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:
These are just like the cookies your mom used to make but with the distinct nutty flavor of browned butter.
These are thin but soft, with a slightly crisp edge. It makes a huge batch of cookies.
Sometimes you just want to feel like you’re eating health food while you’re actually eating a chocolate chip cookie.
For those times that the chips just aren’t enough.
Sometimes you feel like a (coco)nut. Sometimes you don’t.
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.
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.
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.
What’s your favorite chocolate chip cookie?
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
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.
Adapted from Jacques Torres in The New York Times
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