A few months ago I finally made the famous New York Times’ Chocolate Chip Cookies recipe and completely fell in love. Since then, it’s been one of my favorite recipes.
I’ve made it a few times now and learned a few things, so I thought I’d share some photos of a recent batch I baked along with some things I learned.
When I first made this recipe, I had a lot of questions. There are so many particulars with this recipe and I wondered if they were necessary. Here are my answers so far.
Do I really need to use chocolate disks? Chocolate disks are more expensive and harder to get, so are they really necessary. The chocolate disks ensure that there is chocolate running throughout the entire cookie and in every bite you take. So in that sense, yes it does make a difference between using chocolate disks and using regular chocolate chips.
However, sometimes when I’m out of chocolate disks, I will use Ghiradelli chips as a substitute. Ghiradelli chips are bigger than the standard chocolate chips. They are still smaller than chocolate disks, but it’s a pretty good and cheaper substitution if you are desperate to make these cookies and don’t have all the ingredients.
Do I really need to refrigerate the dough for 24-36 hours? Yes, it definitely makes a difference. There are definitely more flavors that come out with the refrigeration of the dough.
Can I freeze the cookie dough? Yes! This is probably the biggest thing I learned and it’s let me enjoy these cookies whenever I want rather than having to wait 24-36 hours each time I’m craving them. Usually I’ll make a big batch and let it sit in the fridge for the required time. After 36 hours, I take any unused dough and stick it in the freezer. When I want to use it, I defrost the dough and immediately bake after the dough has defrosted. And they still taste really good.
New York Times recipe found here.
|NY Times Chocolate Chip Cookies revisited||
- 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.