NY Times Cookie Recipe

You already know that I haven’t been the best blogger recently, what with the infrequent posting, and maybe this recipe doesnt help with that, I mean its basically two years too late. It has been blogged, reviewed and critiqued everywhere and really, what can I add? Maybe nothing but the original reason I started the blog was to document my experiments in the kitchen, and in the end the recipe is really great and I wanted to share it just in case if by any chance it passed you by. I’ve tried many recipes for chocolate chip cookies over the years but had never reached my idea of cookie nirvana but this may just be that recipe. It has a crisp edge with a chewy and slighty soft centre. Its also absolutely full of chocolate, I actually reduced the amount in the recipe because I wanted to be able to actually taste the dough. The big difference between this recipe and others is the resting of the dough. Once made the dough is rested in the fridge for 36 hours, to enable the egg to be fully absorbed in the other ingredients. You might think the taste doesnt really change but I tested batches at 12, 24 and 36 hours and the final cookies definitely had a stronger caramel/brown sugar taste, and I think its worth the wait.

New York Times Chocolate Chip Cookie

(adapted slightly)

240g Cake Flour

240g Strong White Flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp coarse salt

283g unsalted butter

283g light brown sugar

226g granulated sugar

2 large eggs

2 tsp vanilla extract

500g bittersweet chocolate (feves or discs)

sea salt

1. Sift the flours, baking powder, baking soda and salt into a medium bowl and set aside.

2. In an electric mixer cream the butter and sugars until light and very fluffy, about five minutes. Add the eggs, a little at a time, mixing well after each addition. Stir in the vanilla.

3. Add in the dry ingredients and mix just until combined. Add the chocolate a stir in with a spatula, trying not to break the discs. Cover with plastic wrap and refrigerate for 32 hours (up to 72hrs) At 32 hours i shaped the dough into balls and baked some and then froze the rest.

4. Preheat oven to 350F / 175C and line a baking sheet with parchment paper or a baking liner. Shape 6 balls of dough 3 1/2 ounces in weight (clearly a huge cookie so I made some that size but others smaller). If there are any chocolate pieces sticking up try and push them in, horizontally to the dough. Sprinkle lightly with a little sea salt and bake until golden brown but still soft around 18-20 mins. Cool on the baking sheet for 10 mins before transferring to a wire rack to cool further. Repeat with the remaining dough. Best eaten warm so if for some unfathomable reason you dont, warm in the oven before serving (still great not warmed through).

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12 Responses to NY Times Cookie Recipe

  1. YUM ! you can never try one too many cookie recipes, nor make one too many batches. i loooove cookies (as i actually just confessed on my blog too) and here’s the next recipe i’ll be making. thanks for sharing – i haven’t tried this one either, despite having it on my to-bake list for the past 2 years as well ! ;) love the ice cream sandwich – does it get any better than that ?!

  2. Debbie says:

    better late than never….it’s the love and passion you have in finding a really good recipe that counts…don’t sweat the small stuff….if it’s important to you and you convey that to your fellow bloggers that’s all what’s important!

  3. MollyCookie says:

    Those look wonderful. I spent a while today looking for a chocolate chip cookie recipe, and I think this one might be the one I use. Thanks for sharing!

  4. Mr. P says:

    Um, half a kilo of chocolate and half a kilo of sugar for 6 cookies? No wonder they taste so good!

    • Edd says:

      Haha no they would be ridiculously sized, you bake 6 at a time and if you make them the size suggested it makes 18 which are still pretty huge cookies

  5. Mmm yes I like that ice cream sandwich! I’ve never had these cookies before either.

  6. A cookie ice cream sandwich… Fabulous!

  7. Lea says:

    On my list of things to bake when I get home next week. I wonder just how long they will last with a ganet of a teenager at home? :-)

  8. They have to be one of the best cookies going (along with Dorie’s World Peace cookies).

  9. I’ve heard that resting the cookie dough really improves both flavour and texture but I have a lot of trouble not eating the cookie dough when I see it in the fridge!
    I always rest my bread dough though because the difference in flavour is unmistakable.

  10. Elliot says:

    I notice that you use 2 types of flour. Cake flour and strong white flour. From your picture I guess you used sainsburys strong white bread flour but what is ‘cake flour’? Sainsburys sell an ‘extra fine sponge flour’. Would this be suitable? It’s just I’ve never heard of ‘cake flour’ and apparently the type of flour is key to achieving that soft centre and crunchy outer edge.
    Have been meaning to make these cookies for months now and can’t wait to see how they turn out. Waiting till I get paid and the first thing I’m buying is your book!!! Keep up the good work.

    • Edd says:

      cake flour is a lower protein plain flour, which annoyingly isnt available in the uk. You can make an approximation by removing 2 tblsp out of every 140g and replacing it with cornflour. I have a cookie inspired by this recipe in my book and it only uses plain flour, still absolutely delicious

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