I am officially the last person in the food blogging world to try the famous, highly-revered New York Times chocolate chip cookie recipe. Back when it came out in 2008, it was even more popular than the Bon Appetit Cocoa Brownies with Browned Butter and Walnuts. That’s saying something.
The thing with chocolate chip cookies is that everyone more or less already has a favorite. The one their mom/grandma/nanny/friendly neighbor used. We didn’t really eat plain ol’ chocolate chip cookies growing up, so I don’t really have a set family recipe that I’ve used forever. Hithertofore, Dorie Greenspan’s recipe has been my favorite, and it still might be, but I’ve got to say, all the reviews of The New York Times version were right. These are some GOOD chocolate chip cookies–great texture, plenty of chocolate. Excuse me while I eat another cookie.
So what makes them different? Well, a few things:
1. They are made using a combination of bread and cake flours rather than your typical all-purpose. I found I got a kind of glossy coating on the outside of the cookies with this combination. The outside was ever-so-slightly crisp, and the inside of the cookie was still soft and tender. Lovely.
2. The dough rests for at least 24 hours. Although the dough keeps in the refrigerator up to 72 hours, I couldn’t wait that long to bake them, so 24 hours it was. Apparently, this resting time allows the dough to absorb the moisture from the eggs and to develop in flavor. I couldn’t taste any significant difference here, but I didn’t bake a test cookie without the resting time to compare it with, so it could very well be true.
These cookies are meant to be humongous. Like 5 inches humongous. Honestly, I’d rather have two small cookies than one big one, so I made mine smaller (more in the neighborhood of 3 inches). I’ve adjusted the recipe directions to reflect the few tiny changes I made to the recipe, but I must say, these were mighty tasty. I bet they’d be even better if I used chopped chocolate instead of chips. Maybe next time…
- 2½ sticks (1¼c) butter, softened
- 1¼c brown sugar
- 1c sugar
- 2 eggs
- 2 tsp vanilla
- 1¾tsp salt
- 1½tsp baking powder
- 1¼tsp baking soda
- 2c minus 2 Tbsp cake flour
- 1⅔c bread flour
- 20oz (3⅓c) semi-sweet chocolate chips
- In a large bowl, cream butter and sugars until light and fluffy (about 4-5 minutes). Beat in eggs, one at a time until well incorporated. Stir in vanilla.
- Sift in salt, baking powder, baking soda, cake flour, and bread flour. Stir until dry ingredients are well incorporated. Fold in chocolate chips.
- Press plastic wrap against the surface of the dough and refrigerate dough at least 24 hours (dough can remain refrigerated up to 72 hours).
- When ready to bake cookies, scoop golfball-sized balls of dough onto a cookie sheet lined with parchment or a silicone mat. Bake 6 cookies at a time at 350 degrees for 10-11 minutes, or until edges are golden but centers are still slightly gooey. Allow cookies to rest on the warm baking sheet about 5 minutes before moving to a cooling rack (this will allow the heat from the pan to finish cooking the centers).
- Makes about 3 dozen cookies.
slightly adapted from The New York Times