NY Times Cookies

September 10, 2008 at 8:25 pm | Posted in Dessert | 10 Comments
Tags: ,

I made them.

The NY Times Chocolate Chip Cookies.

And they were good.

Real good.

NY Times Chocolate Chip Cookies (adapted from Jacques Torres, recipe found here)

  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups bread flour…I used ap flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks unsalted butter
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tablespoons 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…ya right, I used a bag of semi-sweet chocolate chips and ½ a bag of white chocolate chips
  • Sea salt...I didn’t care for the cookies sprinkled with the 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.



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  1. American Woman!!! Work, motherhood, wife and baking CHOCOLATE CHIP COOKIES! Love it!

  2. good for you! i’ve yet to tackle this particular recipe, and i think i’m the only one left! 🙂

  3. Oh what I would do for one of those right now!

  4. I want one now.

  5. Yum, these look great 🙂

  6. Can’t go wrong with scrumptious chocolate chip cookies! 🙂

  7. I love love love a good chocolate chip cookie! One of my all-time favorites!

  8. I love your blog-I am just now de-lurking. You have the best pictures/recipes.

  9. Great recipe–thanks for passing it on. I wonder why the refrigeration of the dough makes a difference? I’m a baking novice, so maybe that’s common knowledge! 🙂

  10. Just made these today for the office. Rave reviews. I will make them again. I baked the dough after 30 hours, chilling it and letting it rest is definitely key. They are gone – Perfection.

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