I wish you could see the intense bodyroll action these amazing cookies have bestowed upon me — followed by a super happy mouthgasmic jig. The fact that I can now make an amazing chocolate chip cookie in the privacy of my own home and thighs…is so heartwarming. This recipe comes from New York Times, and will definitely test your patience. I tried this same recipe a little over a year ago and they were terrible. Why? Because I was too impatient and baked them almost as soon as I made the dough. Don’t be stupid like me. You absolutely have to let these babies rest a full 24 hours, up to 72 hours for the goodness your mouth awaits. Believe when I say it’s worth the wait.
There may be better cookie recipes out there, but I doubt it. This one is perfection. I will say that my idea of a perfect cookie is purely subjective. What I find to be a perfect chocolate chip cookie may differ from your point of view. However, my ideal chocolate chip cookie includes everything this recipe gives me. A crispy, buttery edge that gradually merges into a chewy outer-middle, and a soft center — even after completely cooled. It’s not dry, it’s not bland, and it’s definitely not boring. The bread flour and cake flour marriage are what creates the many delicious textures. This is a cookie that holds up — making it perfect to dunk into a cold glass of milk (if I wasn’t so damned lactose intolerant). Even without the milk, I couldn’t stop eating these. I ate 3 in one sitting. That’s some fat ass shit…
Anyway, if you are going to make these, definitely plan ahead and follow the instructions or you’ll be disappointed. I followed this recipe almost exactly — I didn’t have the 60% cacao chocolate chip discs it originally calls for, and to be honest I wasn’t about to search high and low for’em. Instead I used one 12oz bag of Ghirardelli semi-sweet chocolate chips and half a 12oz of Ghirardelli milk chocolate chips. Ghirardelli sells a 60% cacao chip, but I didn’t see them at Wegmans. That was my only variation to the recipe. I’m here to tell you that these still came out beautifully and delicious. I can’t help but wonder…if these cookies are this good with regular chocolate chips, I’m probably not emotionally stable enough to handle the 60% cacao chocolate chip epicness it actually calls for.
these are the flours I used, you can find these at just about any store that carries flour
creamed the butter and sugars for 5 minutes
“I love the dough, more than you know!” – RIP Biggie
Seal her up and put her away for at least 24 hours, 72 is even more magical.
melt, you delicious little ball of gooey joy…
look at that beautiful texture
dear cookie, get. in. my. belleh!
New York Times Chocolate Chip Cookies
- Yield: 1 1/2 dozen 5 inch cookies
- 2 cups minus 2 tbsp (8 1/2oz.) cake flour
- 1 2/3 (8 1/2oz.) bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp coarse salt
- 2 1/2 (1 1/4cups) unsalted butter
- 1 1/4 cups (10oz.) light brown sugar
- 1 cup plus 2 tbsp (8oz.) granulated sugar
- 2 large eggs
- 2 tsp natural vanilla extract
- 1 1/4 pounds bittersweet chocolate discs or fèves, at least 60 percent cacao content (see note)
- 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.
- 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.
- 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.
- The “coarse salt” I used was kosher. I probably wouldn’t go any coarser than that.
- The sea salt isn’t a step I’d skip or alter. I know it sounds weird, but sea salt melts beautifully onto the cookie, giving it a really good flavor and it seriously compliments and balances the sweetness of the chocolate. I used granular sea salt, and the slightest of pinches — please don’t overdo this.
- Make sure you bake these on the center rack of your oven.
- I used the minimum baking time just because that’s my own personal preference.
- If you want to make regluar (think “Chips Ahoy”) size cookies (a heaping spoonful), reduce the cooking time down to about 10-12 minutes, 12-15 minutes for medium sized cookies.
- Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
[…] visiting my blog for a while now you know that Resha from Carnal Dish is one of my long time loves. This recipe she shared for chocolate chip cookies is my go to whenever the holidays come around and I want to […]
Chocolate Chip Cookies has been my absolute favorite since my mother was the cookie lady when i was 4. She stuck by and still using the recipe found on the back of Nestle Semi-Sweet chocolate chips. So I kept the tradition going UNTIL I saw the recipe on here. Now I recall hearing about this recipe a couple years back but thought nothing of it. It became gospel when I saw it here and tried it, including the 60% Cacao. I felt like Joe Clark hearing the thunder roll and clouds part. I felt like Celie when Shug Avery kissed her for the first time or when Nettie came running through the tall grass.
These cookies are absolutely amazing…. Also – I LOVE you snapchat cooking show!! Can’t wait for you to update the site with the recipes that I’ve seen!!
For valentines day I wanted to make these cookies but I wanted to make them heartshaped so should i cook them as planned then cut them heart shaped after i bake them. Or should i cut them heart shape then change the temperature time ?
definitely cut them after
I made these a couple nights ago and they tasted great but they came out kinda puffy. Any tips on how to get a flatter cookie? Also, should the dough be hard when you remove it from the fridge?
These cookies are on the thicker side because of the dough components. if you want them flatter, my only suggestion is to give them a good sturdy slam on the counter (while they’re still on the baking sheet) as soon as they come out of the oven. That should work. Also, the dough will be hard, but you should be able to scoop it to make cookies. if it’s too hard to do that, let it come down to room temperature just a bit until it’s easier to work with.
I don’t have a mixer with.a paddle( hopefully Santa is bringing me one) so will it make a difference if I do this by hand? Can I use a regular mixer?
i’m assuming you’re talking about a hand-mixer, and yes you can use that, just know it’ll take longer to do.
I shared this recipe with my co-workers. Denise actually made some and brought them in to work. The office loved them and asked if she would make more for the holidays.
Your Cookies are a Big Hit at DOC.
Yes, yes, yes! Letting the dough chill is soooo important.
Let me just say I’m glad I found your blog via the link on the beauty blog. You’ve always taken such great pictures and now, to see food as the subject, I am so geeked to try out these recipes!
So what is the difference taste-wise on the chocolate chips because I do NOT like dark chocolate, I don’t do much cooking from scratch (drops head shamefully)so the 60% cacao chocolate makes no sense/means nothing to me…please explain?!
from bakingbites: “The “percent cacao” refers to the percentage of cocoa solids in a product. Cocoa solids are all of the ingredients from a cocoa bean, including cocoa powder, cocoa butter, chocolate liquor and even ground cacao nib. Products with a higher cacao percentage have more cocoa solids nonfat (the term for non-cocoa butter cocoa products) and more cocoa butter in them. Higher percentages mean that the chocolate will be darker and more strongly flavored, as there is less room for sugar and other flavorings in the product. Since the ratio of cocoa solids nonfat and cocoa butter can vary widely, even products with the same percentage can taste and feel very different on the tongue.
A higher cacao percentage does not necessarily mean a higher quality chocolate or a better flavor/texture. It can and does mean that that chocolate is made with more expensive ingredients than lower cacao content chocolate because cocoa beans are more expensive than sugar and milk (other common ingredients in chocolate). The overall quality is influenced both by the cacao percentage and by the other ingredients in that chocolate (fewer ingredients is usually better) and better flavor is all about your personal preferences and palate.”
for this recipe, i used Semi-sweet chocolate and milk chocolate chips. you can use any chip you’d like..