NY Times Chocolate Chip Cookies

I found this recipe next to the claim of “Best Chocolate Chip Cookie Ever!”  It seems like every chocolate chip recipe claims to be the best one, so I came in skeptical.  It didn’t help that this recipe was already high maintenance, ingredient-wise – cake flour AND bread flour?  Three types of chocolate?  I tried it because I had all those things already, and because I am always made curious by claims of “the best” and “perfect” – because what if it is?  Then I want that.

These aren’t my perfect chocolate chip cookie, but they are very good, especially if you like your cookies soft & chewy.  Unlike the Tate Chocolate Chip  Cookies, these are tender instead of crispy.  And if your grater is small-ish like mine, it will turn your cookies mottled, almost chocolate through & through.  If you opt out of grating the chocolate (it takes no small amount of time), just chop it up finely, or omit – for all of their tender-lightness, these are sugar-rich, chocolate-heavy cookies, and they won’t miss it.  Don’t have time for/interest in chilling the dough for 24-36 hours in the fridge?  Me either.  Stick in the freezer for 30 minutes and go from there.  One batch makes 4 dozen cookies, minus the ones you eat right off the baking tray.  You should allow for doing some of that.

NY Times Chocolate Chip Cookies

from The New York Times


2 cups less 2 tbsp cake flour
1 2/3 cup bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/4 cup butter, room temperature
1 1/4 cup brown sugar
1 cup + 2 tbsp granulated sugar
2 large eggs
2 tsp vanilla
8 oz semi-sweet chocolate, chopped
4 oz unsweetened chocolate, grated
8 oz semi-sweet chocolate chips
sea salt


1.  In a medium bowl, sift together the flours, baking soda, baking powder, and salt.  Set aside.

2.  In a large bowl, cream butter with both sugars for about 5 minutes, or until it becomes very light.  Mixing between each addition, add: egg #1; egg #2; vanilla; dry ingredients; all chocolate pieces.  Divide the dough in half and wrap each piece in plastic wrap; refrigerate for 24-36 hours.

3.  On a parchment paper-lined baking tray, place twelve 1 tbsp balls of cookie dough.  If desired, sprinkle sparingly with sea salt.  Bake at 350 degrees for 10-12 minutes, or until golden brown.  Allow sheet to cool on a wire rack for 3-4 minutes before removing cookies to a separate rack to cool.

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