Thursday, August 26, 2010

New York Times Chocolate Chip Cookies (Treats for Co-Irkers)

I'm fairly certain that all food bloggers eventually get around to blogging about the world famous chocolate chip cookie recipe from the New York Times. This week seemed like a good week for me to throw in my two cents and tell you what I think about the recipe. And, since these cookies are going to work with hubby tomorrow, we'll be able to find out what the co-irkers think of them too. (They're brutally honest, I'm telling you!)

This review is slightly tainted however, because upon reading the recipe and making my shopping list for the ingredients, I failed to notice that the dough must rest in the fridge for 24 hours before baking. Well, today was going to be my shopping day this week and since I now had to make the dough yesterday in order to bake the cookies today, it was either make do with the chocolate I had on hand, or go to Wal-Mart in my pajamas yesterday morning to buy the special chocolate called for.

In hindsight, which still remains 20-20 even though the rest of my vision has gone to hell in a hand basket, I could have gone to Wal-Mart in my pajamas because if your local Wal-Mart is anything like my local Wal-Mart, you see people in their pajamas all the time. And oddly, what concerns me more than the fact that they're wearing pajamas is the fact that the pajama tops and bottoms don't match. What's this world coming to? And more importantly, why do I even notice such things?

OK, back to the tainted recipe. The original recipe calls for bittersweet chocolate. I had semi-sweet and I had unsweetened chocolate, so I met somewhere in the middle by grating the unsweetened chocolate and combining it with some chopped semi-sweet chocolate and some semi-sweet chocolate chips. That wiped me out of the total 1 1/4 pounds of chocolate I had in the house. Has necessity become the mother of intervention? I'll let you be the judge and decide if I need help.

Chocolate Chip Cookies (modified slightly from the New York Times)

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 (I used kosher 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
8 ounces semi-sweet chocolate, chopped into chunks
4 ounces unsweetened chocolate, grated
8 ounces semi-sweet chocolate chips
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. Stir all chocolate into dough using a wooden spoon. 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. The original recipe recommends using 3 1/2 ounces of dough per cookie and baking six cookies per baking sheet, but I thought that made for an entirely too large cookie. So I dropped the dough by tablespoonfuls on to the prepared cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes. Transfer sheet to a wire rack for 3-4 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.

The verdict? I think these were quite possibly the best chocolate chip cookies I've ever made. I also think that by grating the unsweetened chocolate, it made for a more consistent chocolate flavor throughout the entire cookie. This is definitely a recipe worth repeating.

90 comments:

Becky said...

I have yet to try this recipe. Yours look delicious.

Natalie said...

mmm these are on my list of choc chip cookies to try! yours are so pretty!

Leslie said...

You grated the chocolate...no wonder they look so good (and remind me of the Doubletree cookies). Lucky co-irkers!

I've made these before, along with the Thomas Keller chocolate chip cookies, and I ended up cobbling together a hybrid recipe that's pretty fine. In fact, you have me thinking about cookies, so I may have to whip up a batch tonight...

And the pajama thing confounds me in general, like when did people start wearing clothes that look like pajamas to work? Do they wear suits to bed? What's up with that?

June said...

I am pretty sure I've never been more jealous of anyone than I am of the co-irkers. These look absolutely sublime.

Nanan said...

Those are beautiful!

scrambledhenfruit said...

I'd like to be one of your hubby's co-irkers! I haven't tried making these yet, but they're on my list. Yours look scrumptious!

Moogie said...

Girl... these look like the best cookies I've ever seen. Those damn co-irkers better not say anything bad about this treat. I'll be really pissed if I have to drive clear to Indiana and slap some people silly.

Julie said...

Hi, Mags! I've been wanting to make these forever! These look amazing! Can't wait to make them!

Barbara Bakes said...

I made these cookies last year and while they may not be my favorite chocolate chip cookie, they are definitely fabulous. I'm sure they're even better because of the grated chocolate.

Ms Bingles Vintage Christmas said...

Oh, I just came across your blog and love it!
The cookies look delicious!
Thank you for sharing!
Leticia

The Urban Baker said...

i love this cookie recipe. i love making it for a crowd and I feel the "resting" period is key. Yours look delicious!

Marly said...

These look fabulous. Who knew that tried and true recipe could be improved upon. Looks like a hit!

Amanda said...

I agree, this is one great recipe! I think it's been a couple of years since I made it though. They look fabulous mags, such lucky co-irkers! ;)

Co Irker said...

Sheesh - no pressure there, Mags. Brutally honest, huh? Well, here goes:

I've made this recipe before and they were good - great, in fact, but yours...
They're show stoppers. Your melding of the chocolate? Pure genius. That hint of sea salt? Inspired. That crisp edge and soft center? Heaven. And let's not forget how they looked - Professional (yes with a capital P).

The only bad thing about them - there weren't enough to go around. There was much gnashing of teeth, wailing, and beating of breast from those unlucky co-irkers who were not fast enough to grab this amazing manna. To those sad few I say "You snooze, you lose."

And, Mags, these were the best chocolate chip cookies I have ever had. But if you think you can do better we will happily sample your next culinary creation. That's how devoted we are to food, err, I mean you.

Thank you so much our cunning, caring calodemon.

TGIF

Elisha Josephine said...

I am in love with this recipe. I made it a few weeks ago for the very first time, and although I made a whole batch, all of them were devoured in less than three hours (my family helped quite a bit). Then I made them to sell as refreshments at a play I was in, and they were part of the spread at an art opening I had with some friends. Everyone loves them! And they seem pretty fool-proof, too. It's good for me, because my oven is quite tricky and so I am so glad when cookies bake right (not overdone or underdone like they usually turn out). These cookies are beautiful! The lighting is great in your photographs, too :)

Katrina said...

Wow, you are kind of brave to use unsweetened chocolate. The cookies look fantastic.
NYT cookie recipe is my favorite ccc and my go-to (which I've adapted a bit, too). And I almost never chill the dough that long, sometimes not at all and they are still fabulous cookies.
Mismatched pajamas, or clothes that are inside out--whatever!

Katrina said...

Have you sent any of those pictures to TS or FG? THOSE are what I'd want to see there.

Mags said...

Katrina: Yes, I submitted them to both places. Foodgawker accepted. Tastespotting still has them on hold for now. Thanks for commenting!

Jessica said...

Delicious! Can't wait to give them a try...with your modifications of course! Yum.

jessyburke88@gmail.com

Karen said...

I really like the look of the grated chocolate in these - very pretty!

Jen @ My Kitchen Addiction said...

Yum! Those look lovely. I still haven't tried that recipe yet. What's wrong with me?

Also, for the record... I always get dressed to go to Wal-Mart... Don't want to risk my photo showing up on People of Wal-Mart. And I also notice when people's pajamas don't match. :)

Jackie said...

Hi

What tool did you use to grate the chocolate.

Mags said...

Jackie: I used the grater on my food processor.

Megan said...

I usually use semisweet and bittersweet when I make these. I've also tried them with just AP flour and like the recipe better than when I use cake and bread flour. So many combinations. But the salt on top is a must! As is eating the raw cookie dough.

Pretty. Good. Food. said...

Mmmm, these looks so good! I definitely want to try these :)

smspizza said...

thanks for nice recepts :))

Taylor said...

I tried this recipe today and unfortunately, my cookies are nowhere near as pretty as yours!
The cookies themselves look chocolately, like a chocolate, chocolate chip cookie.
Do you have any idea why they look different?

Mags @ the Other Side of 50 said...

Taylor: It could be the size of grater you used to grate the chocolate,making it more fine than what mine was? How did they taste?

Taylor said...

that's probably it! the grater I used was really fine. they were good, just not as good as I hoped! I'll probably try them again!

jenn said...

These are the prettiest chocolate chip cookies I've ever seen!

Souffle Bombay (Colleen) said...

These look great! What a pretty photo!

Christine Bongiovanni said...

OMGOSHHHhhhh! I baked these tonight and they have replaced my previous first place recipe! YUM!

Kirsten @ Mushki Loves said...

Hi! I'm a new follower! I found you on pinterest! I love your blog! If you want stop by and say Hi! www.mushkiloves.blogspot.com

Have a great night!
Kirsten

Tina @ MOMS CRAZY COOKING said...

Your recipe was made by The Farm Girl and then voted on in our challenge the #1 recipe.... so come on over and take a look and feel free to grab the ULTIMATE RECIPE Button, if you wish!

http://momscrazycooking.blogspot.com/2011/09/ultimate-crazy-cooking-challenge-recipe.html

Tina @ MOMS CRAZY COOKING said...

Sorry, I attached the wrong link!

http://momscrazycooking.blogspot.com/2011/10/ultimate-crazy-cooking-challenge-recipe.html

Barbara | Creative Culinary said...

I've seen legions lament the wonder of this cookie so I tried them. Maybe it's my stupid altitude...no, not that I am personally so tall but that I live at 5280' - nothing seems to measure up to the accolades.

Then I made a chocolate chip cookie a few weeks ago with brown butter and a combination of molasses and sugar instead of store bought brown sugar and I think I've finally found my chocolate chip cookie nirvana. I dare say...anything is better with brown butter!

I do love the idea of grating the chocolate though...so thanks a bunch for that suggestion. Will do!

kimB said...

These cookies look scrumptious, but it will be a long while before I can make them :( I have no electric mixer and only use all-purpose flour. Just can't see buying cake flour and bread flour for a single recipe...

Congratulations on your adaptation!

kimB from Alaska

Tierney said...

I stink at being domestic or baking or doing anything that requires lots of concentration, but I have to go to a cookie contest tomorrow and I figured I should try to do better than my last cookie endeavor. (I did Tollhouse premade cookie dough and put sprinkles on them and told people I made cake batter cookies. Haha.)

Anyway, I have this contest, and no one expects anything of me, so I figured I would make something amazing. I found this recipe, painstakingly followed the million instructions (from scratch is SO much harder than Tollhouse Easy Bake!), and even refrigerated it!

My addition to this recipe was bacon. Yes. Bacon. I made it crispy with maple syrup and brown sugar, and rolled the cookie balls in the diced pieces. I doubt I would ever win a Best in Show at a Cookie Contest, so maybe I will win Most Unusual!

Anyway, I just tried one and they are amazing. I feel so accomplished! And domestic! If I win, I will thank you in my speech.

No more Tollhouse for me! (Okay, that's a lie. I still love me some Tollhouse.)

Xoxo
Tier aka The Most Undomestic Diva Ever

Tierney said...
This comment has been removed by the author.
Mags @ the Other Side of 50 said...

Tierney: LOVE the addition of the bacon!

Tierney said...

Update to my comment:

I WON the cookie contest, much to my surprise and the surprise of most people who know me.

Even if people didn't love the bacon, EVERYONE agreed it was probably the best chocolate chip cookie they ever tried!

I will say that the bacon is super polarizing--people will either LOVE it or HATE it. Men really loved it when I took the leftovers to work, and most of the ladies took some home for their husbands to try.

Hmmm....maybe this is the key to getting married.

Anyway, thanks so much for the inspiration! And my little award!

Maria@healthydiaries said...

I just made these from my Christmas party last night, and out of 20 different cookies, these were the crown pleaser! SOO GOOD!

Jill said...

Hi!
I just made these for a class at school, and although they taste great, they are really flat! Does anybody have any suggestions as to what I did wrong so I can fix it next time?! Thanks!

Katie Anderson said...

Just made these. They have been "sitting" in the fridge until time to pull them out today. They are as hard as a rock so I really couldn't "spoon" them out. Instead I used a knife and cut them. Cooking currently so I will update in a few. The dough is scrumptious

Katie Anderson said...

Ok. The family thinks they are good....."Why are they salty?" Was the first question. Anyone want to tell me what the purpose of the sea salt on top is? It is "strange" as my husband and children put it.

Tjm said...

Has anyone tried freezing this recipe in logs or Freezing the scoops for future use?

Susie said...

I just made these to take as a dessert tonight for a dinner party. OMG...they are delicious. Had to adapt the recipe to what I had, and only used 4 oz of grated bitter chocolate and 4 oz of chunks, and then 12 oz of choc chips. They are still amazing even with those changes! Love the salt/chocolate after taste. :)

Emily said...

Still laughing about co-irkers. :) And Walmart People. Love the idea of grated chocolate. I have made these and I do think they're better after they've been refrigerated. I LOVE America's Test Kitchen's Perfect Chocolate Chip Cookies when I don't have time to let the dough rest. :)

Asiya @ Chocolate & Chillies said...

My sister in law made these over the weekend and they were so good!

Anonymous said...

Best cookie ever...period. cant stop eating them!

Dunn with Care said...

heres my q. I would love to try this recipe but i dont have cake flour and bread flour around since all i use is ap flour. can i use ap flour in this recipe to replace all other flour's mentioned?

Mags @ the Other Side of 50 said...

Dunn: I'm sure you could use AP flour, but I'm not sure how much you would need to use, plus it would probably affect the texture a bit. Try it and let me know how it goes, ok?

Karis said...

These look absolutely AMAZING! I'm stuck in the airport for the next 4 hours, and all I want to do is eat these cookies! I have never made cookies using unsweetened chocolate... I can't wait to try these when I get home!

wendell98 said...

I made these last night and they are delicious! I wasn't paying attention and threw in milk chocolate chips (instead of semi-sweet) so I tried to compensate by tossing in some bittersweet ones as well. So, I had quite the mix of chocolates, but it's okay. I'll try them again sometime following the recipe as written! :)

Jess said...

In a fit of PMS crave-rage, I scoured the internet for THE perfect chocolate chip cookie tonight and, I have to say, this recipe rocked my socks right off....

I made the base the same, only halving the recipe, substituting half of the butter portion with margarine, and using the chocolate I had on hand (which happened to be an undevoured scrap of a Hershey's special dark bar finely chopped, semi-sweet chocolate chips, and some Andes Mint crumbles left over from Christmas. Don't judge me...)

Also, to save precious time I smeared the dough evenly inside a large glass mixing bowl and popped it into the freezer until it was firm.

The finished product was deeply chocolaty, mintyfresh, crispy and soft all at the same delicious moment. My ovaries thank you...

Don't hesitate to be creative with this one!

Jess said...

In addition to the above comment, here are some pictures of my superb results!

http://tinypic.com/r/2mhwq5t/6
http://tinypic.com/r/2r5ddmx/6

Yummy, yum, yum!

Jecika said...

How many cookies does thus recipe make?

Mags @ the Other Side of 50 said...

Jecika: Depending on the size you make the cookies, from 1 1/2 dozen to 2 1/2 dozen. I made them smaller than the original recipe said to so I ended up with more cookies.

Unknown said...

PJs in Wally World? That's nothin'!!! I had to stop by the bank the other day and walked up behind a young lady in pink pjs with her fuzzy slippers on. I could only conclude she was dragged out of her sickbed due to an untimely deposit she had to make. Also she looked sick. Yikes!

Susan, a fellow cook from Indiana and "over 50" as well!

Caroline Labalie said...

Thank you for the recipe! The recipe sounds amazing! Although there is so much chocolate in this recipe I probably won't make it too often- here in Paris the chocolate alone in this recipe will probably cost around 10euros (13 or 14 dollars). Expensive for a batch of cookies!

Has anyone made these with white chocolate or a mix of white/dark?

Anonymous said...

These look great! After they have cooled, are they hard or soft cookies? Thanks! :)

Mags @ the Other Side of 50 said...

Anonymous: They're chewy, with a slightly crisp outside. I hope that helps!

Anonymous said...

Easily the best chocolate chip cookies ever! A big hit with everyone I've shared them with. Don't spare the salt. Delicious.

Kate said...

I love the look of these cookies! so chocolatey!

Jess said...

How important is it to refrigerate the dough for 24-36 hours? Can they be made right away? I'm going to try right now and I'll let you know but just wondering if there is any reason.

Mags @ the Other Side of 50 said...

Jess: I hope they turned out OK for you! The refrigeration solidifies the butter (which was at room temperature when the dough was mixed) and this will make a difference in the outcome of the cookie... shape, texture, etc. Should still taste good though!

Alix said...

Did you flatten the dough on the cookie sheet or leave it a blob?

Anonymous said...

I have made these multiple times and they are always a HUGE crowd pleaser!! I consider them my "love cookies" because it takes a little time to grate the chocolate but they are always appreciated and well worth the effort. Thanks for sharing:).

Amber447 said...

I just made these and they're flat and crunchy, to the expert cookie bakers out there, what have I
done wrong? Everyone seems to say wonderful things about these cookies, but they're not what I had dreamed they'd be. A bit of a disappoint after patiently waiting while the dough sat in my fridge for the last 24 hours. I must have made a mistake, everyone raves about them.

Anonymous said...

These are a bit labor intensive but seriously the best chocolate chip cookies I have ever had. one minute too long in the oven and the texture is ruined though.

Anonymous said...

my first time baking chocolate chip cookies from scratch and they were excellent! these cookies are the best ones i've ever had. one minute too long in the oven though is enough to ruin a batch so bake five first to test how long your oven would need to cook it and then bake the whole batch. a bit more labor intensive than I would like but every bit worth the effort. the pictures helped tremendously.

Amanda Byrd said...

There are 8 ounces in 1 cup. Is this a typo with the flour and sugar measurements or am I reading this wrong? Thanks!

Mags @ the Other Side of 50 said...

Amanda: Fluid and dry ingredients measure differently and I've found in baking that weighing ingredients makes a big difference in the results, especially when comparing the weights of different flours. Hope this helps!

Leslie C said...

Absolutely THE BEST chocolate chip cookie our family has ever had. We have really spent time focusing on quality family moments for Christmas in lieu of presents. Making these cookies together was an immediate treasured memory and the end product was an extra blessing. Thank you SO much for sharing.

Jaci said...

With all the fabulous comments I guess I will have to bake some cookies :) It's been ages!

Anonymous said...

I am in the process of making these gorgeous cookies. The dough is now chilling in the fridge. Was your dough very dry and crumbly? I noticed mine seemed fairly dry when I made it and now after 15 hours of chilling, it is even more dry. Will my cookies still be okay? Is there any way I can save them?

Teresa Stultz said...
This comment has been removed by the author.
Teresa Stultz said...

These have become my go to chocolate chip cookie recipe. Although mine don't look as delicious as yours, I have even gotten many request for them. When I volunteer to bake something, people have asked me to make my chocolate chip cookies. My daughter's teacher even asked me to make them for a teacher appreciation lunch. Thanks so much for sharing the recipe!

Teresa Stultz said...
This comment has been removed by the author.
Lindy Jacoby said...

Thank you for the delicious recipe! I have made it many times! I posted it on my blog today just so you know! http://lindyjacoby.com/2013/07/16/recipe_chocolate-chip-cookies/

Thank you again!

- Lindy

Camine Pappas said...

Hi! I'm the culineer from www.ifeellikecooking.com and a fellow post 50ish gal. Definitely plan on trying this. And just so you know, I never wear pajamas to Walmart. Haha!! Heck, I wear lipstick to the mailbox so you know how weird I am. Will let you know how they turn out!

Anonymous said...

My daughter said these taste somewhere between a chocolate cookie, brownie, and fudge!

Anonymous said...

I've made this version and the NYT version and I know it's just a simple tweak but I looooooooove your version so much better.

Anonymous said...

I have made this recipe multiple times for the guys at work and they have been a resounding success. Even when it looked like I might have some to take home...it never happened. The addition of the unsweetened chocolate makes this such a decadent cookie without the overwhelming sweetness of milk chocolate. Thanks so much for this, I now have my chocolate chip recipe!

Anonymous said...

I have a question--2 eggs doesn't seem enough for the amount of flour, sugar and butter. I saw the NYT recipe that I pinned has 4 eggs. Is this correct?

Anonymous said...

does the dough have to refrigerate for that long? or is it okay to use it right away?

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New England said...

These look pretty and delicious! I wonder, though, if I could use all wheat flours - wheat pastry flour with wheat bread flour? Would they come out okay, or would I have to add nuts or dried cherries to balance the texture, off?

Thanks for this recipe, it is one of the BEST I've even seen for chocolate chip cookies. :)

Marie Nickerson said...

Have to tell you I made this cookies on this past Thursday.I only had the 2 sticks of unsalted butter so of course substituted salted only used 2 oz of graded unsweetened choc got tired of the grating.I totally missed the sugar only put in Brown! I used a whole bag of dark chocolate,half of milk chocolate and the chopped 8 oz of semi chocolate. MY family thinks this is the BEST CHOCOLATE CHIP COOKIES IN THE WORLD!!!So even with the mistakes they were delish!

Jacquie said...

I made this for a tailgate a couple weeks ago... they were a huge hit! And my husband said "these are the only kind of cookies you ever need to make!"
Thanks for sharing!