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Wednesday, December 2

New York Times Chocolate Chip Cookies

I’m a little obsessed with chocolate chip cookies. Okay, maybe a lot obsessed. Nate can attest to this fact. Which is why I LOVED this article in the New York Times. If you care at all about chocolate chip cookies, read it.

nyt chocolate chip cookies web

In connection with the article, the New York Times provided a recipe (adapted from Jacques Torres) that is outstanding. These cookies have it all – the crispy outside, the chewy inside, lots of chocolate. Oh la la.

I was really excited when I first read the NYT article because the recipe that I had most recently fallen in love with was a similar recipe by none other than Jacques Torres. Jacques knows what he’s doing, let me tell ya.

Without further ado, the recipe! I thought I would post it here on the site so I can add all my various notes on the recipe. And tomorrow I just might share with you the PERFECT chocolate chips for this recipe. But only if you’re good.

Chocolate Chip Cookies
From the New York Times, adapted from Jacques Torres
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour (Jane note: I use pastry flour here…that’s what my OTHER Jacques Torres cookie recipe calls for)
- 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)
- Sea salt (Jane note: I used salted butter and added about 1 tsp of regular salt to the recipe…didn’t have sea salt on hand to sprinkle on top)

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. (Jane note: I do think there is something to the dough sitting over night…HOWEVER…I can’t resist and always cook cookies the night I make the dough and they still come out GRRRREAT! Promise. Feel free to bake right away! That said, don’t bake all the dough at once! You know better than that. Oh, and I’ve definitely frozen balls of dough from this recipe to great success as well.)

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. (Jane note: I bake my cookies on my handy dandy Silpat.)

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. (Jane note: I never did the ‘transfer sheet to a wire rack then slip to another’ rack step.) (Another Jane note: one thing I DO do when they come out of the oven is sort of slam the tray straight down to force the cookies to settle…makes for a nice even cookie with a great texture.)

Yield: 1 1/2 dozen 5-inch cookies.


23 Comments »

  1. I love your site! It gives me so many great ideas. I’ve never heard of Chocolate Chip Cookies – thanks for the heads up.

  2. 2
    ashley

    yum! these look like beautiful bakery chocolate chip cookies!

  3. You know, I never make choc chip cookies for holidays b/c they seem so ordinary to me… but these seem really spectacular; I think they might make it into my Christmas cookie list this year!

  4. I really enjoyed the article, and I think I’ll try stashing my cookie dough in the frig for a day or so before I make my next batch. It’s worth a try!

  5. 5
    Maria

    I still need to try this recipe. I don’t know what is taking me so long!

  6. my mouth is watering! YUM

  7. 7
    gina

    I remember when I made these. SO. GOOD. Maybe I’ll make them again soon.

  8. 8
    christie

    Those look so good. I may have to deviate from my usual recipe and give these a try(I really want them tonight, but unfortunately don’t have those kinds of flour..)

  9. 9
    gregoire

    By using pastry flour in place of cake, you are essentially negating the point of mixing cake and bread flours. Pastry falls in between the two in protein content. This will result in higher gluten development and a tougher crumb.

  10. 10
    Jane Maynard

    interesting info, gregoire – thanks! I do want to explain why I used pastry flour, however…

    the original jacques torres recipe that I used prior to the NY Times article (that I’m assuming the NYTimes recipe is probably based on) calls for pastry flour combined with bread flour, which is the reason I had pastry flour to begin with (otherwise I would have bought cake flour and tried that for sure).

    the cookies came out GREAT with pastry flour, not tough at all, really great texture! Although, I will definitely be trying the cake/bread flour combo next time I go flour shopping. :)

  11. hello it is my first time visiting here, it’s a great site with a great recipes, thanks for share.

  12. 12
    Hillary

    Sea salt on chocolate chip cookies is the best thing ever. You HAVE to try it. I made a big batch for Halloween and our friends gobbled them up insanely fast! They said the sea salt made all the difference. I learned this trick from my friend Emily about a year ago and have been doing it since … it’s fabulous!

  13. 13
    Jane Maynard

    alright, I am SO going to try that. I love salt. although..maybe I shouldn’t try it, I already have very little resistance to chocolate chip cookies! :)

  14. 14
    Melissa

    One quick question – with frozen cookie dough, do you bake at the same temp for the same amount of time as the regular cookie dough? Do you thaw before you bake? Can you provide a little more info on that aspect? I’m interesting in making a BIG batch of these & freezing them & bake, as needed! [Or, give cookie dough with the baking instructions as Christmas presents. Then the recipient just has to bake the cookies for a fresh-baked treat at his/her convenience]!

    Any tips would be appreciated!

  15. it’s pretty easy! I think they might bake a little bit longer, but not much…and there is no need to thaw the dough before you bake. if you have any more questions, let me know! :)

  16. These sound so yummy. I just bookmarked this recipe! Thanks for sharing!

  17. I must try this with the course salt.

  18. 18
    Sumin Kim

    This looks really delicious. I’m going to try it tomorrow. I was just wondering what the rationale was for the 24 hour chilling time? Thank you.

  19. 19
    Jane Maynard

    it talks about the rationale in the NY Times article that I linked to… here’s an excerpt – it’s interesting!

    “A long hydration time is important because eggs, unlike, say, water, are gelatinous and slow-moving, she said. Making matters worse, the butter coats the flour, acting, she said, “like border patrol guards,” preventing the liquid from getting through to the dry ingredients. The extra time in the fridge dispatches that problem. Like the Warm Rule, hydration — from overnight, in Mr. Poussot’s case, to up to a few days for Mr. Torres — was a tactic shared by nearly every baker interviewed.

    And by Ruth Wakefield, it turns out. “At Toll House, we chill this dough overnight,” she wrote in her “Toll House Cook Book” (Little, Brown, 1953). This crucial bit of information is left out of the version of her recipe that Nestlé printed on the back of its baking bars and, since in 1939, on bags of its chocolate morsels.

    At 12 hours, the dough had become drier and the baked cookies had a pleasant, if not slightly pale, complexion. The 24-hour mark is where things started getting interesting. The cookies browned more evenly and looked like handsomer, more tanned older brothers of the younger batch. The biggest difference, though, was flavor. The second batch was richer, with more bass notes of caramel and hints of toffee.”

    Source: http://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=2&_r=1

  20. 20
    Pierre

    In case anyone is interested, the http://www.TheGrinningGourmet.com tested 10 different CC cookies and the NY Times cookie came out ahead. The runner-up cookie (David Lebovitz CCC) was almost as good but does not require cake or pastry flour.

  21. 21
    Tates

    The cookies nyc seems to be very adorable. Good informative blog. Thanks for sharing great information regarding chocolate chip cookies.

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