The Most Popular Cookie Recipe On The Internet
Leave it to the New York Times. For years thousands of bakers have started a seemingly endless quest for the perfect chocolate chip cookie and then one day the New York Times comes along and tells us all what it is. Well, I suppose the New York Times is a newspaper and finding the secret to making the most delicious rendition of this beloved cookie is news…But, isn’t this whole perfect chocolate chip cookie quest a matter of opinion?
It’s just funny. As a food blogger I’ve read thousands of blog posts about chocolate chip cookies; they all swear on their life that their cookies are better than the rest. We at Chew on That have even written our share of chocolate chip cookie posts professing my own love for the recipes at hand. But never, never in my life have I seen one chocolate chip cookie recipe sweep this nation of food blogs like the now famous chocolate chip cookie recipe from the New York Times.
Now I know this chocolate chip cookie recipe was released last July, but the point is it has been almost an entire year now and people are STILL obsessed with this cookie recipe. The ordinary recipe on New York Times might be written about for a couple months or so but this cookie recipe has been made in countless kitchens by countless food bloggers and has made countless taste buds very happy for almost a year now.
It calls for sea salt and special chocolate disks with a certain percentage of cacao. When I first read the recipe last year, these fancy ingredients rubbed me the wrong way. Why would I want to go out and buy fancy ingredients for what is supposed to be a very down to Earth kind of cookie? Not to mention, where can I find chocolate disks (as opposed to chocolate chips) in Chicago?
But, this recent post on Chocolate and Zucchini really cemented the wonder of this recipe for me. For goodness sake, even Clotilde in Paris is making these cookies! So maybe it’s time I gave in.
New York Times Chocolate Chip Cookies
This recipe is famous for being the perfect chocolate chip cookie!
Ingredients
2 C. minus 2 Tbs. (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 (1 1/4 C.) unsalted butter
1 1/4 C. (10 oz.) light brown sugar
1 C. plus 2 Tbs. (8 oz.) granulated sugar
2 lg. eggs
2 tsp. vanilla extract
1 1/4 lb. bittersweet chocolate disks ( at least 60 percent cacao content)
sea salt
Directions
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.
From the New York Times, adapetd by Jacques Torres.
More Chocolate Chip Cookie Recipes:
Award Winning Soft Chocolate Chip Cookies
Classic Chocolate Chip Cookies
Chewy Chocolate Chip Cookies
Picnic Chocolate Chip Cookies
Super Soft Chocolate Chip Cookies
Popularity: 26% [?]
Tags: chocolate chip cookie recipes, chocolate chip cookies, Mark Bittman, new york times, new york times chocolate chip cookies, new york times recipes
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were they worth the hype?
Posted by LK- Healthy Delcious at April 17th, 2009, 3:50 pmthere are so many different ways of making chocolate chip cookies that it is hard to choose one recipe!
Posted by Jessie at April 17th, 2009, 5:25 pmInteresting, I’m going to keep an eye out for the discs! Ha - there is so much butter in there too, no surprise!
Posted by Heidi / Savory Tv at April 18th, 2009, 12:24 pmOk, now I have to try this version out!
Posted by Shari at April 18th, 2009, 7:44 pmThey do look really good.
Posted by Dragon at April 19th, 2009, 4:17 pmI’m thinking I should make these too!!
Posted by RecipeGirl at April 20th, 2009, 8:14 amI think, I’ll make these too as soon as possible.
Posted by Dilek at April 23rd, 2009, 3:04 amGhirardelli makes 72% chocolate discs that I’ve been buying for a year or so now just to eat out of the bag (they’re really good). I find them in the baking section of my local super Target.
Can’t wait to try this recipe. Chocolate chip cookies are my favorite type.
Posted by Nick at April 25th, 2009, 12:52 pmYes, it seems there an unlimited number of ways to make chocolate chip cookies as well as an unlimited number of varieties: soft and chewy, hard and crunchy, with nuts or without, etc.
We’ve found a recipe for easy to make chewy chocolate chip cookies and you can find it on our cookie website, Best Ever Cookie Collection
Posted by Peter at April 25th, 2009, 3:19 pmYou know, we made these cookies with regular chocolate chips and sprinkled with plain old kosher salt instead of sea salt and they were still absolutely the best chocolate chip cookies I’ve ever eaten. My gut feeling is that the two thinks that make the biggest difference are the time the dough rests and the sprinkling of any kind of salt on top to help bring out those luscious chocolate chip cookie flavors. Even with a few cut corners, the recipe was outstanding.
Posted by thehungryengineer (april) at April 29th, 2009, 8:03 amso true…i have a feeling this recipe will be going strong for years to come :) i mean who wouldn’t fall in love with the idea of finally discovering THE perfect chocolate chip cookie?!!
if you have a Sur la Table in Chicago, you can find 61% E.Guittard chocolate discs there. not cheap, but not the most expensive i’ve comes across either.
your cookies look great! much chewier looking than how my first batch came out.
Posted by Lick My Spoon at June 13th, 2009, 12:26 amwow these look delicious, cant wait to try these this winter…
Posted by Ashtray at August 4th, 2009, 2:46 pmThe first time I heard about these cookies was on a radio show talking about how these chef’s should be devoting they’re energy to solving the world’s problems instead of baking cookies. Personally, I think sharing the recipe for the Best Chocolate Chip Cookie Ever is making the world a better place, one happy tastebud at a time! Thanks for sharing the recipe, I’m trying it out this weekend.
Posted by Demeter Made at October 24th, 2009, 8:34 amAlton Brown’s “The Chewy” is all the cookie I need. Case closed.
Posted by 'Nuff Said at January 5th, 2010, 8:16 pmThat biscuits in the photographs like the Chinese “Tao Su” ,in chinese as”桃酥“.
Posted by quartz microfiber filter paper at February 10th, 2010, 10:13 pm