Thursday, March 11, 2010

Not For Fans of Instant Gratification: New York Times Chocolate Chip Cookies

If you have an immediate craving for chocolate chip cookies, these cookies are not for you.  You have to rest them for at least 24 hours (preferably 36), so you will need to plan your cookie craving if you want to make these.  Sarah made these cookies a while back, and you can see her thoughts here.  She thought they were too fussy, and while I agree, I think these are SO worth it.  These are the best chocolate chip cookies I have ever baked, hands down.  The only tiny, picky thing I can say about them is that I thought they were a little too thick.  But that is really, really minor and they are so so good, I didn't even notice the thickness issue after a bite or two.

Now, I know I am late to the New York Times cookie party.  I feel like everyone in the blog world has made these cookies already.   However, until now I haven't had all the ingredients and all the patience in one place.  However, a few days ago I just decided to go for it.  I had been collecting the ingredients for a few months (cake flour, chocolate disks for Jacques Torres in New York, French sea salt, among other things) and my husband has been bugging me to get rid of all the non-kosher for Passover food before Passover, so this seemed like the perfect time.

These were very easy to make.  You basically just combine the ingredients in a mixer bowl.  I mixed in the chocolate discs by hand so that I would not break them, but you could probably do that with the mixer too.  Then, you have to let the dough rest in the fridge for 24-36 hours (or up to 72).

The only trouble I had with these cookies was that, after taking the dough out of the fridge, it was really hard to scoop out because it was so cold and hard.  However, I persevered and I am glad I did.  They were delicious.

The recipe says that it made 18 cookies, but I got 27.  I thought I made mine pretty big (six ran together on the baking sheet) but since I don't have a scale, I don't know how much each ball of dough weighed.  I don't think I would want to make them any bigger.  I ate one, with a cold glass of milk, and I was stuffed, but in a good way.  I am going to freeze the rest of them and will probably zap them in the microwave before eating them.  But I don't think I will be able to eat all 30 before Passover in a little over two weeks.  Now I have to think of a way to distribute all these cookies before Passover.  Any takers?

Here is the recipe from the New York Times:

Chocolate Chip Cookies

Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
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 or fèves, at least 60 percent cacao content (see note)
Sea salt.

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.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.


  1. So I have made these twice and I have to say, aside from the tons of salt aspect, I'm not a fan. First, I hate huge cookies and when you try to bake these small, they're not great consistency-wise.

    I haven't yet decided on my favorite chocolate-chip cookie recipe, but I did recently make a batch of Thomas Keller's (I think from the ad hoc cookbook) and those I thought were better than the NYTimes ones (I think my major objection is the amount and type of flour).

    Yours do look pretty yummy though. I might give the recipe one last try with some tweaks.

  2. These sound so delicious. Unfortunately, during the mandated refrigeration time, the dough would "magically" disappear. Alas, unless I can make these while Uncle Joel is away on business, I will have to find another recipe.


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