A few years ago, The New York Times published an article for the perfect chocolate chip cookie. Of course I wanted to try it. But I put it off for a long time because it seemed so complicated. Until now…
One of the reasons I love chocolate chip cookies is that they are easy to whip up when you are craving one. This recipe is not one that you can put together when you are craving cookies; it has to be planned ahead of time. The cookie dough must be refrigerated for at least 24 hours. And it is recommended that they be refrigerated from two to three days so that the flavors can full develop.
Not only must the dough be refrigerated for days, but it requires a lot of specific ingredients, such as chocolate disks, which I never used before until this recipe.
I’ve seen many bloggers try the recipe, all with positive results. Last week I suddenly got an urge that I must try the recipe now and find out once and for all if the cookies are worth all the fuss.
I made the cookie dough two days in advance. I followed the recipe exactly to get the full effect of the cookies. On baking day, I measured each of my cookies on my scale (each one is supposed to be 3.5 oz), the article explains why. As a side note, I often get asked to convert my recipes for people who don’t have scales. I recommend that people should buy a scale for the most accurate measurements. They aren’t too expensive. The one I have can be found here.
The cookies came about big, golden brown. Presentation-wise, they looked like the kind of chocolate chip cookies you would buy at a bakery. Then I tasted one….
and I was really blown away. Crispy on the outside, and soft and chewy on the inside. Filled with chocolate and sweetness. The cookies aren’t just regularly sweet, there is definitely depth to the sweetness as a result of the cookie dough sitting for a few days in the fridge. I worried the sea salt would affect the cookies as I don’t usually like the sweet and salty combination, but you couldn’t taste the sea salt in the cookies.
These cookies were definitely worth the time and effort. And I wasn’t the only one who thought so. The cookies were loved by everyone in my household. What I really loved about these cookies is that they managed to maintain their texture. Usually I love the cookies fresh out of the oven, when they are crispy on the outside and soft and chewy on the inside. But oftentimes, once the cookies have cooled, they lose their texture.
These cookies tasted like they were fresh out of the oven even hours later. I’m not sure if they tasted the same the next day because the cookies didn’t last that long..
Recipe: The New York Times Perfect Chocolate Chip Cookies
(recipe found here)
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds bittersweet chocolate disks, at least 60 percent cacao content
- Sea salt.
- Sift flours, baking soda, baking powder and salt into 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 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. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are 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.
Yield: 1 1/2 dozen 5-inch cookies.