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

adapted from The New York Times

makes 1 1/2 dozen 5" cookies 

Ingredients:

  • 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
Instructions:
  1. Sift the dry ingredients except the sea salt (flours, baking soda, baking powder and salt) into a bowl and set aside.
  2. 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.
  3. 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.)
  4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat and set aside.
  5. 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. 
  6. Enjoy the ultimate chocolate chip cookie while it's still warm! 
To quote my husband: "Those cookies are serious business." And they are. They're worth the extra work, worth the wait - they really are special cookies. 

Find similar recipes at Feastie:

New York Times Chocolate Chip Cookies from RecipeGirl
Perfect Chocolate Chip Cookies from 52 Kitchen Adventures
Jacques Torres Chocolate Chip Cookies (take 2)    1/7/10 from Une Gamine dans la Cuisine
The best chocolate chip cookies ever - the New York Times cookie from Eva Bakes
Leites Consummate Chocolate Chip Cookie from smitten kitchen

Comments

You've just managed to convince me to try these NYT CCC that I've been hearing sooo much about. Yours look so delicious!

They are incredible indeed, just the way I love them, chewy but with a little crunch too

Good to be reminded of this gem of a recipe....

They do carry the chocolate at Whole Foods in the bulk food area. They truly are best when made with the discs. If you have tried the recipe with chips, they are amazing, now, try them with the discs. You will never want to waste your time with any other chocolate chip cookie. They do not disappoint!

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