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From the Kitchen: New York Times Chocolate Chip Cookie

October 4, 2011

I have a soft spot for a good chocolate chip cookie and I’m always on the search for the perfect recipe. For the longest, this Alton Brown adaptation had been my go-to, but it was recently trumped by this chocolatey hazelnut variation. I had heard of the New York Times chocolate chip cookie recipe a while back but never had the chance to make it. I wanted my first baking experience in my small NYC kitchen to be homey and familiar so making these cookies could not have been more perfect. This recipe is delicious…I’m mean, really delicious. Maybe about as perfect a chocolate chip cookie as I’ve ever tasted. I’m not saying my search is over but I may have stumbled upon my new favorite (for the time being). The secret, I think, is in the combination of cake flour and bread flour versus using all-purpose. Also, it calls for high quality chocolate wafers rather than chips. I used these 72% cacao wafers from E. Guittard. The last major difference is a 24-36 hour chill time which truly tries your patience but don’t fret, the wait is worth every second. Right before you bake, you sprinkle a pinch of course sea salt which surprises you between sweet bites every so often. You should really make these…. like now! Read the article here and see the recipe here. Enjoy!

{photos by paola parsons for love+cupcakes}

4 Comments leave one →
  1. October 4, 2011 7:48 am

    Ooh, I love these, too! I feel like I’ve shared this before, but I wrote about it in my blog, too. I did recently try the Cook’s Illustrated perfect chocolate chip cookie, and they are pretty amazing, as well. They have you brown part of the butter first, then give it time to sit and let the sugar absorb. I love the sea salt touch on these, though!

    • October 4, 2011 11:39 am

      Aren’t they amazing!? I’ve eaten way too many of them! I’ll have to try the Cook’s Illustrated version soon, thanks for the suggestion. A cousin in Virginia just emailed me her favorite recipe as well so it looks like I’ll have to set aside a day for chocolate chip cookie testing :)… research for the blog, of course.

  2. October 4, 2011 8:35 am

    Totally gonna make these. Or at least ask my wife to.

    • October 4, 2011 11:35 am

      Adam, these guys are dangerous, get ready to break out the fat pants. The batch makes enough that you can freeze some of the dough so that you can have cookies any time. You’re going to need milk… lots of milk.

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