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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Endalik Minda
[email protected]5/5 stars!
Phone Care
[email protected]Thanks for sharing this recipe!
Maria Kofou
[email protected]I can't wait to make these cookies again soon!
Raju Hasan
[email protected]Overall, I'm really happy with this recipe. The cookies are delicious and they're so easy to make.
lelya_ elshazly
[email protected]I had some trouble getting the cookies to brown evenly. I think I might have needed to bake them for a few minutes longer.
shawana awan
[email protected]These cookies are a bit too sweet for my taste, but they're still really good.
Orji Samuel
[email protected]I love that this recipe doesn't require any chilling time. I can just make the dough and bake the cookies right away.
Mst Daliya
[email protected]These cookies are the perfect size. They're not too big and not too small.
Nandana Menon
[email protected]I made these cookies for a party and they were a huge hit. Everyone loved them!
Sajid Studio
[email protected]I'm not a huge fan of chocolate chip cookies, but these ones are amazing. They're so soft and flavorful.
mdkamal khan
[email protected]These cookies are so easy to make. I love that I can just throw all the ingredients in a bowl and mix them together.
Madi NaZari
[email protected]I love that this recipe uses brown sugar and granulated sugar. It gives the cookies a really nice flavor and texture.
Ali shan Niazi
[email protected]I've made these cookies dozens of times, and they're always a hit. They're the perfect treat for any occasion.
BRAXY BRO
[email protected]These cookies are the best! They're so soft and chewy, with the perfect amount of chocolate chips.