new york times chocolate chip cookies!

True perfection.  I made these once before with the Giradelli chips and they just didn’t suit my fancy.  I did not make them big enough before either, big mistake!!  This time I simply chopped my favorite bitter-sweet chocolate bar into the mix and sized them perfectly according to specifications.  (I actually reduced the chocolate to about half of what is called for, I prefer I higher cookie to chocolate ratio.)  Jackpot, they were amazing!  Fabulous!  Slightly gooey in the middle, a chewy ring and then crisp on the outskirts, just as promised.  Loved them.  Next time I’m going to throw in some walnuts as well.  Chocolate and nuts are probably my all-time favorite combo, so now that I’ve been a purist, I’m going to give it a try. 

Score – 9.8  (This was a hard one to score.  I want to save the 10, leave a little wiggle room, but these were as close as anything has come thus far.  Can you top perfection?)

1 1/2 dozen 5-inch cookies (Calorie estimate: 390/cookie as prepared, 464/cookie according to recipe as written)


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

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted 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 bittersweet chocolate disks 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 F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (about 1/3 cup) 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.


7 Responses to “new york times chocolate chip cookies!”

  1. 1 Joanne June 15, 2010 at 5:38 pm

    I have heard SUCH good things about these cookies! I definitely need to make them…yours look so tantalizing!

    • 2 Two Tiny Kitchens June 16, 2010 at 9:49 pm

      You’ve gotta try ’em, don’t put it off any longer! The overnight wait is hardest part, but no one says you can’t eat the dough, yum.
      Anyway, I saw you’re a fellow baker/runner, that’s so great. I ran my first half-marathon last year too, and I’m training for my first full in August. It’s the only way to support the baking habit!

  2. 3 Maria July 1, 2010 at 10:10 am

    LOVE these cookies!

  3. 4 jeff July 11, 2010 at 7:47 pm

    Glad to see that you’ve realized that the cookie to chocolate ration needs to be higher than most people would intuit. This is a sign of a true non-junk baker.

  1. 1 new york times banana blondies « Two Tiny Kitchens Trackback on June 15, 2010 at 3:22 am
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