deweyfood

New York Times’ Chocolate Chip Cookies

Finally, a camera!  And to celebrate, a slightly modified version of the New York Times’ chocolate cookie recipe. 

Their recipe is delicious.  It has several easy-to-execute modifications of the traditional Tollhouse recipe which elevate these cookies to the truly ethereal.  The principle differences are that you let the dough sit overnight before baking, giving the flour a chance to hydrate; the cookies are huge, creating an optimal gradation of chewy center to crunchy edges; and right before baking you sprinkle the tops with a bit of sea salt.

I made a dumbed down version and they were still awesome.  The original recipe calls for a mix of flours and chopped chocolate discs, for which I subbed all purpose and a bag of Trader Joe’s chips.  I also threw in some sliced almonds and made the cookies smaller, so they could feed a crowd.    Personally, I think my version came out great.  At this size they’re more crispy than chewy, while the salt on top melds with the butter and sugar to create a sweet-salty, almost toffee-like flavor, accented nicely by the toasty almond slices.  Totally addictive.

The original recipe can be found on the New York Times website, but here’s how I did it.

makes about 75 three-inch cookies

3 2/3 cups 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 natural vanilla extract
13oz bag chocolate chips
1 cup sliced almonds
Sea salt.

Mix the flour, baking soda, baking powder, and salt in a medium bowl.  Set aside.

Use an electric mixer to cream the butter and sugars together until very light, about 5 minutes.  Scrape down the sides and add the eggs one at a time, mixing well after each addition.  Add the vanilla.  Reduce the speed to low and add the dries, mixing until just combined, 5 to 10 seconds (I pulsed my mixer at this point to avoid a flour blow-up).  Add the chocolate chips and sliced almonds and mix just a few seconds more.  Cover the bowl with plastic wrap and refrigerate for at least 24 and up to 72 hours.

When you’re ready to bake, preheat your oven to 350º and line a baking sheet with parchment paper or grease lightly. 

Scoop walnut sized balls of dough onto the sheet and flatten slightly with the palm of your hand. Sprinkle with sea salt and bake until golden brown but still soft, about 10 minutes.  Cool for a few minutes before removing from tray, then allow to cool completely on a wire rack.

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