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…
The NY Times Chocolate Chip Cookie
Ingredients
- 2 1/2 sticks (1 1/4c) butter, softened
- 1 1/4c brown sugar
- 1c sugar
- 2 eggs
- 2 tsp vanilla
- 1 3/4tsp salt
- 1 1/2tsp baking powder
- 1 1/4tsp baking soda
- 2c minus 2 Tbsp cake flour
- 1 2/3c bread flour
- 20oz (3 1/3c) semi-sweet chocolate chips
Instructions
- 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
I agree, these are wonderful cookies! I tried them last year and they are my second favorite only to Alton Brown’s ‘The Chewy.’
If these taste as good as they look, I just might have to give them a try! Plus, a girl can’t have too many delicious cookie recipes can she?
I agree, everyone has a favorite chocolate chip cookie recipe, but I think there’s always room for another good one. This looks great. I’ve been curious about it but haven’t tried it yet, so you’re only the second to last person to try this. 🙂
Mmmmm, those look so good!
yum! I could take one of these right now!
Hi! Visiting from Ty and Elisabeth blog. My hubbs is Ty’s cousin. I really love your blog! Would you want to participate in our bloggers night out in Aug? It is the forerunner fro something better and bigger in a year. It is on Aug 12 and we will be visiting with other bloggers and also checking out some great boutiques and yummy places in UT. Anyhow, we would LOVE to have you. Please let me know 🙂
—love, your biggest fan 🙂 aside from Elizabeth of course
Chocolate chip cookies are my absolute favorite thing to eat in the world! And these look amazing! I’ve seen this recipe here and there but I am dying to try it. Hopefully soon!
Emily, these cookies look perfect! I have absolutely got to try them. Thanks for sharing your beautiful photos and description of them, too. I hope you’re feeling good about babygirl’s impending arrival! So excited for you and Michael. 🙂
I love this recipe and so does my family and all our co-workers. The first time I made these cookies, I baked a couple right away, and they were okay but tasted a little salty. I wasn’t too impressed to say the least, but I continued to let them age. Thirty-six hours later………. Oh My Goodness!!!!!!!! The salty flavor was gone, and there was this wonderful chewy, crispy texture combined with this amazing toffee flavor. YUM!!!!!
I want to bake the Cook’s Illustrated recipe and have a head to head competition to see which cookie wins. Toll House is sooooo last century.
These cookies look delicious. I can’t believe that I haven’t made them yet. They look nice and chewy, just how I like my cookies!
YUMMY!!!! These cookies were incredible. I love chocolate chip cookies and my family loveddd these! For those of you who are vegan, try these out: http://www.fourgreensteps.com/community/recipes/dessertsagoodies/salt-kissed-chunky-peanut-butter-vegan-chocolate-chip-cookies
I made these cookies as per recipe and allowed it to sit 24hours. They did not come out good! They were flat, crispy, and there was NO chewy factor.
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