Friday, May 6, 2011

Perfect Chocolate Chip Cookies

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)

Ingredients

  • 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.

Instructions

  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. 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.
  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. 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.

 

 

 

14 Responses to “Perfect Chocolate Chip Cookies”

  1. 1

    Roxan — May 6, 2011 @ 6:21 am

    Okok, I think I’m sold. I want to try making these cookies too. Can I ask where you got the chocolate disks?

    • Kirbie replied: — May 6th, 2011 @ 9:10 am

      I got them from Surfas in Culver City. They also have an online store or you can also purchase from Jacque Torres online store. These cookies are amazing…

  2. 2

    Rosie — May 6, 2011 @ 8:08 am

    This recipe is definitely one of my top favourites for chocolate chip cookies! I only bake them with chocolate discs, too.

    • Kirbie replied: — May 6th, 2011 @ 9:11 am

      I made the mistake of making these at the same time I made a batch of regular ol’ chocolate chip cookies. There was no comparison. This gourmet cookie was worlds better.

  3. 3

    susan — May 6, 2011 @ 1:45 pm

    I made these cookies….and they are wonderful!……best ever….I can’t say much more but omg yum yum

    • Kirbie replied: — May 6th, 2011 @ 3:47 pm

      I agree. These will be my choc chip cookie recipe from now on.

  4. 4

    Karen — May 6, 2011 @ 6:25 pm

    Totally love love love Surfas. My Disneyland.

    • Kirbie replied: — May 8th, 2011 @ 1:56 am

      I agree! I went there for the first time a few months ago and was in awe.

  5. 5

    joanh — May 8, 2011 @ 9:19 am

    i’ve always wondered if this recipe was worth it too… thanks for the incentive for trying it!

    • Kirbie replied: — May 9th, 2011 @ 12:38 pm

      I loved it. I’m making them again really soon.

  6. 6

    Memoria — May 8, 2011 @ 6:36 pm

    I enjoy these cookies, too. However, when I make them, I bake a small batch right after making the dough, more the next day, and more the next. The cookies taste good the day of, too. I have never been able to discern a major difference in taste after 24 hours, so if you were want cookies on the same day, these will be good, although fussy, as you stated.

    Your photos are lovely and bright!

    • Kirbie replied: — May 9th, 2011 @ 12:39 pm

      That’s good to know. I will try it after 24 hours next time.

  7. 7

    myra — May 12, 2011 @ 5:59 pm

    I am definitely going to try these. Since I don’t have time to order the chocolate disks, how do you think it would affect the cookies to use regular chocolate chips or chocolate chunks?

    Thanks!

    • Kirbie replied: — May 13th, 2011 @ 8:40 am

      I think you will still get most of the great things about the cookie without chocolate disks, but you won’t get the entire full effect. You should still try it out. I’d recommend chocolate chunks over chocolate chips.

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