The New York Times chocolate chip cookie recipe is one that I have seen floating around online often. From what I read, it’s supposed to be pretty amazing. However, my first thought whenever I looked at the recipe was that it seems way too involved. Two different types of flour are involved. You have to chill the dough for 24 hours. I didn’t want to deal with that. Well last time I saw the recipe I changed my mind for some reason, and I’m glad I did.
After the 24 hours, I was more than ready to bake these bad boys. Note to self for next time – let it sit out for a little while before trying to scoop it. It was hard as a rock and just broke off in pieces. I was impatient and just chipped away at it.
The recipe calls for each ball of cookie dough to be 3.5 ounces. That is a lot! After making a few this big, I downsized it to 2 ounces, which is still a really good size.
I have to say, these are the best chocolate chip cookies I have ever had. Matt agrees. It is definitely the cake and bread flour instead of all purpose that makes the difference. They just seem lighter. Other than the size, one change I made was I used dark chocolate chips with only 53% cacao than the at least 63% the recipe calls for. I was just cheap and didn’t want to pay the extra few bucks. The recipe also says to sprinkle see salt on top of the dough before baking. To be honest, after the first couple of cookies, I just forgot to do this.
The effort for these is absolutely worth it.
I chose to freeze most of the dough so I can just bake a few at a time. I’ve already grabbed a few more to bake…
The recipe I followed is from the blog Brown Eyed Baker, but if you search for it on Pinterest or Google it, you can easily find a version of this recipe.
You should definitely try these cookies! They will become your new favorite!!!