NYT Chocolate Chip Cookies

Crisp edges, chewy interior, buttery and the perfect thickness (for me at least). These were very, very good. I can't believe I waited so long to try them!


The best part? They weren't just good when they were warm and gooey, but also delicious the next day. I think these cookies retained the crispy edges the longest compared to other recipes I've tried. I also liked that these weren't too soft, but actually chewy. Soft cookies remind me of raw batter and that isn't something I'm too crazy about. Up next, I'm going to try these again with all purpose flour to see if there's a difference. Some people have said it matters, but others say it doesn't. I guess the only way to find out is to give it a try. It's really hard to say for sure that these are my favourite. I'm really tempted to have a bakeoff of some of the most popular recipes, but CCCs can be so dangerous!

NYT Chocolate Chip Cookies
Jacques Torres

8 1/2 ounces cake flour (2 cups minus 2 tablespoons)
8 1/2 ounces bread flour (1 2/3 cups)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter
10 ounces light brown sugar ( 1 1/4 cups)
8 ounces granulated sugar (1 cup plus 2 tablespoons)
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bitterswee chocolate discs or shards
sea salt, for garnish

Sift flours, baking soda, baking powder and salt in 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, 5-10 seconds. Drop chocolate pieces in and incorporate them without breaking. Press plastic wrap against dough and refrigerate for 24-36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Scoop six 3 1/2 ounce mounds of dough (large golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18-20 minutes. Transfer sheet to a wire rack for 10 minutes, then move cookies onto another rack to cool further. Eat warm.