WHAT’S FOR DESSERT?

New York Times Chocolate Chip Cookie

/5
COOK TIME
20 min
TOTAL TIME
30 min + 24 hour chill time
SERVINGS
12-16 cookies

Here it is! The famous New York Times Chocolate Chip Cookie! One of my dearest friends came to me with a challenge. She had a baking competition at work coming up and she asked if I would try out this cookie to see if it was competition worthy. I love a challenge so off I went.

Here’s my take- these are good. They are also not as high maintenance as they seem at first glance. The chilling for a few day is key and so is the salt on the top. The salt mixed with that bittersweet chocolate is what makes these cookies extra special.

These have an amazing talent of being both crispy on the outside and soft on the inside. But they have that quality no matter if you underbake them or not, it’s impressive.

They are super yummy and we really enjoyed them. Bonus take- eat these the same day or the next day. They will probably go that fast anyways.

Follow me over on Facebook and Instagram @loloshomekitchen. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohk. I love to see what you are making!

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New York Times Chocolate Chip Cookie

The famous New York Times Chocolate Chip Cookie is worth the hype. Crispy on the outside, soft in the middle and full of salty and sweet bittersweet chocolate.

Prep time: 10 min + 24 hours chill time  |  Cook time: 20 min  |  Total: 30 min + 24 hour chill time

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Ingredients

2 cups minus 2 tablespoons cake flour

1 2/3 cups 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 light brown sugar

1 cup plus 2 tablespoons granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1 1/4 pounds bittersweet disks at least 60 percent cacao content

Sea salt for topping

Instructions

  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, 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.
  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. Scoop mounds of dough (the size of generous golf balls/about 3 Tablespoons) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
  5. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18-20 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.

Notes

Recipe from New York Times Cooking

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2 Responses

  1. The BEST chocolate chip cookies ever!! Big hit at the party too! One man told his wife to get the recipe “these are the best cookies he’s ever had”. And this man loves cookies! Thank you!






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