The New York Times Chocolate Chip Cookies

New York Times Chocolate Chip Cookie Recipe

The Best Chocolate Chip Cookie Recipe Ever!

The New York Times voted this the best chocolate chip cookie recipe of 2008. Try it and you’ll see why!

The New York Times Chocolate Chip Cookies – The New York Times voted this the best chocolate chip cookie recipe of 2008. Try it and you’ll see why! – minus 2 Tablespoons Cake Flour ((8-1/2 ounces) (see "Cook’s Notes")), Bread Flour ((8-1/2 ounces) (see "Cook’s Notes")), Baking Soda, Baking Powder, Coarse Salt, Unsalted Butter ((2-1/2 sticks)), Light Brown Sugar ((10 ounces)), plus 2 Tbsp Granulated Sugar ((8 ounces)), Eggs, Vanilla Extract, Bittersweet Chocolate Disks ((or fèves, at least 60% cocoa content)), Sea Salt, Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
; 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.; Mix chocolate pieces in 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.: When ready to bake, preheat oven to 350 degrees.
; Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.; 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 :).; For an extra-rich treat, dip half of each cookie in melted chocolate.; How many can you eat?; – I used all-purpose flour for both the cake flour and the bread flour.

 

New York Times Chocolate Chip Cookie Recipe
The New York Times Chocolate Chip Cookies
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Rating: 5
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The New York Times voted this the best chocolate chip cookie recipe of 2008. Try it and you'll see why!
Servings
18 5 Inch Cookies
Cook Time
18-20 Minutes
Servings
18 5 Inch Cookies
Cook Time
18-20 Minutes
New York Times Chocolate Chip Cookie Recipe
The New York Times Chocolate Chip Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 5
You:
Rate this recipe!
The New York Times voted this the best chocolate chip cookie recipe of 2008. Try it and you'll see why!
Servings
18 5 Inch Cookies
Cook Time
18-20 Minutes
Servings
18 5 Inch Cookies
Cook Time
18-20 Minutes
Ingredients
Servings: 5 Inch Cookies
Instructions
  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.
  3. Add eggs, one at a time, mixing well after each addition.
  4. Stir in the vanilla.
  5. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
  6. Mix chocolate pieces in without breaking them.
  7. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
    Chocolate Chip Cookies
Dough may be used in batches, and can be refrigerated for up to 72 hours.
  1. When ready to bake, preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  3. 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.
  4. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
  5. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
  6. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
  7. Eat warm, with a big napkin :).
  8. For an extra-rich treat, dip half of each cookie in melted chocolate.
    Chocolate Chip Cookie Dipped in Chocolate
  9. How many can you eat?
Cook's Notes

I used all-purpose flour for both the cake flour and the bread flour.

 

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Comments

    • Kim Rawks!
    • December 22, 2012
    Reply

    Oh my… this is just sinful. I’m trying this one tonight.

    • Marshia
    • December 23, 2012
    Reply

    Dipping half the cookie into chocolate. What an awesome idea and it looks really tasty

    • Kat
    • February 16, 2013
    Reply

    OMG! These are sooooo good!

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