Best 2 New York Times Chocolate Chip Cookies Recipes
Within the vast culinary landscape, few treats evoke nostalgia and comfort quite like the classic chocolate chip cookie. Its humble origins have blossomed into countless variations, each claiming to hold the secret to the perfect bite. Yet, amidst this sea of recipes, one stands out as a beacon of excellence - the New York Times Chocolate Chip Cookie. This iconic recipe, meticulously crafted and perfected over decades, has captivated taste buds worldwide, earning its place as a culinary masterpiece. In this article, we embark on a delectable journey to uncover the secrets behind the New York Times chocolate chip cookie, guiding you through the steps to achieve the ultimate indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
NEW YORK TIMES CHOCOLATE CHIP COOKIES
This is my favorite chocolate chip cookie recipe. The New York Times did a big article on the perfect chocolate chip cookie, interviewing and sampling several famous chocolate chip cookies at various bakeries. Several tests were done; larger cookies (such as six-inch affairs) scored better, as did letting the dough age for 24 or even 36 hours (up to 72 hours). A small sprinkle of sea salt was also recommended. I usually make 3 huge cookies and divide the rest of the dough in half, wrapping it in saran wrap. Also, I've cheated a bit at this recipe and used plain flour instead of the two types of flour, as well as neglected sifting the flour. I don't have a paddle attachment on my mixer. I also usually use chocolate chips. You still achieve the very special taste, but the presentation is nicer when you follow the recipe exactly. From New York Times, July 9, 2008.
Provided by Alexis L Sutter
Categories Drop Cookies
Time 30m
Yield 18 5-inch cookies, 18 serving(s)
Number Of Ingredients 13
Steps:
- Sift flours, baking soda, baking powder and salt in a bowl. Set aside.
- 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 up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3.5-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces 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.
NEW YORK TIMES CHOCOLATE CHIP COOKIES RECIPE - (3.7/5)
Provided by รก-2144
Number Of Ingredients 14
Steps:
- 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. Stir all chocolate into dough using a wooden spoon. 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. The original recipe recommends using 3 1/2 ounces of dough per cookie and baking six cookies per baking sheet, but I thought that made for an entirely too large cookie. So I dropped the dough by tablespoonfuls on to the prepared cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes. Transfer sheet to a wire rack for 3-4 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.
Tips:
- Use high-quality chocolate chips. This will make a big difference in the flavor of your cookies.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at a high temperature for a short amount of time. This will give the cookies a crispy exterior and a chewy interior.
- Let the cookies cool completely before enjoying them. This will allow the flavors to develop and the cookies to firm up.
Conclusion:
The New York Times chocolate chip cookie recipe is a classic for a reason. It's simple to make, uses everyday ingredients, and always results in delicious, chewy cookies. Whether you're a beginner baker or a seasoned pro, this recipe is sure to become a favorite.
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