Next up: New York Times Chocolate Chip Cookies
It seems that everyone who is anyone has made these cookies and sung their praises so I just knew that my quest would not be complete until I tried them.
The differences between this recipe and others is that it uses a combination of cake flour and bread flour, requires a 24-36 hour chilling time, and uses chocolate disks instead of ordinary chocolate chips. Well, bread flour I had, but cake flour is not something that I usually keep on hand. So, since others said that all-purpose flour worked just as well, I used that instead. For the chocolate disks, I used the Chocolate Callets from Trader Joe's and those worked fine.
The cookies were huge!!! As you can see from the picture, each one was nearly as big as my plate. They did spread out quite a bit in the oven, but I think that was due more to my gas oven than the recipe itself. The resulting cookies were chewy with crisp edges and the chocolate disks melted nicely creating ribbons of chocolate running through the cookies.
I honestly wish I could give these cookies a rave review. They were tasty, but in comparison with some of the others I've tried, they just weren't as good in terms of caramel flavor. I guess when it comes down to it, I want the chocolate to enhance the flavor of each bite of cookie, but I don't want the chocolate to BE the cookie. My family also found the chewiness to be a bit odd - more bendy chewy than soft and chewy. To be fair, if I had used cake flour, they might have been more tender so that is something to consider. One day, I will make these as the recipe directs. But, for now, I will say that I have other frontrunners in mind.
New York Times Chocolate Chip Cookies (The New York Times)
2 c. minus 2 Tbsp. (8 1/2 oz.) cake flour
1 2/3 c. (8 1/2 oz.) bread flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. coarse salt
2 1/2 sticks unsalted butter
1 1/4 c. light brown sugar
1 c. + 2 Tbsp. sugar
2 large eggs
2 tsp. vanilla
20 oz. bittersweet chocolate disks or feves, at least 60% cacao content
sea salt (for sprinkling)
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.
Yield: 1 1/2 dozen 5-inch cookies.Great Chocolate Chip Cookie Quest of 2011:
Olive Oil Chocolate Chip Cookies
BAKED Chocolate Chip Cookies
Allrecipes' Best Chocolate Chip Cookies
Salted Butter Chocolate Chip Cookies
Soft Chewy Chocolate Chip Cookies
Ultimate Chewy and Soft Chocolate Chip Cookies
Joanne Chang's Chocolate Chip Cookies
Sugar Plum's Ultimate Chocolate Chip Cookies
America's Test Kitchen Chocolate Chip Cookies
King Arthur Flour Chocolate Chip Cookies
Auntie Pearl's Chocolate Chip Cookies
This recipe is linked to: