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.
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This recipe is linked to:
CCC Round-Up
Those cookies remind me of New York Pizza! Keep up the cookie quest!
ReplyDeleteAimee
I finally got the chance to try these cookies a month or so ago. I followed the recipe as written, since I did have cake flour in the house already. The I used a mix of bittersweet disks and Nestle semi-sweet chunks. I made 18 large cookies and froze the rest of the dough for another time, but it was baked up a few days later. :) Everyone who ate the cookie loved it. One friend even called it "life altering"! While I don't know if I agree with that statement, I did like the cookie. THe next time I baked them, I sprinkled a little sea salt on top. They flew off the plate! Bottom line for me is that there are so many wonderful ccc recipes to be made and eaten. I admire that you have tried so many. That is a serious butter commitment. Nice job!!
ReplyDeleteStill having fun seeing your quest even if this one isn't your favorite. ;) jk---to each his own. As far as cookies the next day, I'd have to say I even like my latest post--the Chock Full better than my beloved NYT. I suppose chocolate the next day is always better than a cookie the next day!
ReplyDeleteI read another review of these cookies recently on another blog and they were well received. They sound so fussy but I'd love to give them a try sometime. They look delicious. Yummy!
ReplyDeletewowzers this is fabulous! they look so great
ReplyDeleteHey Lisa,
ReplyDeleteYou should have a look at my blog. I made these on Saturday/Sunday and I did three different versions--one with cake and bread flour, one with all purpose, and one that's our standby. I also thought that this didn't get the most perfect cookie ever award (and I can't wait to see which of yours does, so that I can try it), although I have to say that the cake flour absolutely makes a difference. The NYT recipe made with the all purpose flour came in dead last in all our tastings (and don't worry--there were many many tastings:). Have a look here: http://tastycheapskate.blogspot.com/2011/06/new-york-times-chocolate-chip-cookies.html
Well if you don't give them a rave, I don't think this is one I want to try. They look good, but I like my smaller and thicker. I don't ususally have cake flour either so this would be a no go for me. Thanks for sharing.
ReplyDeleteThank you for sharing your CCC challenge with us. I have found very fun to read, and I can't wait for the winner. At the beginning of each post I wonder, will this be THE ONE?!
ReplyDeleteI am coming over from Whisking Wednesdays. Here is another Chocolate Chip Cookie Recipe you might like to try. I have had this recipe since the 1980's. I like that it makes a lot of cookies. Enjoy.
ReplyDeleteGreat Chocolate Chip Cookies from Virtue Magazine
1 c. shortening
1 c. butter or margarine
1 1/2 c. sugar
1 1/2 c. brown sugar, packed
2 t. vanilla
1 t. water
4 large eggs
4 1/2 c. flour
2 t. baking soda
1 1/2 t. salt
1 (12 oz.) pkg. chocolate chips
2 c. walnuts, chopped
Cookie method. Drop by teaspoonsful onto cookie sheet. Bake at 375F degrees 8-10 min.
Let stand on cookie sheet 1 minute before removing. Do not overbake. Cookies should
be soft and chewy, not hard. Makes about 12 dozen, 2 1/2-inch cookies.
I make these every year for our church youth group when they do their Interstate Rest Stop
Coffee Fund Raiser.
I am following your blog.
I have tried making these cookies too, but there are so many complications to it. I have finally just fused together that recipe with a few others and now am on the quest for my favorite chocolate chip cookie! There's always room for improvement, right? Happy Cooking!
ReplyDeletewww.piecelovecooking.com
I love the description of ribbons of chocolate running through the cookie... but not so sure about the bendy/chewy aspect. I don't know if the cake flour would fix that... but it might be worth a try.
ReplyDeleteYou know, if your family ever gets tired of being the taste testers, I'm sure some of your readers would be willing to step in! (Raises Hand)
Lisa, I've heard so much about this recipe as well and have been dying to try it! Good to hear your review. I think I may have just enough cake flour left.
ReplyDeleteThanks for the post!
I love that you are trying out a bunch of CCC recipes!!!! So very cool! :)
ReplyDeleteTHOSE are huge!!! They look good too! I however have never heard of this recipe.
ReplyDeleteYou can do a make-shift cake flour by removing 2 tablespoons of flour out of every cup and replacing it with corn/potato starch or whatever starch you prefer. The chemistry works. Also, I really like reading your blog!
ReplyDeleteThe cookie was really huge! For sure that will fit my stomach. haha. Great that you've listed the ingredient as i would love to try to baked it!
ReplyDeleteChocolate, Dessert and Wine