips (at least 60% cacao) (I used 12 ounces of semisweet chocolate and 8 ounces of milk chocolate)
Sift flours, baking soda, baking powder and salt into a medium bowl and set aside.
Cream butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment on medium speed until very light and fluffy, about 5 minutes. Turn mixer to low and add eggs, one at a time until combined. Add vanilla. Keeping mixer on low, add the dry ingredients in 3 batches until just combined. Stir in chocolate pieces. Cover the dough with plastic wrap pressed against the surface and refrigerate 24 - 36 hours.
When you are ready to bake remove the dough from the refrigerator and allow to stand at room temperature for about 20 minutes, or until dough is scoopable. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Scoop six 3 1/2 ounce balls of dough (about the size of golf ball) and arrange on the baking sheet. Sprinkle lightly with sea salt (I omitted this). Bake for 18 to 20 minutes until golden brown but still soft in the center. Allow baking sheet to cool on a wire rack for about 10 minutes. Transfer cookies to a wire rack to cool completely.
Cookies are best the day they are baked.