NYT Recipes - The Ultimate Chocolate Chip Cookie
It happens really, really rarely - like Halley's Comet or something - that I'm rendered speechless by a cookie. But I am - speechless. I've tried so many chocolate chip cookie recipes I've lost count - the one on the back of the chocolate chip bag, a healthier whole grain version, cookies made with applesauce or baby food, with pumpkin or canola oil - endless iterations of a classic cookie. So when I heard about this New York Times chocolate chip cookie recipe, supposedly the ultimate chocolate chip cookie recipe, I was intrigued but skeptical. These aren't your average cookies - the dough needs to rest in the fridge for 24 hours (or more), and regular semi sweet chips won't cut it here - you need good, high-quality chocolate. So these aren't your I'm-really-craving-cookies-let's-make-some kinda cookies - more of a plan ahead situation. Something to look forward to - something to anticipate. They don't disappoint - they're outrageously, unbelievably, outstandingly amazing. Crisp around the edges, soft in the middle, full of gooey, melted chocolate and with the tiny bite of sea salt on top - they're the Cartier of cookies. You should definitely make some - if you start now, you're only 24 hours away from the ultimate cookie.
I couldn't find the chocolate feves called for in the recipe, so I used some Callebaut semisweet chips and Callebaut dark chocolate 72% cacao, roughly chopped. If you do use chips, make sure they're high-quality chocolate with a high cacao content.
Chocolate Chip Cookies
makes 1 1/2 dozen 5" cookies
- 2 cups minus 2 Tbsp (8 1/2 oz) cake flour
- 1 2/3 cups (8 1/2 oz) bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 oz) light brown sugar
- 1 cup plus 2 Tbsp (8 oz) granulated sugar
- 2 large eggs
- 2 tsp natural vanilla extract
- 1 1/4 lbs bittersweet chocolate discs or feves, at least 60% cacao content
- sea salt
- Sift the dry ingredients except the sea salt (flours, baking soda, baking powder and salt) into a bowl and set aside.
- Using a mixer fitted with a 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 mixer speed to low, add the pre-sifted dry ingredients and mix until just combined, 5-10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough put it in the refridgerator.
- This might be the hardest part: wait 24-36 hours. It's worth it, I promise! (You can use the dough in batches, and keep it in the refrigerator for 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 and set aside.
- Scoop six 3 1/2 oz mounds of dough (the size of generous golf balls) onto baking sheet. For a more attractive cookie, take any chocolate pieces that are poking up and turn them flat. Sprinkle lightly with sea salt and bake 18-20 minutes (adjust the cooking time if you're making smaller cookies - my smaller cookies took about 14 minutes). Cookies should be golden brown but still soft. Slip the parchment paper or baking sheet on 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.
- Enjoy the ultimate chocolate chip cookie while it's still warm!