I love chocolate chip cookies (who doesn’t?) but rarely make them. why? there are so many delicious-looking recipes out there that it’s almost too hard to choose one. plus, i’ve gotten addicted to these nutella chocolate chip cookies, so they’ve been my go-to cookie for a while. however, this past weekend, i wanted to bake, + my husband suggested chocolate chip cookies. i remembered that lots of food blogger friends had made the new york times chocolate chip cookies, + decided to try ’em.
so, how were they? AMAZING. as some of you know, i’m not a huge sweets person (i usually prefer something savory/salty), but even i couldn’t resist these. when i made the dough, i started by making a batch of 8, saving the rest of the dough to bake the next day. these were so good that we ate all 8 (eek!) within an hour of them coming out of the oven. they’re soft, fluffy, + rich, with just a hint of saltiness. for real, they might be the best chocolate chip cookies i’ve ever eaten. you’ve gotta try ’em!
chocolate chip cookies
makes about 18 jumbo 5″ cookies, or 24 smaller cookies, adapted from the new york times (by jacques torres)
ingredients
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
1/2 cup bittersweet chocolate chips, disks or fèves, at least 60 percent cacao content
sea saltdirections
sift flours, baking soda, baking powder + salt into a bowl. set aside.
using a mixer fitted with paddle attachment, cream butter + 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 + mix until just combined, 5 to 10 seconds. drop chocolate pieces in + incorporate them without breaking them.
press plastic wrap against dough + refrigerate for 24 to 36 hours. Dough may be used in batches, + 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 + 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.
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There really are so many fancy cookie recipes out there, it’s hard to just bake a traditional chocolate chip cookie! But I’m so glad you whipped these up because now I get to try them as well!
No way! I also made these today. I had the dough all ready, but popped them in the oven today to take with me on a little trip tomorrow. This is the only cookie recipe my husband ever wants. He’s been blinded. Nothing will ever ever compare in his eyes! I love them too, and they’re the best chocolate chip cookie recipe ever, but I’d like it if he weren’t so obsessed with these.
I like some variety! Although they’re totally worthy of obsession. So happy that you tried them out!
what an awesome coincidence! aren’t they fantastic?!
Yeah! It’s what I use as an example of the “perfect” American baked good. They sell chocolate chip cookies here but they’re all hard, dry, and nasty. I use these to reeducate people on true American baked goods.
I’ve been dying to make that recipe forever.
oh yum! i’ve always wanted to try this recipe.
That New York Times recipe has been on my list for a while – like you I hardly ever make basic chocolate chip cookies since there are so many other delicious looking baked goods to try out!
not a sweets person? i can’t relate
like you, i somehow always skip over ccc….i’ve read about this recipe forever though and REALLY need to try it, esp after your rave reviews!
it’s definitely a bit strange not being a big sweets lover. when everyone else is clamoring for a piece of cake, i’m usually the weirdo eyeing the bag of pretzels or potato chips on the counter! =)
Oh, those look fantastic! This is the first I’ve heard of them, though. I prefer savory, too, but won’t turn down a really well done chocolate chip cookie!
This recipe has been on my to-make list for way too long. Yours look so good!
Love that they’re so thick and puffy! YUMMY! <3
Yummmm!! Wow, your pictures make them look absolutely incredible. I already have a recipe that is my favorite for chocolate chip cookies, but I may need to try these. When you say bread flour, is that different from all-purpose? I’ve heard of cake flour, but not bread. Thanks!
thanks, kristen! good question, too. bread flour is different than all-purpose flour — it’s got a higher gluten level. you can certainly substitute all-purpose instead, though! the texture might be slightly different, but i bet they’ll still be fantastic. =)
These cookies are so thick and fluffy – love them 😀
Cheers
Choc Chip Uru
These look nice and thick, just the way I like ’em! Love the addition of sea salt
It makes everything better!
Thick and fluffy. . .those are the best!
I’ve made this recipe and it’s my absolute favorite. I wait the agonizing 36 hours and they just get even better as the dough rest. It’s insane. I will never make another recipe.
I didn’t have the patience to wait 36 hours, but i’ll definitely do that next time, especially if you say they get even *better* with the extra time!
I’ve been meaning to try these cookies forever – everyone raves about them and I’m so intrigued to see if they live up the hype. They certainly sound amazing!
I love all choc-chip cookies and am always looking for a new one to try. these look SO GOOD, amy!!
i’m sooooo glad you got to make these. the waiting time does suck but it’s SO SO worth it!! you definitely need to do the wait next time! these are my absolute favorite cookies. i LOVE how soft they are!!!
i will definitely try to make the full 36-hour wait next time – sounds like it’s worth it!
Ooooh, I’ve wanted to try this recipe forever, and now that I see these cookies, I know I need to make them ASAP. They turned out so puffy and soft-looking! Perfect, perfect cookies!!
Amy, these look DIVINE! I’ve heard this recipe is totally amazing and I need to get on board and try them. I’m always looking for a perfect chocolate chip cookie recipe since nothing beats them when they’re hot and chewy, right out of the oven. Beautiful pictures, too! PS, do you ship??
i do ship, especially if some of your s’mores bars come in return! =)
these are my go-to cookies! in fact [ssh!] they’re the base for my famous salted-chocolate chip cookiewiches.
funny, though, how different our cookies turned out! mine are always flatter + chewier than what yours look like.
..and it’s true. the longer the dough sits in the fridge, the more magical the cookies become.
These look SO good. I’m a big sweets person and usually always have something chocolatey on hand, but I definitely don’t make plain old chocolate chip cookies enough. I have to try these [:
I’ve never been a big choco chip cookie girl but those look so perfect! I might actually have to try it out 😉
Hi, Amy! I have the NYT Cookbook…which one is this recipe? There are two in the NYT Cookbook. Is this the David Leite one or the Jacques Torres one? Anyway, I’ll look it up! I’m seriously craving for one now…
It’s the Jacques Torres one!
I’ve somehow yet to try these even though I adore chocolate chip cookies. I guess it’s time!
Your cookies turned out fantastic, Amy! i’ve actually baked this recipe so many times but never got around to doing a post on it. A good chocolate chip cookie can really change your day!
Congrats my friend, I have awarded you and your awesome blog the Versatile Blogger Award 😀
Check it out here: http://gobakeyourself.wordpress.com/2012/08/09/wishing-for-spring/
Cheers
Choc Chip Uru
you are so sweet – thank you! off to check it out. =)
I tried to reach in and grab that cookie you are holding up there in the photo. Now i am going to be dreaming about these chocolate chips cookies.
Oh no … those look dangerous … I feel strongly pulled in that direction but I’m trying to resist
I keep stumbling onto this recipe but I have been avoiding it b/c I know I will eat them all. So – they really are that good huh?
hey really are! the hint of saltiness + the great texture is totally what makes ’em!
Hmm, I don’t think I could wait more than an hour before baking these.
I still haven’t tried this recipe because I am so sold on the cook’s illustrated recipe. i definitely need to give it a try!!
i haven’t tried the Cook’s Illustrated recipe yet – maybe I need to try those next + see which i prefer. I love a project/test that involves baking + eating! =)
I’d have no restraint when it comes to these cookies Amy and would easily eat 2 dozen. (mouth is watering)
I’ve been meaning to try this recipe forever! They look delicious!
For months and months, I have been intrigued by this NYTimes recipe Amy. I’m so glad that you made it and I can see the results. Until recently, I’ve shied away from making CCCs in fear that they just won’t turn out perfectly. now I have got to try this version!
These look awesome – I always anxiously await the NYT recipe each year. I have one from a few years ago for chocolate chip cookies that I can’t get enough of. I will have to try this years!!
I love chocolate chip cookies and I’ve heard this recipe is a great one. Your looks so perfect. I only make them at Christmas time (usually). It’s the kickoff of the baking holiday season for us, and I’m looking forward to it.
Twist my arm why don’t you? I doubt these would last very long in my house either! A definite must try!
These look delicious! Love the sweet and salty flavors togther, my favorite!
leave it to the NYT for an amazing recipe! Those look incredible! and what beautiful photos!
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