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.
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King Mgf
[email protected]Overall, I'm really happy with this recipe. The cookies are delicious and they're not too difficult to make. I'll definitely be making them again.
Gdfgh Hff
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and crispy. They didn't taste bad, but they weren't what I was expecting.
Dddd Ssst
[email protected]These cookies are easy to make and they taste delicious. I'll definitely be making them again.
Md Easin
[email protected]I've made these cookies several times and they always turn out great. They're a family favorite.
1V4SAMAN
[email protected]These cookies are the best! They're so soft and chewy, and the chocolate chips are perfectly melted.
Ali Ijaz
[email protected]I'm not a huge fan of chocolate chip cookies, but these ones are pretty good. They're not too sweet and the chocolate chips are nice and melty.
Jude Selekta
[email protected]These cookies are delicious, but they're a bit too crumbly for my liking.
Kim Park jeon
[email protected]I had some trouble getting the cookies to spread out. I think I might have over-mixed the dough.
Anthony Taylor
[email protected]These cookies are a bit too sweet for my taste, but they're still very good. I might try reducing the amount of sugar next time.
Fabian Noueihed
[email protected]I made these cookies for a party and they were a huge hit. Everyone raved about how delicious they were.
Yousef Abosalma
[email protected]These cookies are amazing! I followed the recipe exactly and they turned out perfectly. My family loved them.
Samuel Agongo
[email protected]I've tried many different chocolate chip cookie recipes, but this one is by far the best. The cookies are soft and chewy on the inside and crispy on the outside, with just the right amount of chocolate chips.
Binita Lama
[email protected]These cookies are the perfect balance of chewy and crispy. I've been using this recipe for years and it never fails to impress.