Snack - Nyt perfect chocolate chip cookies recipes
Author: Sharon Dunn
Also, I've cheated a bit at this recipe and used plain flour instead of the two types of flour, as well as neglected sifting the flour. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat.
- Perfect Chocolate Chip Cookies
- Chocolate Chip Cookies
- New York Times Chocolate Chip Cookies
- NYT Chocolate Chip Cookies with Bits of Toffee
- Who wrote the New York Times chocolate chip cookie recipe?
- What is the best recipe for a chocolate chip cookie?
- Is the New York Times'chocolate chip cookie vegan?
- Where did the chocolate chip cookie recipe come from?
Perfect Chocolate Chip Cookies
What makes these cookies truly “perfect” isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do.
Provided by: Charlotte Druckman
Total time: 750 minutes
Yields: 14 items
Cuisine: american
Number of ingredients: 9
Provided by: Charlotte Druckman
Total time: 750 minutes
Yields: 14 items
Cuisine: american
Number of ingredients: 9
Ingredients:
- 1/2 cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 sticks), softened
- Scant 3/4 cup/140 grams dark brown sugar
- 2/3 cup/110 grams superfine sugar
- 1 large egg
- 1 3/4 cups plus 2 tablespoons/250 grams all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon Maldon sea salt (or kosher salt)
- 6 ounces/170 grams dark (bittersweet) chocolate, chopped into large chunks
How to cook:
- Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
- Add the egg and beat over medium speed until evenly combined.
- In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
- Add the chopped chocolate and fold into the dough until evenly distributed.
- Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
- The next day, heat the oven to 350 degrees.
- Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
- Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)
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Chocolate Chip Cookies
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you’re in the market for one, our colleagues at The Wirecutter have tested quite a few, and they've put together an excellent guide to the best.)
Provided by: David Leite
Total time: 45 minutes
Yields: 1 item
Number of ingredients: 12
Provided by: David Leite
Total time: 45 minutes
Yields: 1 item
Number of ingredients: 12
Ingredients:
- 2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
- 1 2/3 cups bread flour (8 1/2 ounces)
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 1/4 cups unsalted butter (2 1/2 sticks)
- 1 1/4 cups light brown sugar (10 ounces)
- 1 cup plus 2 tablespoons granulated sugar (8 ounces)
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
- Sea salt
Nutrition:
- Calories: 399 calories
- Unsaturated Fat: 6 grams
- Carbohydrate: 67 grams
- Fat: 18 grams
- Fiber: 12 grams
- Protein: 10 grams
- Saturated Fat: 11 grams
- Sodium: 254 milligrams
- Sugar: 29 grams
- Trans Fat: 1 gram
- 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 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) 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. Eat warm, with a big napkin.
New York Times Chocolate Chip Cookies
This is my favorite chocolate chip cookie recipe. The New York Times did a big article on the perfect chocolate chip cookie, interviewing and sampling several famous chocolate chip cookies at various bakeries. Several tests were done; larger cookies (such as six-inch affairs) scored better, as did letting the dough age for 24 or even 36 hours (up to 72 hours). A small sprinkle of sea salt was also recommended. I usually make 3 huge cookies and divide the rest of the dough in half, wrapping it in saran wrap. Also, I've cheated a bit at this recipe and used plain flour instead of the two types of flour, as well as neglected sifting the flour. I don't have a paddle attachment on my mixer. I also usually use chocolate chips. You still achieve the very special taste, but the presentation is nicer when you follow the recipe exactly. From New York Times, July 9, 2008.
Provided by: Alexis L Sutter
Total time: 30 minutes
Cook time: 18 minutes
Prep time: 12 minutes
Yields: 18 items
Number of ingredients: 13
Provided by: Alexis L Sutter
Total time: 30 minutes
Cook time: 18 minutes
Prep time: 12 minutes
Yields: 18 items
Number of ingredients: 13
Ingredients:
- 2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 1/4 cups unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup granulated sugar
- 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 lbs bittersweet chocolate, disks at least 60% cocoa content, or
- 3 cups semi-sweet chocolate chips
Nutrition:
- Calories: 460.6 calories
- Fat: 22 grams
- Saturated Fat: 13.3 grams
- Cholesterol: 54.6 milligrams
- Sodium: 329.1 milligrams
- Carbohydrate: 66.3 grams
- Fiber: 2.2 grams
- Sugar: 42.7 grams
- Protein: 4.5 grams
- 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 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 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. Set aside.
- Scoop 6 3.5-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces 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. Eat warm, with a big napkin.
NYT Chocolate Chip Cookies with Bits of Toffee
This is the New York Times recipe. It is the perfect recipe after trying all others!
Provided by: Dalya Kattan
Total time: 33 minutes
Cook time: 18 minutes
Prep time: 15 minutes
Yields: 18 servings
Number of ingredients: 14
Provided by: Dalya Kattan
Total time: 33 minutes
Cook time: 18 minutes
Prep time: 15 minutes
Yields: 18 servings
Number of ingredients: 14
Ingredients:
- 240 grams cake flour
- 240 grams bread flour (1 ⅔ cup)
- 1¼ tsp baking soda
- 1½ tsp baking powder
- 1½ tsp salt
- 280 grams butter (room temperature)
- 250 grams packed brown sugar (1¼ cup)
- 225 grams granulated sugar (1 cup plus 2 tbsp)
- 2 eggs (room temperature)
- 2 tsp vanilla extract
- 170 grams chocolate chips
- 170 grams 70 % chocolate chopped
- 170 grams toffee bits (optional (you can find a recipe for this on the blog))
- sea salt
How to cook:
- Sift the cake flour + bread flour + baking powder + salt into a bowl. Set aside
- Into the bowl of your mixer, fitted with the paddle attachment, cream the butter + brown sugar + granulated sugar until very light and fluffy about (about 5 min).
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla.
- Reduce speed to low, add your dry ingredients, and mix just until combined, about 10 seconds.
- Add in chocolate pieces and toffee bits and mix using a spatula until combined.
- Press some cling film directly onto your dough and refrigerate for 24-36 hours.
- When ready to bake, preheat your oven to 175°C.
- Remove your dough from the fridge (it will be hard), using a spoon measure out your dough into 100-gram portions. A little bigger then a golf ball). Roll them into a ball.
- Place 5 of your dough balls onto a baking sheet lined with parchment paper. 2 on top, 1 in the center, 2 on the bottom.
- Place in preheated oven and bake for 17-20 minutes. We want the edges to be golden brown but still soft in the middle. Remove your cookies from the oven sprinkle with sea salt and place the baking sheet onto a wire rack to cool for 10 minutes.
- Then use a spatula to carefully place cookies directly onto a wire rack to continue cooling.
- Repeat with the rest of the dough. If you don't want to bake right away, you can place back in your fridge and bake them fresh for 2 days. Or measure out 100-gram portion and freeze. When ready to bake, place frozen cookies on to parchment lined baking sheet and follow the baking instructions above adding a couple of minutes to your bake time.
