OMG. The New York Times chocolate chip cookie recipe makes the best.chocolate.chip.cookies.ever. (Though I still have a soft spot for Philippe Patiserrie’s chocolate chip cookies).
The recipe’s been taking the blogosphere by storm, and of course I had to try it out. Oh boy. Yumyum.
I followed the recipe exactly (used the cake flour and the bread flour combo), and used up the appropriate amount of Valrhona dark chocolate. I had a fun time hacking the big chunk of chocolate into little chunks.
Update: in subsequent batches, I’ve just gone with all purpose flour instead of the cake flour + bread flour combo, with no bad effects. I think the most crucial elements are: the chilling overnight (36 hours is better than 24 hours and so and so forth), the fleur de sel sprinkling, and making the cookie larger rather than smaller.
I refrigerated the dough for 36 hours (an exercise in self control), and made a combination of smaller and larger cookies. Alas, the bigger cookies were “tastier.” Farewell to portion control!
Try it. It’s my new go-to recipe. It sure beats the pants off my previous favorite chocolate chip cookie recipe. (Though I do wonder if I just chilled my previous favorite recipe overnight before baking what the results might be…)
recipe follows after the jump…
Chocolate Chip Cookies
New York Times
Adapted from Jacques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
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)
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. Drop chocolate pieces in and incorporate them without breaking them. 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.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.