Easier New York Times Chocolate Chip Cookie Recipe – and Why Do We Need So Many Recipes for Chocolate Chip Cookies?

An easier recipe for the New York Times chocolate chip cookie and a break down as to why there are so many ways to make a chocolate chip cookie!

I’ve shared chocolate chip cookies before. Lots of people have. Why do we need so many chocolate chip cookie recipes, you may ask? The answer is – everybody likes something different. Your favorite might be different from mine. You might like dark chocolate chips (you are wrong). I might like the center a little gooey and under baked (I am right. Always). So here’s how my different recipes on the blog break down:

An easier recipe for the New York Times chocolate chip cookie and a break down as to why there are so many ways to make a chocolate chip cookie!

Brown Butter Chocolate Chip Cookies

These are just like the cookies your mom used to make but with the distinct nutty flavor of browned butter.

An easier recipe for the New York Times chocolate chip cookie and a break down as to why there are so many ways to make a chocolate chip cookie!

Serious Chocolate Chip Cookies

These are thin but soft, with a slightly crisp edge. It makes a huge batch of cookies.

An easier recipe for the New York Times chocolate chip cookie and a break down as to why there are so many ways to make a chocolate chip cookie!

Oatmeal Chocolate Chip Cookies

Sometimes you just want to feel like you’re eating health food while you’re actually eating a chocolate chip cookie.

An easier recipe for the New York Times chocolate chip cookie and a break down as to why there are so many ways to make a chocolate chip cookie!

Double Dark Chocolate Chip Cookies

For those times that the chips just aren’t enough.

An easier recipe for the New York Times chocolate chip cookie and a break down as to why there are so many ways to make a chocolate chip cookie!

Coconut Oatmeal Chocolate Chip Cookies

Sometimes you feel like a (coco)nut. Sometimes you don’t.

An easier recipe for the New York Times chocolate chip cookie and a break down as to why there are so many ways to make a chocolate chip cookie!

Chocolate Chip Cookie Dough Sandwiches

Kind of like eating an egg on a chicken sandwich, these over-the-top sandwich cookies marry together chocolate chip cookies in all their glorious forms.

An easier recipe for the New York Times chocolate chip cookie and a break down as to why there are so many ways to make a chocolate chip cookie!

New York Times Chocolate Chip Cookies

The New York Times chocolate chip cookie recipe is paraded around as THEE chocolate chip cookie recipe. They are thick, chewy, crisp on the edges, a little salty, and studded with tons of chocolate. They have a lot going on for them but can be a little fussy.

Let’s get one thing straight right off the bat – I’m a total douche for ever thinking I could improve on this recipe.

Jacques Torres belongs in the cooking hall of fame (is there such a place?) with hot and fresh cookies popping out of the wall next to the plaque.

But. Let’s be real. His legendary recipe is not for the average home baker. Let’s talk this through.

An easier recipe for the New York Times chocolate chip cookie and a break down as to why there are so many ways to make a chocolate chip cookie!

First there are two types of flour. Cake flour is totally worth the investment, especially if you’re planning on baking any birthday cakes this year (and you should). Bread flour is less worth the investment. I personally don’t bake bread because it’s tricky and time consuming. Maybe that will change in the future but right now it’s just not happening. If you have bread flour around, great. Otherwise I subbed all-purpose flour.

Second, you’re supposed to let the dough sit for 24-72 hours. Ummm, hello, I’m baking cookies because I want to eat cookies? Will I still want to eat cookies in 72 hours? Of course, but I also want cookies right now. While letting the dough rest will improve the texture and quality, you are definitely allowed to bake them right away.

Third, you’re supposed to scoop out 3 1/2 ounce mounds of dough onto a cookie sheet. Do you know how much dough this is? Me neither. Just drop some dough and get cooking. While your scooping method will affect the final look of the cookie, it will not affect the taste.

Fourth. I (*gasp*) don’t care for bittersweet chocolate in my cookies. I like my semisweet just fine and I might not even care for the salt sprinkled on top. Don’t worry, it’s cool! This is your cookie and you are free to make the necessary changes to suit your tastes.

An easier recipe for the New York Times chocolate chip cookie and a break down as to why there are so many ways to make a chocolate chip cookie!

What’s your favorite chocolate chip cookie?

Easier New York Times Chocolate Chip Cookies

Ingredients

2 cups minus 2 tablespoons cake flour

1 2/3 cups bread flour or unbleached all purpose flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse kosher salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups firmly packed light brown sugar

1 cup plus 2 tablespoons granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

2 1/2 cups semisweet or dark chocolate chips or disks

Sea salt

In a large bowl, whisk together flours, baking soda, baking powder, and salt. Set aside.

Using a stand mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla. Reduce the speed to low, add the dry ingredients, and mix until just combined, 5 to 10 seconds. Use a wooden spoon or rubber spatula to fold in chocolate chips.

At the point you can bake the cookies or press plastic wrap against the dough and refrigerate it for 24 to 72 hours.

When you're ready to bake the cookies, preheat the oven to 350ºF. Line a baking sheet with parchment or a Silpat. Scoop generous mounds of dough onto the baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the sheet to a wire rack for 10 minutes, then transfer the cookies to another rack to cool completely. Repeat with the remaining dough.

http://www.theliveinkitchen.com/2014/01/27/easier-new-york-times-chocolate-chip-cookies-need-many-recipes-chocolate-chip-cookies/

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Comments

  1. says

    I haven’t met a chocolate chip cookie yet that I didn’t like unless it had nuts or coconut in it. I’m more of a semi-sweet chocolate chip girl too. I have a very similar recipe to this one and I do have to say, it is one of the best I’ve had and I’ve had A LOT!!!

  2. says

    Because cookies are so FREAKING GOOD!! I love experimenting with cookie recipes, because cookies are the only thing I can make nowadays. I’ve just been too busy lately. But I think that I would make ALL of these!!

  3. says

    I’ve almost made the new york times cookies a few times, but stopped because I didnt have all of the flours needed and I wanted cookies NOW. It really doesn’t take that much effort to make me love a cookie (I’m drooling over every picture in this post already!), just underbake it like woah.

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