I was looking for a recipe on the internet. And you know how that goes. I meander through various food blogs, drool and gawk at scrumptious food photos. Then, from there, I click the links on the blog to ‘other’ food blogs and pretty soon, I forget what recipe I was looking for in the first place. But I end up with a newly found delectable treat and I am happy that I wandered off the beaten path.
That’s how I found this Chocolate Chip Cookies recipe in the New York Times, of all places. And the reason I ened up there was because more than a handful of food blogs I respect all pointed to this recipe as the BEST chocolate chip cookies recipe. After all, if the most revered and respected foodies were talking about it, it must be great, right?
I was never successful at baking, what you might consider, the BEST chocolate chip cookies, so I was willing to try it. But before baking them, I literally stumbled upon the secret to making perfect cookies, e.v.e.r.y.t.i.m.e. And this recipe uses one of those secrets and that is to chill the dough for 24-36 hours, if not longer!
What? I have to wait 24 hours to bake these and wait longer to eat them? Well, apparently so, if you want the BEST cookies! So I did. I followed directions. I’m good at following directions.
But then, I had a hard time getting the dough out of the bowl when it was cold rock solid. Next time, I’ll take the dough and roll it into a jelly roll or a sushi roll, wrap it in parchment paper to chill. Then, I can cut them in slices, like the store bought pre-made cookie dough logs. That way, it will be easier to cut and shape them like cookies…not like these little dollops that I had to use a paring knife to carve out.
When the cookies came out of the oven, you couldn’t pry my fingers from the cookie sheet, as hot as they were.
These. were. the. B.E.S.T. chocolate chip cookies I ever made.
I had to taste a couple…a few…ok, a half a dozen.
I adapted the recipe and didn’t use any salt but used salted butter. I also baked the cookies for less time as my oven is fast. Check your first batch. Every oven is different.
Adapted NY Times Chocolate Chip Cookies
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
2 1/2 sticks (1 1/4 cups) salted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds good quality Chocolate chips
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 and creamy, about 5 minutes. Add slightly beaten eggs. 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.
3. Shape the dough like a jelly roll or a sushi roll and wrap in parchment or wax paper tightly. 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. Slice the dough into 1/4″ discs onto baking sheet. Bake until golden brown but still soft, 15-17 minutes in regular oven and 11-12 minutes in convection oven. 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 glass of milk.
Yield: 1 1/2 dozen 5-inch cookies.
You can definitely use these as edible gifts. Put these in mason jars to give as gifts. They are worthy.
And I think Santa
approves will approve.
*Do you see the lit up clear bottles in the background? I took the idea from my glass wine bottle post. They are really pretty around the Christmas tree! You should try it!