I spend a lot of time reading food blogs. I suppose you could say I’m addicted. It’s like Christmas morning every day when I hop on my computer, open my Google Reader and see all of the delicious recipes being shared that day by my fellow bloggers. Inevitably, I wind up bookmarking a ton of them, including this chocolate chip cookie recipe, which I’ve actually had bookmarked for many, many months. These cookies are rumored to be “the best” chocolate chip cookies so I’m not sure why I put off making them for so long. Fortunately, the other day a few of my Twitter buddies and I decided it was high time we gave these a shot so I was able to check them off the ever-growing list.
At first glance this recipe doesn’t look too different from a lot of other chocolate chip cookie recipes but there are a few keys. First, the dough rests for at least 24 hours (though 36 hours is best), which gives the dough time to soak up the eggs creating a drier dough which bakes up to a better consistency. Also, these cookies are huge – about 5 inches across – which allows for several different textures in the cookies: crisp outside edges, a soft center and a chewy ring in between.
I wondered if these cookies could live up to all of the hype and I can confidently say that they did! I preferred them warm from the oven but they were still great at room temperature the next day. The variety of textures was as promised and I especially loved the soft centers. They’re buttery and just really delicious! Definitely a go-to chocolate chip recipe. A 5-inch cookie isn’t always practical, though, so next time I’m going to make them a bit smaller and see if they’re still as good.
Chocolate Chip Cookies
adapted from Jacques Torres (via 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
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
sea salt
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
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.
When ready to bake, preheat oven to 350 F. Line a baking sheet with parchment paper.
Scoop 6 3 1/2-ounce mounds of dough (about 1/3 cup) 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.
Yields 1 1/2 dozen 5-inch cookies
I agree. I bookmark lots of stuff too but I try to actually get around to it by writing it all down on google docs. Well I have 100 down and more starred, but it gets me to start winding down my list with parties and other things that I go to. It’s a nice way to also keep track of everything. =]
I am hoping to get the NYT CCC posted today as well, but much later. Yours look terrific and it was fun making them with all of you!
Cookies came out beautifully. I had Chunks!!!
Yes, thanks to our Twitter buddies we are doing a lot of those recipes. Blogging helps too.
I remember when the article came out about these cookies too and I can’t believe I haven’t made them yet, especially with all the rave reviews. They look like the perfect chocolate chip cookie!
Intrigued by the idea of letting them sit: who knew? I prefer my cookies cold, so the choc. chips get a chance to firm up…Might have to try these.
I posted mine today, too! Your cookies look wonderful! Looking at them is making me wish I had more dough in my fridge, sadly it is all gone… Ah well, I guess that means I’ll have to make them again 🙂 I’m so glad these lived up to your expectations, I would have felt a little bad if you hadn’t liked them since I gave them such a strong recommendation.
I love that you made these full size – I didn’t have the nerve (and was serving too many folks with them). I waited a year to bake this recipe (how crazy is that?) but Twitter gave me the push. Your pictures are amazing; maybe your best yet!
Yum, these cookies look fantastic. As of right now my favorite chocolate chip cookie recipe comes from Cook’s Illustrated, but I have heard of this recipe. The cookies look like they may be just as good, if not better!
Gorgeous picture! These really are one of The best cc cookies out there. Thomas Keller’s are high on that list too. 🙂
I made these too however mine didn t come as good looking as yours. Delicious!
These look gorgeous. I have this one bookmarked .. had it bookmarked forever. Your photos pushed it to the top of my to try list.
Dudley says I’m a “blogaholic,” so I think that he would agree that I identify with your addiction to food blogs. 🙂
That cookie looks amazing! Ooooh, they’re so good, aren’t they. Reading your post is definitely making me crave one.
I love this cookie dough. I recently started using chopped up chocolate chunks instead of chips, which is really nice. I like them just out of the oven too, but I’m not a big fan of them the next day. I usually put balls of the dough on a cookie sheet and pop it in the freezer. Once the dough has hardened, you can scoop the balls into a freezer bag. Then just take out however many you want when you want fresh-baked cookies and bake them off. I also don’t follow the size instructions because I like smaller cookies.
I too have become a bit of a food blog addict…and this ccc recipe has been lurking in my bookmarks for some time now (delicious.com/whelanjc if you want to see a ridiculously large bookmark list). On the basis of your picture alone, I now want to try them!
Sticking the dough in the fridge is the key to kicking up the flavor of any chocolate chip cookie. I’m sure yours taste as great as they look.
They look fantastic! I made these the weekend that article came out (and a couple times since), they’re sooo good. I always make them smaller, though, it works fine.
I want to make these cookies SO BAD!! I wanted them the first time I saw them on the blogs, now I want them all over again. I just know that I will have ZERO self control with these around, so I’ll have to make them and be sure to share.
You may already know this, but I LOVE these! I make them all the time. This is my go-to more expensive ccc recipe! These ccc’s really impress people when I give them away. Too bad I can’t take any credit, huh. I even often don’t let them chill for long and they are a perfect ccc!
Your LOOK perfect, Tracey. Seriously–dang!!!