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…