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

Ingredients

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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