Monday, March 8, 2010

New York Times Chocolate Chip Cookie

This recipe may be the biggest thing to hit the blogosphere ever. Okay, so that is a purely speculative comment, but I swear a million bloggers have posted this recipe or raved about it since it was published over 18 months ago. I knew without a doubt that this cookie would be part of CCC week. I think I would be chastised immensely if it wasn't included!

The first thing you should know about this cookie is that it is VERY high maintenance. First of all, it calls for chocolate discs, not chips or chunks. Albertsons didn't carry the discs and we don't have any Trader Joes or Whole Foods around here. (Yes, I am very sad about this!). I had to order the discs from King Arthur Flour. Plus, the recipe uses cake flour and bread flour. I have both of those on hand at all times, but a lot of people don't. When you have to go out of your way to find ingredients, that, to me, is a little much for a cookie.

Once the special discs were ordered, this dough has to be refrigerated for 24-36 hours. See what I mean? High maintenance. Most people aren't going to wait that long for a chocolate chip cookie. But, I set out to make these and promised that I would follow the recipes as written. That was about to become even more difficult.

Once the cookie dough is adequately chilled, the dough is formed and sprinkled with sea salt. Yep, you read that right. Salt. On my cookie. I wasn't too sure about this. I don't really know where I stand on the sweet/salty combination. Sometimes I like it (for example, chocolate covered pretzels. YUM!), but I haven't really ventured out into the 'salt on my sweets' universe.

Even though the recipe says to eat these warm, I don't think these cookies aren't meant to be eaten right out of the oven. They are so full of chocolate that they really will fall apart if you try to eat them right away. Just in case you were wondering that did not stop us from trying. :)

Our first impression? Not the best. Too much chocolate. The salt, however, was a nice addition. It really wasn't salty, just something to give it a little kick. But then a day passed. These cookies firmed up nicely and still maintained their chewiness. Holy moly, a really good cookie!

So, if you have 3 days to wait for a cookie, this is the cookie for you. Really good and definately not your every day cookie. I now understand what the hoopla was all about!

NYT Chocolate Chip Cookies

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 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

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 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.

Yield: 1 1/2 dozen 5-inch cookies.


Unknown said...

sounds good.. and i love your description of it at the beginning... you totally read my mind.. salt on a cookie?! i want to try it, but not take 3 days to make it.. maybe i can convince one of my friends to try it! :)

Kat said...

MMMMM chocolate:)

Ingrid_3Bs said...

Not being fond of cookie baking to begin with I can safely say that these are not in my future.

Shelby said...

I have made these but wasn't as faithful to the recipe as you! I used dark chocolate chips instead :) I thought they were pretty darn good though! I am a big salt & sweet fan too!

Bob said...

I've never seen these before and I have to admit, my first impression is that the NYT is trying to hard to be fancy.

I mean, c'mon, cake flour AND bread flour? The difference between the two is cake flour is low in gluten and bread flour is high in it. You know what's in between? AP flour! I'm sure there is a reason they are doing it like that, but I can't think of what it would be.

That being said, they do look wicked good. :) I love sweet/salty.

Katrina said...

This is MY go-to ccc recipe, but adapted. I almost never chill the dough. I do always use cake and bread flour, I always keep it on hand just for these cookies. And I almost always use Ghirardelli 60% cacao chips, easily found in supermarkets, they are more disk like. I also never put the salt on top, but these cookies are the ones I get the most raves about and everyone loves them and asks for them. They are good, but messy when the chocolate is melty, but also de-lish the next day or two!
Great posts. Lovin' the whole ccc week!

Lot-O-Choc said...

Chocolate discs in a cookie?! Wow these do sound high maintenence but at the same time so amazingly good if I ever had the time or patience to wait for them hehe.

Katy ~ said...

I'm not a big fan of CCC so would not expend 3 days into making a cookie that is not a favorite, grins. Tollhouse is still my go-to. Many kudos for you for sticking it out and buying the special ingredients this calls for. You never know until you try, and your efforts were rewarded! Well done!!

Eliana said...

I'm willing to go the extra mile for something that tastes really good. Since I am the only person I know that has not tried this cookie, I am going to start gathering the ingredients now to make them for my hubby for easter. He gave up chocolate for lent so this will be a great treat for him.

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