Best 2 New York Times Chocolate Chip Cookies Recipes
Indulge in a delectable journey with New York Times' collection of chocolate chip cookie recipes, where classic comfort meets culinary artistry. From the traditional and timeless to the unique and innovative, these recipes cater to every palate and occasion. Experience the nostalgia of the original Toll House cookie, delight in the chewy goodness of the classic New York Times recipe, or explore variations like the browned butter chocolate chip cookie, the salted chocolate chunk cookie, and the gluten-free chocolate chip cookie. Each recipe is carefully crafted to ensure a perfect balance of crisp edges, chewy centers, and an abundance of rich, gooey chocolate chips. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you towards creating the ultimate chocolate chip cookie that will satisfy your cravings and impress your loved ones.
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. Look for chocolate chips that are made with real chocolate and contain at least 60% cocoa solids.
- Don't overmix the dough. Overmixing will make the cookies tough. Mix the dough just until the ingredients are combined.
- 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 eating. This will allow the flavors to develop and the cookies to firm up.
Conclusion:
These New York Times chocolate chip cookies are the perfect treat for any occasion. They're easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you're in the mood for a classic chocolate chip cookie, give this recipe a try. You won't be disappointed!
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