Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Friday, August 12, 2011

New York Times Chocolate Chip Cookies

While on vacation in July, I enjoyed spending some time in a great bookstore in Sisters Oregon.  I picked up “the Essential New York Times Cook Book” and right away found several recipes I just had to try.   Unfortunately, the price of the book was $40.00 and it is very large so I set it down and thought I would look on Amazon when we got back home.   Imagine my delight when I opened the website and saw Amazon’s price of $22.72 for this fabulous book - NEW!   Of course I ordered it and have about 20 sticky notes peeking out of the top of the book already.   You will see two recipes blogged this week.   The first one as you already know is the New York Times Chocolate Chip Cookies recipe written by David Leite and adapted from Jacques Torres.   This recipe has been touted as one of the best chocolate chip cookie recipes ever created.   Just Google for it.   You will see that scores of other bakers and bloggers have been writing about it since the New York Times article debuted in July 9, 2008.   Well, I agree.   It is fabulous.   I have made a couple of batches – the first exactly as written, and then another to test a hunch.   I encourage you to check out the original recipe.   It is fabulous.   But, me, being me, tweaked a few things and this is my adaptation…

Maybe I should explain why I changed what I changed – there are only a few things, really.   I added dark brown sugar in addition to the original light brown sugar.   The extra caramelisation and molasses gives the cookie a darker color and richer contrast to the Sea Salt sprinkles.    As for the chocolate pieces, I found that Ghirardelli’s 60% Cacao Bittersweet Chips and Dove’s Rich Dark Chocolate squares (chopped into thin shards) made for the best chocolate embellishment for these cookies.  The original recipe calls for chocolate disks sold at Jacques Torres’ Chocolate Shop – not exactly available on the other side of the country.   So, the Ghirardelli solution satisfied the 60 percent cacao content – as does the Dove Chocolates – so I used them both.   I can’t even imagine the calorie content of one of these cookies.   But even if you have to eat carrots and celery for your next two meals, you have to try these cookies.   To have lived and never known the sublime taste of silky chocolate juxtaposed with the sprinkling of sea salt crystals would just be a shame – and unnecessary – try this….


1 ¾ cups plus 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 teaspoons salt
3 sticks unsalted butter – softened
3/4 cup packed dark brown sugar (soft)
1/2 cup packed light brown sugar (soft)
1 cup granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 whole bag of Ghirardelli Chocolate 60% Cacao Bittersweet Baking Chips
1 whole bag of Dove Dark Chocolate Promises -  9.5-Ounce Package   (chopped longwise into shards)
Fresh grated Sea salt   -   for topping the cookies

Yep, you read correctly.  This recipe calls for a combination of cake and bread flour.   Do not substitute.   

As you will read below, this recipe also calls for a whole day of refrigeration before baking.   Do it.   The 24 hour minimum period of chilling will “allow the liquid ingredients to be fully absorbed, making for a more richly flavored cookie” per the author.   

Okay, on to the directions….

You will need three bowls.   One medium for the dry ingredients.  One small for the chocolate pieces.   One large for the wet ingredients.

First, chop the Dove squares longwise into shards.   Place in bowl.   Set aside.

Next, add the bread and cake flours, baking soda, baking powder and salt to the medium sized bowl.  Dry whisk to blend the leaveners and fluff the flour.   Set aside.

Then, using a mixer, cream butter and sugars together until very light, about 5 minutes.  Add eggs, one at a time, mixing well after each addition.  Then, stir in the vanilla.

Then, with the mixer set on low, add dry ingredients – by thirds and mix until just combined, 5 to 10 seconds.

Then, using a large spoon, stir in the chocolate baking chips and shards, scraping the sides and lifting the bottom.  Continue to stir until the chocolate pieces are well distributed.

Then, press plastic wrap against dough to prevent air from touching the dough. 


Next, cover the top of the bowl with additional plastic wrap and refrigerate for 24 to 36 hours. 

Dough may be used in batches, and can be refrigerated for up to 72 hours.   (Do not skip this step – I know it’s hard to wait, but no cheating)

The next day - when ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Using a medium sized cookie scoop, drop round mounds on to cookie sheet.   Then, press lightly with a fork to gently flatten the top a bit.  

Then, sprinkle lightly with sea salt. 

Then, place tray in oven and bake until cookies are golden brown but still soft, about 13 to 15 minutes.  

Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.  

Now go dive into them - just have a cold glass of milk and a large napkin nearby!!! 

Enjoy !!!

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