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.
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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.
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
Recipe from New York Times Cooking
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2 Responses
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!
Oh my goodness, thank you! I love that! So happy they were such a hit!