new york times chocolate chip cookies
Hailed as “the consummate chocolate chip cookie,” the 2008 New York Times Chocolate Chip Cookie Recipe is everything you hope for in a perfect chocolate chip cookie and more.
Anyone who has ever worked with me in a professional setting knows that my key to keeping office peace is with homemade treats. It’s my way of saying thank you, happy birthday, you’re pretty fantastic and please don’t kill your colleagues at the end of a long week. Having moved to a position where I work from home and the majority of my daily interactions are with a four legged assistant, I get pretty excited when I get to travel and collaborate with real live humans. More importantly, I get excited to have an excuse to bake for someone other than Z and I.
I asked a colleague what he would like baked for our company meeting this week and his response was good old fashioned chocolate chip cookies. No nuts, no raisins, nothing fancy. Though I’m sure my Brown Butter Cinnamon S’mores Cookies would have been a total hit, I found this to be the perfect opportunity to try out the New York Times recipe that was adapted from Jacques Torres and published in 2008 as one of the best chocolate chip cookie recipes ever.
The stars aligned this weekend and I just happened to have both the cake and bread flour on hand that the recipe calls for. I adapted the original recipe just a smidge as I was low on vanilla and wanted to use the Ghirardelli milk and bittersweet chocolate chips that I had picked up the week prior. The end result was hands down the best chocolate chip cookies I have ever made. How had I not made these prior to today?
My mother gifted me with the flat chocolate chip cookie gene. Yes, it’s genetic. Look it up. Anyway, the combination of cake and bread flour successfully beat out the faulty genes and bad chocolate chip cookie juju to produce the most gorgeous cookies you have ever seen. The flour rose just enough to yield hills and valleys of perfectly crisp edges while keeping a delightful chew in the center. My combination of both milk and bittersweet chips gave the cookies an incredible balance of both sweet and rich flavors.
Z pointed out no less than three times that these were “good ones” and for someone who eats for the sole purpose of survival, that’s quite impressive. It’s a bit tricky to just happen to have all of the ingredients on hand, but totally worth making a special grocery run if necessary. I’ll likely add both cake and bread flour to my list of pantry staples so that these cookies can become our go to recipe. If you’re as late to the party as I was, do yourself a favor and give these a try!
- 8½ ounces cake flour
- 8½ ounces bread flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons coarse salt
- 2½ sticks (1¼ cups) unsalted butter
- 10 ounces light brown sugar
- 8 ounces granulated sugar
- 2 large eggs
- 1½ teaspoons pure vanilla extract
- ½ teaspoon Princess Cake & Cookie emulsion*
- 10 ounces Ghirardelli bittersweet chocolate chips
- 11.5 ounces Ghirardelli milk chocolate chips
- *if you don't have emulsion just increase vanilla to a total of 2 teaspoons
- Sift together flours, baking soda, baking powder and salt into a medium sized bowl and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugars until light and fluffy.
- Add eggs, one at a time, mixing between each addition until fully incorporated. Mix in vanilla and Princess Cookie & Cake emulsion.
- Gradually add flour mixture, about half a cup at a time, mixing until just combined.
- Remove paddle attachment and fold in chocolate chips with a spatula until evenly distributed.
- Cover with plastic wrap and refrigerate for 24 to 48 hours before baking.
- When ready to bake, preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or silicone baking mats.
- Scoop 6 golf ball sized mounds of dough onto each baking sheet leaving approximately three inches between each cookie. Bake at 350 degrees Fahrenheit for 18-20 minutes until cookies are golden brown but still soft.
- Repeat with remaining dough, chilling between each batch to prevent spreading.allow cookies to cool completely before storing in an airtight container.
RESOURCES
Kitchen Scale
Princess Cake & Cookie Emulsion
The cookies spread becoming ridiculously thin. The taste is great but the ones I could salvage look terrible.
We’re sorry to hear that. We have made this recipe several times over with much success – did you follow the recipe exactly and refrigerate for the recommended times?
So Kimberly, what do you suggest we do when we get these awful flat cookies? It’s 1/3/16 and the cookie dough had been in the frig since 1/1/16. I don’t want to throw out the dough, too expensive to waste. Please help!!!!
We’ve got some serious flat cookie genes in our family and this recipe is one that always turns out with plump cookies – are you baking with the dough still cold? You should go straight from fridge to oven, if you have to let the dough soften too much to scoop, you can always refrigerate the pan for 10 minutes before baking.
How many cookies does this recipe make?
I’m not seeing it listed.
Approximately two dozen using a medium cookie scoop.
I can’t wait to try this recipe using our Princess Cake & Cookie emulsion – thank you Kimberly Ann!
You’re welcome Sandy! Like all recipes – the Princess Cake & Cookie gives it that special wow factor. We’ve got quite a few recipes around the site with your oils – hope you enjoy. :)
I made these a couple times. You can knock out some sugar because its a LOT and they come out really sweet. But damn do they taste good!! I usually make 2 right away then put the batter in the fridge. Make a couple the next day put the rest back in the fridge so eventually I hit that 48 hour mark. Until I run out.
Hello! I came across your post through Foodgawker. Delicious looking cookies. A simple good old fashioned chocolate chip cookies go a long way to hit the spot.
Kimberly Ann, I’m with you…I keep the peace everywhere I go…armed with cookies! Work, neighbors, etc. Who doesn’t love a good cookie?? Yours turned out looking great. This cookie has been in my files for like a year, and I still haven’t made them yet. You’re inspiring me to get a move on it!! :)
i’ve never tried this recipe but it looks great!
I’ve never tried the NY Times recipes for chocolate chip cookies, but I’m intrigued by the mix of flours. I happen to have both bread flour and cake flour on hand, so I have a feeling I’ll be making a batch of these this weekend!
I almost never follow directions like using different flours, but maybe I should! These look like they are seriously perfect chocolate chip cookies. Yummy!
I always tweak and add and subtract or use whatever is on hand as well – but these were absolutely perfect as is!
I have yet to try these. It’s probably because I never have bread flour and I never want to wait 2 days to eat cookies. hahaah